Search results

Hi all cider makers! I've a big doubt. I've done the degorgement after secondary fermentation in bottle, and I left some residual sugar to balance the taste in a mid sweet cider. In your opinion, is it necessary to do pasteurisation or I've removed all the yeast with the degorgement...

Hi all!!! I've a big doubt... I'm nearly ready to stop the fermentation in bottle, i left some residual sugar and reached a nice carbonation but I've also some lees in the bottle neck. I'm planning to do the degorgement (I've used the cap with bidule) but I don't know if it's better to do it...

Hi aaaaall! I'm wondering what is the preferred final gravity for your personal taste, so if someone would share his personal taste referred to the final gravity I will really appreciate! I'm planning to stop fermentation with pasteurisation at 1,005, aiming to get a semi sweet cider. What...

Hi all! I've bottled last week my cider batch at about 1,010 sg. When the sg will be at 1.005 I would pasteurize them. The question is... How to do it? 😅 I would prepare a box where heat the water till 65°C and then I'd submerge the bottles (their temperature is around 10°C) into it and count...

Hi aaaall and happy new year! I brought some last year cider samples to the chemical laboratory for some analysis. The final results were: Total acidity 5,3 g/l pH 4,09 alchool 8,3 SO2 residual: 48 mg/l What do you think about those results? The TA is it good or too low? Thank you all for...

Hi all and have nice end of 2021, hoping the 2022 will be better (cross fingers 😊 ) I've done 200 liters of must and measured the following parameters: SG 1.075 Brix 18.4 total acidity 3,6 pH 4.1 I added today sulphite (less than half allowed dose) just to prevent basic spoilage. What do you...

Hi all! I was looking for the maximum legal (in EU) sulphites (added) quantity but I've found only info about wine. Does anyone know where I can find this info? Thank you all! Cheers

Hi all ladies and gents! I have the need to reduce the bitterness in my cider and reading all around the web I found someone saying that tht pectinase in some case could lead to a higher bitterness. Is it possible that? Do you know any method to reduce the bitterness? Another matter is to...

Hi all! I tried to obtain a cider fermented with wild yeast and it seems to have a nice result. How can I isolate the wild yeast and reuse it for the next season? Is it enough to put a small quantity of cider in the fridge and use it to start the fermentation in the new batches? Thank you all!

Hi all! Hope the Easter is going great for you all! I used my Easter weekend to bottle my cider batches. I added priming sugar to obtain champagne style cider (I used heavy champagne bottles). Now I'm in doubt because I don't know if store the bottles in horizontal or upright position... Any...

Hi all! A strange question but maybe someone knows the answer. For the wine is common in some case to bottle when the moon is in full phase or crescent phase for sparkling wine. Is there anyone who tried to follow this rule or is just a superstition? I want to try following this rule but I...

Hi aaaall! I'm near the bottling time (maybe in 2/3 weeks) and my goal is to obtain a champagne style cider (maybe something less to avoid bomb effect 😁). I want to do a natural carbonation in bottle but I think that at the end I'll have a lot of lees on the bottom and this could affect taste...

Hi all! I was thinking about the possibility of mixing two or more type of yeast, in proportion. Does anyone have ever tried? Any inconvenience? For example, mixing safale 04 30% with lalvin 70%.

Hi all! I've a big doubt... For the sg measurement after the fermentation start, is it possible to use a refractometer (with brix/sg scale) or the alcohol presence will false the result? Thanks to all!

Hi all! I started the fermentation on December 23rd with 1.060 sg. Now I'm around 1.030 and the fermentation speed is around 114 FSU. Based on the jolicoeur's book maybe I should wait until 1.020 sg but in another section of the same book he wrote that an early first racking could be done...

Hi all! Do you leave the crushed apples for some time before the pressing? The jolicoeur book suggests to leave for 4/6 hours to macerate before the pressing, this to obtain a greater yield. Do you think it could be useful or it's just a waste of time? For my first batch I left macerating the...

Hi all again. I searched in the forum but I wasn't able to find anything related... I've read the book of claude jolicoeur and he suggests to periodically (at least two time before the final rack) check the sg after the first racking, while the cider is in the carboys locked with air locks...

Hi all, I've forgot to add pectinase enzymes after the apple pressing on 26th December. May I add them now or it's better to wait until it clears by itself and, if it doesn't, add them after the fist racking? Thank you all!

Just joined and trying my first apple cider! Hi all from Italy!