Cider NEWB questions....

[bannerj]

So I like to go all out and decided to press my own cider. I did 120lbs of "deer apples" on my way to my parents from MI to IL. Only 10 cents/lb! I did get just about 6 gal with my great grandpa's old press, BUT it had started turning by the time I got back to MI four days later since I kept it in the bucket outside in the 60 degree weather.

It's now been in my basement another four days and I decided to do the campden tablets afterall...instead of letting that wild yeast go at it. I opened up the bucket and the only thing that surprised me was that the cider has a bit of a darker color to it almost like someone poured a bit of dirt in there.

I could be the old metal from the press. I could only get it so clean with the power washer. But I don't remember seeing that color in the glass when I drank some the day of.

I'm the token newbie here and just want a little hand holding. I'm guessing that juice will go through all kinds of crazy changes in the next 6-12 mos I let this age. Perhaps some isinglass will clear it up?

 

[snuesen]

Cider will oxidize just like an apple will brown, I'm guessing that's the color change. It depends on levels of vitamin c in the apple that determines how quick it goes.

Are you planning to ferment this? Because if not then you should pasteurize and/or refrigerate asap or the wild yeast will get at it and turn into vinegar, after fermenting it itself with dubious result. Campden by itself is not going to do the trick.

 

[bannerj]

So it it ruined then sitting in my basement for a week at 65?

I know some people only use the wild yeast, so I figured leaving it to itself was no big.

 

[codex0]

I've read that contact with raw iron will make cider turn a dark (often described as black) color. Everying I've seen indicates that other than the color it will behave just like any other cider. My guess is that the grinder on your press isn't painted or otherwise finished and that's what happened. Sorry I don't have any firsthand experience with this.

 

[snuesen]

I wouldn't necessarily say ruined as wild yeast is used sometimes but that's more on an experimental basis. My last wild cider ferment turned out watery and bland, and I call that a victory compared to some results I've seen posted.

 

[bannerj]

Thanks. I put 1.5 lbs of honey in there and pitched some US-04. It's at about 63 down there and it's been bubbling away for three days now. I have some hope that this'll work!