DixieHellcat
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- Joined
- Nov 12, 2019
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My first batch in progress! Santa Cruz organic juice, with an infusion of cinnamon and other spices. It's only been going about 48 hrs, but it's bubbling happily along.

oh stop, yours looks fine!are you wild fermenting? I'm guessing so since the crock is open.
We need to figure out how to do a cider exchange or gathering for folks here.
7days bottle carbing my D47....8.1% FG 1.02 post cold crash.
Cheers 2 all [emoji111]View attachment 651608
My first batch in progress! Santa Cruz organic juice, with an infusion of cinnamon and other spices. It's only been going about 48 hrs, but it's bubbling happily along.
View attachment 652400
This was my first year pressing as well! Its a lot of work, but the joy of pressing your own is second to none in the cider making processView attachment 653204 View attachment 653205 View attachment 653206
Seven varieties pressed. Blended two different 6 gal batches. Pitched yeast last night. 71B in 9 of the gallons and D47 in the remaining 3. First time working with freshly pressed juice. Crossing my fingers.
What was the pH before the acid addition? I think its been 2 of my fresh pressed ciders that have been above 4 (i just started playing with TA and getting an understanding of it). You may have mentioned it already elsewhere, but what apple(s) are in the juice?View attachment 655332
Wild ferment from local orchard. I was there for the pressing. Started at 1.062 on Nov. 17. Down to 1.010 on Dec. 3. Only added yeast nutrients, acid blend and black tea for tannins.
Fingers crossed now, but i bet you'll go cross-eyed when you taste how delicious those will be once they're doneView attachment 653204 View attachment 653205 View attachment 653206
Seven varieties pressed. Blended two different 6 gal batches. Pitched yeast last night. 71B in 9 of the gallons and D47 in the remaining 3. First time working with freshly pressed juice. Crossing my fingers.
I like the color and the bubbles. Looks very tastyPear/Gravenstein blend using Cotes des Blanc. Bottle conditioned for 5 months.
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What was the pH before the acid addition? I think its been 2 of my fresh pressed ciders that have been above 4 (i just started playing with TA and getting an understanding of it). You may have mentioned it already elsewhere, but what apple(s) are in the juice?
That’s the one thing I’ve yet to do - take ph readings. Gotta get me a meter! This was mostly dessert apples. When it’s traditional cider apples I don’t add any.
Can you add acid after primary fermentation?
Can you add acid after primary fermentation?
Here's my gallon of musselman's with a cup of sugar after three weeks with S-04. Getting ready to bottle carb with some bottling yeast.
Yeah, I thought I'd try something different since the S-04 has been really slow and not so effective this winter in getting a good carb on.Three weeks & S-04 you shouldn’t need to add yeast. There should be enough living yeast to bottle carb.
Let's see, I think that was just under three quarts of Great Value (WalMart) juice, 1c sugar, 1/2 tsp pectic enzyme, 1tsp yeast nutrient, 1-1.5 gram S-04. Ferment in plastic bottle juice came in for two weeks. Racked off lees into gallon jug with 2Tbsp, 1 tsp cane sugar dissolved into the about 16oz of juice poured off in the beginning, then bottled into flip tops for a little over a week, then cold crashed into fridge.What was your recipe?
Thanks
Jim