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I used about 3 pounds in a five gallon batch. Added pressed juice and jelly to fermentor and he pulp in a mesh bag. Deeply coloured and flavoured. One of my favourite ciders.

They are wild all along the west coast and grow mostly in shady environments in the forest along with Oregon grape for us. As One Eye Ross says, you have to time your harvest closely. We were late this year, can't believe that happened, and the berries were a little dried but still made juice. I...

Yes, salal are native in the PNW (PSW in Canada). They make a fabulous cider addition. A flavour hard to describe, kind of cream soda like. Made some last year from store juice and it was awesome. I hope this years calms down with a little age. I can see how canning would be difficult...

I have another carboy of this Dutch apple juice. I tested the acidity at 1.1% tartaric. Other than blending, how can I reduce this acidity?

I bottled a Salal cider today made with a base of Karmijn de Sonneville apples. I should have tasted before bottling because it is very tart. Never used this apple before. Once it is bottle conditioned, will excess acid drop out if it is cold stabilized? I know tartaric Will drop out in wine...

I bottled my Yellowjacket cider yesterday, 54 Litres. I added 50 grams of malic acid a couple of weeks ago while it was still finishing and topped with some crab apple juice. Finished acidity was 0.7% tartaric. The apple quality was not great, lots of bruises and bits eaten. The cores had some...

Can you ferment on the skins like in red wine, pushing down the cap as it rises? Would that extract more colour and flavour? Twenty pounds of berries in a straining bag seems unwieldy.

Thanks, this will help in managing multiple batches at once.

can you top up a finished cider in a demijohn with fresh juice and just let it ferment the new juice?

Yes, one 5 gallon batch with salal.

439 + 24 = 463 19 gallons plain, one with salal berries

I have a demijohn (54 litres) of finished cider. Without fiddling with pH and acid testing (I know it’s flat), how much malic should I add, round numbers?

This juice has fermented to 1.000 or thereabouts and the flavour is bland. Had hoped the yellowjackets would have added some character, . It needs some acid. Can I add some malic or tartaric acid after the ferment to give it some zip? Really lacking any character right now.

It’s work to plant them for sure, only have to do that once. I have not harvested anything yet.

Yes, excited. I know nothing about these apples but I am told all are classic cider apples. I may ask later suggestion in how to blend. These ten trees don’t take up much land, easy to do in a large yard.

We planted 10 varieties; Wickson, Dolgo, Chiseled Jersey, Porters Perfection, Stoke Red, Tremletts Bitter, Yarlington Mill, Muscadet de Dieppe, Fox Whelp, and Dabinett. Will take years to perfect blends. Will have fruit in a couple of years. Can’t wait.

That’s a good perspective.

Yeah, I like the label idea. There were lots of fruit flies too. I think I saw one floating in the demijohn while racking. All under airlock and fermenting strongly so think I should be ok.

i see lots of first timers on this forum, me too. I’ve made lots of cider, all from pasteurized store bought juice. This is my first attempt from apple. I crushed and pressed 300 lbs yielding about 55 litres of juice at 1.050 gravity. This went well. Pitched with Red Star champagne yeast...

I have an abundance of fruit; raspberry, blackberry, strawberry, huckleberry, salal berry, and some Oregon grape. Salal and huckleberry is destined for apple/perry ciders. I want to make wine out of blackberry and raspberries. All of the recipes I see are mostly water and sugar with berries...