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I also saw this blending advice but I can't really figure out what neutral and aromatic apple juice are. Il guess only practice can teach me what it means. Definitely not something neutral, I come from the craft beer world so I use to enjoy things that have strong taste. I don't like most of...

Yep the info I get for my first list comes from the Jolicoeur's book. I found some info from Google, Wikipedia,... but those are all about taste, trees, region of grow,... nothing on acid or tanin. I will keep searching for sure. By the way, Boskoop, Golden, Jonagold, reine de Reinette...

Hi there, Do you guy know some kind of bible, book, internet site or any other source where I can find a list of apple varieties with specifications like acidity, tanin, juice density,... I already found some in books I have but it is obviously not complete. I have a list of apple I can get at...

You should probably let it rest for 6 month. If there is a chance for this thing to turn good, time is probably the best option. You can also add concentrate apple juice to make it smoother, bottle and then pasteurize or drink it fast (watch out for bottle bomb). Maybe you can also do both.

Thanks, I will do so.

Up. I'm planning to use WLP002 into a cider also. I need to increase the yeast cell number so I need to make a starter. I guess, using DME could do the job but isn't it beter to grow the yeast in the same product that the one it will ferment at the end? Anyway, if I decide to go with apple...

Same amount as for a classic case of bottle refermentation imo. I don't see a reason why it will have more but you have to clear it by cold down the all batch before bottle it. Wear glasses and good gloves when pasteurize.

Impressive, once again, you rule. I'm looking to find some lab material provider that can deliver all those product. I don't see what is phenolphthalein for in FermCalc. I guess it's to determine initial Free SO2 but I don't see how to use it?

Hi all, Since a couple of months, I'm reading (and listening) a lot about all the technical aspect in cider and there is a point where two radical point of view seems to coexist about fermentation. The old school way Official method in Normandy and basically the way everybody is doing with...

I read it twice but didn't see specific divergence with the books, must work on it again for sure. Nor does sorbate, in any case we must rack and clarify to evacuate yeast cells. But now I get it, sorbate is when we want to backsweet and be sure yeast won't grew up later on. Until now I have...

Hello there, I made my homeworks during the last weeks and I learn a lot from different sources. I already finish the book of Claude Jolicoeur (The New Cider Maker's) and I should say it is a must read book. I also starded "Craft Cider Making" from Adrea Lea and it is also a good source of...

DIY. Boiled apple juice can make the job. Add gelatine if you want it clear.

Just a quick update to say that I received the book "New Cider Maker's" and already read half of it. It's great, very accurate and specific. A big help for sure to those who want to make cider with good knowledge of the process and all the possibilities’. I'll make a quick review of what I...

Ok something new I didn't know about the Brett and the lees. I was also thinking about buying a barrel and make some guard and batonage, but, reading you, I understand that it could actually give me a result I don't like. I also realize that forced carbonation is quite unavoidable for all the...

Wow thank you some much for taking the time to answer with so much accurately. It’s a lot of information’s. First, I indeed forget to say that the juice I will buy will be unpasteurized. I could ask for pasteurized juice but I heard that it will be flavourless and also decrease in quality...

Hello there, I have an opportunity to get some fresh pressed apple juice from a orchard this next winter. So I'm making all my plan to be ready when the time will come. Most part of the question I'm still asking myself are about sulphite and I would like to opinions on some specific point...

I never did actually. Here around, if sulfite are used, Producer have to print a warning on the bottle, it give you an idea of how people are seing the thing. So in home made stuff we prefer to avoid it as much as possible but I'm moreover thinking that in wine and cider making world, it's not...

Sorachi Ace hop ?

Fun. I'd like to try it. Any idea of what to use to stabelize after disgorging ?

Ok, TY.