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The first 5-gallon batch is ready to drink. It is a carbonated English style hard cider.

Thanks for the reply. It was very dry and still. I checked it a few minutes ago, and it still is churning. So, I'm guessing there was quite a bit of Malic acid and the conditions are ideal for a fermentation. I figure at this rate of MLF, I'll probably have to add some acid back before bottling!

Thanks for the reply! I didn't measure TA, just pH (3.3). I will leave it alone, just didn't expect this type of reaction. It is definitely a fermentation going on; the batch sitting next to it, is still (started 4 days after the batch in question).

5 gallon batch from fresh pressed apples started on Oct 20. Racked to secondary on Oct 27. Very clear by mid-November. Sample tasted on December 10 (excessively sharp/tart, most likely due to the apple blends- Golden Russet, Winesap, and Crabs make up 50% of the blend). Added Whitelabs WLP...

Sure, tally mine, it's going well! :)

Two batches going this year. They were started 4 days apart from each other (Oct 20 & Oct 24). The one on the right is mostly cleared, the one on the left is very cloudy. The only difference is the variety of sweet apple used as the base. Both had peptic enzyme added an hour before the...

2 batches in the basement: 5 gallon and a 6 gallon from fresh pressed cider this fall. One will end up a dry, still cider; the other will be a sparkling, still cider... nothing fancy- just the way I like it!

I have to wait on my trees to produce also (approx 85, more than 40 varieties). In the mean time, I travel across Indiana, Kentucky, Michigan in the fall putting together my blend and make fresh cider the old fashioned way on an antique mill press. This year's blend: 60% Cortland (batch 1) or...