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ok, looks like I got another 100lbs ? of Gravensteins from Santa Rosa.... Hopefully this will fill the barrel with a little bit of headspace for the Krausen, then I will top it off later with some that I save in the fridge...

Haha! admittedly, I didn't weigh the apples, 50lb was a guess, and it seems it was pretty far off :) ... I'll order a rubber stopper #11, the HBS only had this one size #11... currently there are two round stones (smooth round river rock) wedged under the barrel, I will most likely cut some 45...

Update! I put the 8 gallons in, topped it off with 2 gallons of "Apple a day" and huh? the barrel is actually 15 gallons! so we're getting more apples from the same person tomorrow.... I have purged the barrel with CO2 and added a silicone bung and airlock, the airlock is showing fermentation...

We got approx 8 gallons of juice, it's sitting in two buckets now with airlocks.... I have this 10 gallon barrel (was bourbon barrel)... the thought process was like this: top it off with some fancy store bought cider "Apple A Day" brand and fill the barrel and let it sit for like 6 months then...

These apples came right off the trees and I was wondering if I should attempt a Natural ferment without adding yeast... or if I should do what I always do and add yeast.

I do mind acetic acid, very much! yeah I am doing the standard two inches of headspace on my Sangiovese wine kits, but I thought I could get away with just purging the headspace with CO2 for like 20 seconds (each time I open it) on this cider... I got the CO2 tank for purging bottles when...

Hey Guys!!! So I did a 5 gallon batch with the WLP616 Funky Cider Blend and it wasn't super funky so I added some bottle dregs from a Jolly Pumpkin (Madrugada Obscura) and from a couple bottles of The Bruery (Kisses Betwixt and Annuel) sour beers... I hooked it up to my inkbird and a carboy...

Awesome! I have an inkbird too, but Im using it to keep my Brett lambic beers at 75, I also use it after normal ale is done at 65 to raise it to75 for a couple days for diacetyl rest...

Are you using a glycol chiller? How are you able to get down to 50 degrees F? Mini fridge? I watched an episode of Chop n Brew where a guy left unpasteurized fresh cider in his fridge for a year with no added yeast and it naturally fermented.... he entered it into a contest and one first place.

Which hops did you use and how much? I've read that less than an ounce is appropriate for cider

awesome! I switched to aerating with a "Mix Stir" which is an attachment for your power drill, which is a relief because shaking a bucket with 5 gallons inside can be tiring :)

I like your process! I recently started peeling my apples and throwing the skins into the fermenter, then juicing the apples, I think it addes more flavor!

I had a Sangiovese wine kit that didn't want to ferment...I had good luck getting a fermentation to start when it was very very sluggish at first by doing a couple splashy pours from one bucket to another, which aerated it quite a lot, foaming up etc.. adding 1/2 teaspoon of DAP (stir it in...

I have to wait for a carboy to free up !! Too many fermentations !!

you can use a juicer, like the Jack Lelane juicer they sell at costco, you'll get a bit off pulp but you can rack off of that pretty easily...

I made a Cider with Brett and lactic bacteria and Pediococcus and American oak cubes and it came out super funky and delicious and weirdly enough I did use FAJC at bottling yet it came out almost crystal clear after Four months Aging in the bottle... I’m only mentioning this because I think...

Yeah I got mine today too! The yeast looks clumpy and thick in the vial!

Cool! Can you describe the unusual tastes? I’m thinking of doing a split batch to test this!

Great answers so far... I should have said "After pressing fruit, adding campden, wait 24 hours..prior to adding yeast" Like the many instructions say to do, Or just answer as you see fit, because those answers are perfect as well!

I've added Campden tablets once and Ive skipped it for the other 15 batches of ciders, I've never had any weird stuff happen, so have any of you guys had a bad experience by skipping the campden?