1st 2018 Cider

[bmd2k1]

Keeping the cider momentum going into the new year....just fired up my 1st 2018 batch and 2nd overall....not counting my almost week old ice cider.

Specs:

6gals Sams 100% AJ
WLP775 Cider yeast
Speidel 7.9gal fermenator
OG 1.05
Room temp 66-68F

Nothing else to be added...until secondaries.

 

[bmd2k1]

What's Your 1st cider of 2018???

 

[bmd2k1]

Looking to try some of the LorAnn natural flavors....and maybe a gallon spiked up with some jalapenos!

 

[Maylar]

What's Your 1st cider of 2018???

An accidental cider. I bought 2 gallons of orchard cider just before the cider mill closed on Christmas and put them in a fridge in my basement. Was intending to make cysers from them but I didn't have any honey so I let them sit for a couple weeks. Went downstairs a couple days ago and found a mess on the floor. Pasteurized with no preservatives and even at 40°F the wild yeasts started up and blew the caps off the plastic bottles. I think I can salvage about a gallon, so I'm just gonna put it into a glass carboy and see what happens.

Will post pics soon.

 

[bmd2k1]

Fermentation kicked in overnight...airlock activity every couple seconds.

Dig this Speidel vessel....but as its opaque...miss seeing all the activity.

 

[Maylar]

So, here's what I found a couple mornings ago...





Oops...




Managed to save a gallon's worth... it's bubbling at 55°F. My first wild ferment, we'll see how it goes.

 

[johnnyseko]

I just picked up 5 gallons at the orchard yesterday. Waiting for the yeast I ordered to be delivered to get them going. I was surprised to see fresh apples still available. I grabbed 4 qts of Gold Rush. I couldn't resist. Going to run through my juicer and blend with one of the gallons I got. I'm going to let this one go wild. The other 4....S05, WY1450, WLP028, Cote Des Blanc.

 

[bmd2k1]

I just picked up 5 gallons at the orchard yesterday. Waiting for the yeast I ordered to be delivered to get them going. I was surprised to see fresh apples still available. I grabbed 4 qts of Gold Rush. I couldn't resist. Going to run through my juicer and blend with one of the gallons I got. I'm going to let this one go wild. The other 4....S05, WY1450, WLP028, Cote Des Blanc.

View attachment 552398

Some of ur fav yeasts or trying new ones? I've got WLP028 on my list to try [emoji111]

 

[johnnyseko]

Some of ur fav yeasts or trying new ones? I've got WLP028 on my list to try [emoji111]

All new. Based on conversation in the yeast selection thread. Trying to see if there's much difference and what I might prefer. Was tough to decide. Had to get at least one wine yeast in there. Most excited about the fresh apples - that was unexpected and S-33 got cut from the team.

 

[ROLLTIDE]

Super interested in the one that started on its own, please do keep us updated

 

[Maylar]

Super interested in the one that started on its own, please do keep us updated

Roger that. It's bubbling away in the basement at about 55°F. I didn't measure OG or anything since it was already in progress, but typically this orchard makes cider at 1.050.

The guy at the cider mill says he makes 50 gallons of hard cider each year. They have an old belt driven wooden scratter and I'm betting that the wild yeasts have been hanging out there for decades.

I just hope I get cider and not vinegar.

 

[MarkKF]

...typically this orchard makes cider at 1.050.

The guy at the cider mill says he makes 50 gallons of hard cider each year. They have an old belt driven wooden scratter and I'm betting that the wild yeasts have been hanging out there for decades..

High Hill? I think Gotta's has some pretty good wild yeast living in the cider mill.

 

[Maylar]

Gotta's. Got their last 2 gallons.

 

[MarkKF]

Yeah their unpasteurized juice takes off pretty quick even in my 38 deg. F. fridge. I just bottled a gal. of theirs that went wild.

 

[ROLLTIDE]

This has gone off the rails of the original thread topic and I apologize. But I am insanely curious about how wild yeast does on its own. Being in lower Alabama, all of my apples at my local markets will have traveled a few thousand miles and probably picked up quite a few unwanted things on top of any waxes and such the producers may have used so this is an unattainable dream for me to try. But I watch prison shows on TV and the prisoners don't seem to have a problem doing it. Even though I've heard horror stories of what it actually ends up being. Maybe if i could make a few friends, pay for the apples and the shipping.....

 

[MarkKF]

I've always been told it's a crap shoot. I tried with 5 gal. of a high quality juice from Mass. After a week and no activity I pitched a packet. I wasn't gonna waste the $$$ I spent. Juice from the local orchard I use goes wild fast and easy and has a great flavor. I always worry about bacteria but if you do a gallon at a time it's not a big investment.

 

[ROLLTIDE]

So a dozen or so apples for a gallon to try it out isnt a big loss if it turns into a decent vinegar.

 

[Maylar]

So a dozen or so apples for a gallon to try it out isnt a big loss if it turns into a decent vinegar.

I don't press my own, but I've read it takes 20 lb of apples per gallon.

 

[bmd2k1]

...this WLP775 rolling along nicely... Notice more of a yeasty smell than Wyeast1272 produced.

 

[chevalcider]

...this WLP775 rolling along nicely... Notice more of a yeasty smell than Wyeast1272 produced.

775 is my favourite yeast. I like the yeasty taste.

 

[chevalcider]

I don't press my own, but I've read it takes 20 lb of apples per gallon.

20 lbs per gallon seems off. I always say 65-70% depending on apple variety. If my math is correct, I'd say I'd expect 1.5 gallons out of 20 lbs when I press.