First time with cider

[ChuckHoosier]

Dear all,

I'm planning on making a hard cider for the first time this weekend. I was planning on using Nottingham yeast and fresh-pressed cider from a local orchard. I was hoping to do two four gallon batches in two 5 gallon glass carboys. I've been reading on several threads to use pectin enzyme. Do you think that this is really necessary? Also, I was considering fermenting one batch to dry to make a more traditional cider and possibly cutting the other batch short followed by bottle pasteurization for the other 4 gallons. Any thoughts?

Thanks in advance for any help.

 

[gratus fermentatio]

You'll want to reduce the headspace in your carbouys after your primary fermentations calm down a bit. If you fill the carbouys too full before yeast pitch, it'll likely foam all over, you've solved this by doing 4 gallons in a 5 gallon container.

After the risk of foaming all over has passed, you run the risk of oxidation with that extra gallon of headspace in the 5 gallon carbouy. You'll need to add more juice, say another 3/4 gallon, to reduce that headspace. You'll want the level to be about 2 inches from the top, doesn't have to be exact.

As to the pectic enzyme, if my juice is clear, I don't bother, if the juice is the brown cloudy stuff I use it. It's cheap, easy to get & I think helps to make a better cider, BUT; great cider has been made for centuries without it. It's entirely up to you. Basically all it does is help to break down the molecular chains of pectin.

It'll help to insure you get a clear cider & that's about it; but it's NOT a fining agent. It's intended to be used on actual fruit, IE: 20lbs of plums in the bucket. I'd definately use a little yeast nutrient/energizer though, those will help to give your yeast everything they need for a good, healthy fermentation; I ALWAYS use yeast nutrient, yeast energizer & D.A.P. (diammonium phosphate).
Hope that helps. Regards, GF.

 

[mcelrokj]

which orchard are you getting your juice from? Im a homebrewer in Cville as well and am researching for my first cider, was going to just grab 5 one gallon jugs from carter mtn, but thought it would be better (and maybe less expensive) to get it from an orchard that presses their own apples, or even better a local hard cidery.

 

[ChuckHoosier]

Going to Vintage Virginia. It's the place that makes Albemarle Cider Works cider. They quoted me $7/gallon, plus you don't have to fight the insanity of the crowds at Carter Mountain.