Search results

Well today I made my first Cyser. This may belong more in the Mead forum, but I am not really sure. Recipe is as follows and should yield a 3 gallon finished batch. 9 quarts of spring water 6 lbs (2 quarts) of local raw apple honey 5 quarts of fresh pressed cider 1 vial whitelabs sweet...

Get ready for some serious foaming with that yeast!

If you want to do cider, some easy cider apples to grow are the GoldRush and Arkansas black. Flourina and Galarina are amazing. They produce perfect fruit and it is amazing flavor. Personally, I would plant 2 of each of these trees for a small operation Early apples: Red Free Sweet 16 Mid...

It is the family orchard that my Dad started. I don't actually own it myself. My dad started it as a hobby but now it brings in a good chunk of change every year so we can buy some tax deductible toys.:mug: Words of wisdom would be to plant hardy trees that have a good breed known for...

We get about 30 gallons per pressing and that takes 10 bushels. 3 gallon per bushel depending on how dry the apples are. Older shrivly looking apples have lost some moisture and net less juice but more flavor.

Yes, we have a press and grinder...along with 1000 trees or so. It is a Lancman 170 liter Bladder press JonaGold, GoldRush, Winesap, and Empire ready to be pulverized.

Not yet, and not until racking. My last one finished at 1.005 after 9 days. ~6.5% ABV I started at 1.055. Just pure pressed cider with nothing added.

Here is the cider after 6 days of fermenting. I will be transferring to the secondary this weekend. It is already clearing up nicely [/URL][/IMG]

Nope. I racked then cold crashed.

I wouldn't. My cider smelled terrible in primary but smelled awesome after just a day in secondary.

Yes, but a lot of folks don't have orchards near by and yhr store stuff has a lot of preservatives. We have over $3k in our press so its not cheap but we are making our money back on it. Its nice being able to blend our own.

I have been using starsan/water solution that I saved from sanitizing the carboy.

Nothing special really, the trick is to use fresh pressed raw cider. Never pasteurized or heated. I also use a good cider blend. It was almost that clear after 10 days in the primary, and then I cold crashed for a week before bottling.

It is 50% frozen from earlier varieties, and 50% just pressed What is being pressed now are a lot of Gold Rush, Melrose, Arkansas black, and winesap, Earlier pressing were JonaGold, Flourina, and other sweet varieites along with Mutsu

This is my cider before pitching yeast and this is after 18 days. Time may be your friend...Or perhaps the orchard is using a really bad selection for cider.

My cider with the white labs yeast always seems to be really agressive. I see people saying their cider has no foam on top. Mine has a ton! Before I though it was due to my higher temps but this time even at 64 degrees, the yeast doesn't care. I had to clean out the air lock a few times, but...

I have started Batch # 2 of our 2013 apple crop cider. For this batch I plan to age 1 gallon of it on bourbon soaked french oak chips, another gallon with some cherry juice, and the rest just bottle. Threw in 5 Campden tablets 4 days ago, and let it rest in the garage. Then Brought it...

I have heard not to reuse because the yeast strain can mutate and cause problems. Unless you can look at the strain under a microscope maybe it is not a good idea.

My fermemting bucket smelled really funky so going to a glass carboy to age for at least a week is a priorety for me. Especially with fresh raw cider, there is a lot of sediment and I'm sure a few coddling moths made their way into the apple cores.;)

Thanks for the info. I would be using the french oak cubes if I do it and only for 2 weeks.