MikeRLynch
Well-Known Member
Like almost everywhere in the New England, I've got my choice of local orchards to get cider to make hard cider from. Usually I use store bought Motts and Nottingham, with very nice, clean, flavorful results.
With the fresh pressed ciders available, is there any change in technique (fermentation temps, yeast, nutrients) that I should use? I did one a while ago with natural cider (cloudy, not pasturized, etc) and it had some significant off flavors, sulfur if I remember correctly. I wonder if the extra bits floating around in there effect the fermentation profile.
With the fresh pressed ciders available, is there any change in technique (fermentation temps, yeast, nutrients) that I should use? I did one a while ago with natural cider (cloudy, not pasturized, etc) and it had some significant off flavors, sulfur if I remember correctly. I wonder if the extra bits floating around in there effect the fermentation profile.