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Perhaps the postal laws are different in France - ;)

How about these? PopTops I'm interested in shipping some cider to my sister. Would they survive? Rather not do Champagne bottles.

Good for you. Was the judging BJCP style? Have a score?

I listened to an incredibly informative podcast about oak at GotMead. It said that after the trees are cut they are stacked outdoors and allowed to be exposed to some fungi that seep into the wood cells and change it somehow. The process takes 2 years to complete. The difference between...

Mouthfeel, body and a perceived sweetness I can accept. Flavor contributions I cannot accept. I'll have to see what it's like before back sweetening in a few months. What has worked well for me in oak is cubes. American+ toast, 0.6 oz. (17 gm.) per gallon, for 3 months. I've done the research...

Thanks for the writeup. Typically I use oak for tannins. When I've looked into using powdered tannin I seem to recall that it takes time to integrate, like 3-6 weeks, and you should rack off the tannin dust before bottling. I find that to be true with oak as well. For a batch that I have on oak...

Nope. I never have.

Like this

I do them together, always.

If you decide to pursue this option, check the label carefully. Make sure there's no sorbate or benzoate in it for preservatives.

Does it smell OK?

I understand your dilemma, as I was there a month ago. I would always choose fresh pressed juice from a local mill, but as you said you have to wait until October for that. I decided on using frozen concentrate, a first for me. Ask me in 4 months how it worked out :)

Racked my cyser to secondary. Got about 3-1/2 gallons from 4. Used the pump on my wine filter as a transfer pump and it worked well. This batch was cleared with pectic enzyme pre-ferment and Super Kleer post ferment. It has a lovely golden color Aroma has slight apple and honey. It tastes...

The French are no strangers to cider -

From the Oliver Cider web site:

Yes, but "farmhouse" ciders have become a thing today. Locally pressed apples fermented at cold temps with wild yeast. It takes a few months to complete. "Back to nature" marketing.

That's a really good point, Yoop. The OP seems to be in the UK. On this side of the pond I would expect a label to say, "No added sulfites" for that. Perhaps "Trace amounts" is the UK version of that.

I'm not sure what you're asking. Pectin is present in the apples. If you have managed to get clear cider then they're gone. It won't come back.

I think I would rack it now. Get it off that contaminated lees.

Took a taste sample of my Tupelo traditional yesterday. It's been 2 months on oak now. Light golden color. It'll get a bit darker with another month on oak. Some legs are evident. Slightly floral aroma. Not yet honey. A bit of acid is also evident. Still off-dry, about 1.005. Doesn't need more...