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  1. Chalkyt

    Is TF-6 a new sweet cider "miracle yeast" ????

    A few recent posts have indicated that some members of the Forum are planning to or have used Fermentis’ new yeast TF-6. If you have, some feedback would be good. In a recent post, I mentioned that Fermentis claims that in their taste testing, TF-6 stopped (or stalled) at around 1.010 (about...
  2. Chalkyt

    What apple is this?

    Now that everyone is in “cider mode” I thought I would try to see if someone can shed some light on what this apple is. Attached are pics of an apple, the tree and the blossoms. The apple pic is a few years old but the others were taken today (Spring) but probably don't help too much... a tree...
  3. Chalkyt

    Have I got this right re adding Tannin?

    First a bit of background… here in S.E. Oz we are in Covid lockdown again and are looking for things to do. Even though it is late winter there are a few eating and cooking apples still hanging in the trees, so I thought “here is a chance to experiment”. Unfortunately the high tannin crab...
  4. Chalkyt

    Why no carbonation????

    I just opened one of this year's Granny Smith and Cox's Orange Pippin cider, bottled a month ago (opened just to check on it, of course). I was expecting a nice fzzzz when I took the cap off the bottle... but nothing!!! I have no idea why this is so, except perhaps the cap was faulty. So...
  5. Chalkyt

    Priming juice sanitising?

    I have several trial batches of different apple blends which I have left to fully ferment. The plan is to prime them with juice to perhaps enhance the "appleness" (too many surplus apples this year so I thought I would prime with juice rather than sugar). Generally they had an OG of around...
  6. Chalkyt

    Bottle Pressure Limits

    I have managed to get some information from a few manufacturers about the pressure limits of their bottles. This information seems worth sharing as heat pasteurising and the risk of bottle bombs seems to be a frequent topic. So here is what I have found... use the information to help make your...
  7. Chalkyt

    Too many apples...

    It isn't as dramatic as it sounds... I simply have too many apples of the wrong type. This year the apples have gone gang-busters and I have an abundance of Red Delicious. Friends are running scared, even the horses have had enough. I also have Pomme de Neige, Granny Smith, Cox's Orange Pippin...
  8. Chalkyt

    Yahoo... first cider this year!

    Yahoo... mid April, mid Autumn (Fall) ready for the first batch of cider this year. I have a fairly conventional setup which takes a bit of time but with a sunny day and last year's cider on hand who cares? However I have been reading a bit about domestic cold press juicers. Has anyone used one...
  9. Chalkyt

    How many crab apples to add ?

    It is nearly apple picking time and I have a bumper crop of Crimson Knight Crab Apples. The other trees seem to be having an "on" year as well. So I would like some views on what amount of crabs should be included with other apples. At this stage I plan an early batch of cider using two...
  10. Chalkyt

    Plans to try different Yeasts (MO2, 71B-1122, Cote des Blancs)

    It is almost apple picking time in Oz and following a cooler than normal summer here in the mountains, we have late, but bumper crops. I will be using a blend of my small orchard apples... Pomme de Neige, Cox's Orange Pippin (and another unknown pippin), Granny Smith and Crimson Knight Crabs...
  11. Chalkyt

    Heat Pasteurisation and Carbonation for Sweet Cider

    Regular contributors to HBT will be aware that there seems to have been increasing interest in producing a sweet carbonated cider. Hardly a week seems to go by without a question or post on the subject. Heat pasteurisation is one way to retain sweetness and carbonation, so I figured it might be...
  12. Chalkyt

    Some stuff about "bottle bombs", bottles and the pressure they can handle

    More information from scratching around during Covid lockdown… One of the underlying concerns with heat pasteurising is “bottle bombs”. There seems to be little data about how much pressure “standard” beer bottles can handle… lots of opinions but not much published information. However, I have...
  13. Chalkyt

    How much do your 12 fl oz bottles weigh?

    I know it sounds like a weird question, but I recently came across an old research paper from Ohio State University that examined the pressure at which common beer bottles will fail. The research used 12 oz bottles which weighed between 8-1/2 oz and 8-3/4 oz. Similar bottles here in Oz are...
  14. Chalkyt

    Heat Pasteurizing and Carbonation... more stuff!

    Regular readers of the forum will know that I have had a “bee in my bonnet” about heat pasteurizing for sweetness and carbonation control as an alternative to chemical pasteurization. The aim is to bottle cider well above SG 1.000, allow fermentation to continue and generate carbonation to a...
  15. Chalkyt

    Stopping SO4

    Just been looking at CvilleKevins sticky again about yeast, sugar etc, and noticed that it was possible to stop a SO4 fermentation by racking. The suggestion is that because SO4 compacts a lot, you can rack a couple of times and leave all of the yeast behind. Has anyone had experience with this...
  16. Chalkyt

    A bit more stuff on heat pasteurising

    Regulars on HBT will know that I have a bit of a "bee in my bonnet" at present about Heat Pasteurising. Well, today I noticed that our dishwasher (Miele) has a Universal 65 program which we rarely use. A check of the Owners Manual showed that this washes and dries at 65C. (Also the Universal 55...
  17. Chalkyt

    Heat Pasteurisation and Carbonated Cider

    There seems to have been quite a few questions lately about heat pasteurising and sweet carbonated cider. So, one of my Covid10 lockdown “projects” has been to gather together the various bit of information out there. So, read on if you wish. Since the great Australian drought and bushfires...
  18. Chalkyt

    Is my yeast past its "use by date"?

    My cider seems to have stalled. I started two batches of cider using unpasteurised juice from a reputable orchard because my own apples were spectacularly unsuccessful (like none!) due to the drought, bushfires, and a generally horrible summer down here in Oz. The batches are mixed Pink Lady...
  19. Chalkyt

    Advice on Cider from "store bought" juice

    For the first time, this year I don't have any of my own apples. The drought, bushfires, very hot weather and wind this summer all took their toll, even up here in the foothills of the mountains. We just watched small apples fall off the trees. The only survivors were a few crab apples. The...
  20. Chalkyt

    Not many Apples this year!!!

    No doubt everyone is aware of the drought, high temperatures and bushfires here in Oz. My apple trees are suffering and throwing tiny apples on the ground despite my trying to keep water up to them. So my problem is that by Autumn (Fall) in a couple of month's time I am unlikely to have many...
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