mooney
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- Joined
- Oct 18, 2012
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I made a batch of cider a few years ago, up where I used to live there was an abandoned orchard of only about 30 trees I used to play inn as a kid. all the apples just rot so I went out scrumping with my little
Sister and cousin. We got allot if apples and could have got so many more if they had been as enthusiastic as I was. not knowing any thing we picked allot of the small apples in the small trees which I suspect were crab apples.
And lots of wind fall and a mix of everything. When I got home I literally filled my bath to overflowing, showered them down and had a loan of a cider press off my local home brew shop £10 for 3 days. Took a hell of a time to press but ended up with 60 pints at about 1.045.
Chucked in a pack of champagne yeast to try win a turf war with what ever wild yeast were in there. It fermented dry, I chucked a t spoon of Sugar in each 500ml bottle and bottled and it was the worst thing ever. Was so tart. even with a year in the bottle or mixed with diluting juice it was still never quite drinkable.
where did I go so badly wrong? It put me of brewing for a year or two and now i'm back brewing mead. I want to try cider again.
I have no way of knowing what apples are growing in the orchard otter than every tree is different. is there a was to taste apples and tell which would be good for cider? And dose mixing types usually work? I think I'll avoid the easy to pick small apples but also some residual sweetness would be nice. Would stabilizing and back sweetening be the way to do this as is the way with mead? Thanks for reading my rambling disaster story.
Sister and cousin. We got allot if apples and could have got so many more if they had been as enthusiastic as I was. not knowing any thing we picked allot of the small apples in the small trees which I suspect were crab apples.
And lots of wind fall and a mix of everything. When I got home I literally filled my bath to overflowing, showered them down and had a loan of a cider press off my local home brew shop £10 for 3 days. Took a hell of a time to press but ended up with 60 pints at about 1.045.
Chucked in a pack of champagne yeast to try win a turf war with what ever wild yeast were in there. It fermented dry, I chucked a t spoon of Sugar in each 500ml bottle and bottled and it was the worst thing ever. Was so tart. even with a year in the bottle or mixed with diluting juice it was still never quite drinkable.
where did I go so badly wrong? It put me of brewing for a year or two and now i'm back brewing mead. I want to try cider again.
I have no way of knowing what apples are growing in the orchard otter than every tree is different. is there a was to taste apples and tell which would be good for cider? And dose mixing types usually work? I think I'll avoid the easy to pick small apples but also some residual sweetness would be nice. Would stabilizing and back sweetening be the way to do this as is the way with mead? Thanks for reading my rambling disaster story.