Search results

Greg, I will look into that. I think using jacketed tanks will probably save on my electric bill in the long run. In addition, it would allow me to cold-crash more efficiently than chilling a room. They are pricey and I have no idea where to find used ones, so I'll take a look at your suggestion...

Hi all! Does anyone have any experience sourcing used, good quality, large capacity fermenting tanks? My small orchard (~400 trees) is coming into bearing age, and it's time for me to start thinking about moving away from 5 gallon plastic carboys and put on my big boy pants. I'm specifically...

Thanks, that's good information. Do you pitch while primary is still happening? I've read differing opinions on when is best, but that perhaps while the must still has greater nutrient density for bacteria is a good idea.

What about a semi-sweet cider? Would you say that it would always benefit from pitching MLF strains, or is it a case by case scenario?

So there doesn't seem to be a ton of information on MLF when it comes to cider, but I've found a wealth of information on wine making sites and forums that urge a controlled Malo-lactic fermentation by pitching in known strains of bacteria that are on the market. I found an interview with one...

Hi Silver! Thanks for the response. I hadn't planned out my endgame yet, and have done no research on kegging. I suppose it belongs in a different thread, but I am definitely interested in learning more about forced carbonation. I would agree based on my research that keeping it cold is one...

I'll check Sundance out! What would you say that it does for your cider? Is it where you are getting your tannins? We have 10 Gold Rush trees planted and I am a little afraid to plant more. Eve's Cidery, which produces the best cider I've ever tasted (and we get our trees from her family's...

Thank you. I've been quite confused by this idea that there is some mystical way to keep your cider at just the sweetness you want without adding chemicals or artificial sweeteners and sugar alcohols (at least at home). I think you pounded the last nail in that coffin for me. I appreciate it.

Alrighty then. I'll see if I can't get the big brown truck out to my place with the chemicals you mentioned. Thanks for clearing up the remaining fog on this issue for me.

So then my question becomes, what's the point of cold crashing before your cider is dry completely dry? Everywhere I look, I read "Cold crash your cider when it has the sweetness you like." Wouldn't the leftover yeast just kick back up and eat the sugar left over sugar the same way you are...

I cold crashed to cause flocculation of the yeast. I racked to move the cider off of the flocculated yeast. I did not add sugar to cause carbonation. I added fresh pasteurized cider to back sweeten, because, as I stated, I was under the impression that by following the process in the post I...

I followed the directions provided in this thread: https://www.homebrewtalk.com/forum/threads/cold-crashing-cider.46017/ After racking it 4 inches above the lees into a new carboy, I didn't have fridge space, so I left it outside in 5 degree weather for 24 hours. It was frozen slush when I...

Yar, I put some pectinase in as soon as I saw it hazing up. I mixed it all in together and it now has a uniform haze rather than floating chunks. That's totally fine by me! I don't care what it looks like as long as I can drink it!

In order to up the sugar content of a new batch of cider, I pasteurized a hone/water mix. After letting this cool to the point where I could dip a (sanitized) finger in it without scalding myself, poured the mixture into the remaining head space in my carboy. Now there seems to be a haze of...

Any varieties you prefer to pick?

Hey, thanks! I appreciate the input. Your list very strongly resembles a list of "Apples We Love" over at Eve's Cider webpage!

Currently I have a wide variety of trees planted on M.111 and B.118 rootstock. Most of them have been in the ground for around 3 years, though it's been a hard three year due to cicadas and deer pressure. I want to start narrowing down my plantings to the varieties that I will primarily be...

Looking for a used cider press and mill/grinder, preferably together. I have a small orchard that will come into decent production next fall, so I am looking for something on the scale of serious hobbyist to commercial grade equipment. I am in Northern WV - Southern PA area, and in grad...

@Izzie1701 I am going to do exactly what you recommended. Thank you for the advice! I just popped open that carboy and compared the taste of it to a small bottle of store bought apple-cider vinegar I had in the cabinet... My carboy still has a very fruity/sweet alcohol taste. It is not as...

So, I have a 5 gallon batch of cider sitting out on my back porch in its carboy. I had high hopes for it in the Spring when I opened it after a years worth of fermenting, but it was quite bad. Very alcoholic but very vinegary. Now, it's been sitting on the porch day in and day out since...