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DixieHellcat

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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.
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TwistedGray

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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
Have you checked out the Fellowship of the Homebrew trades yet? I did nearly an entire spread of ciders. https://www.homebrewtalk.com/forum/forums/sampling-and-critiquing-and-beer-swapping.38/

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
Interesting to know how that turns out. I use a cheaper store bought juice, but I like Santa Cruz's juices.
 

DaveLeaf

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First batch of cider ever. Did ghetto fermenter from water bottle. Used bella saison yeast. Fermented for 1,5 months, bottled in those small 0.33ml bottles, backsweetened with sugar, waited to carbonate and pasteurized them all. I was worried about haze but after pasteurizing yeast did dropped out and final drink looks nice and clear. For the first batch it’s doesn’t taste too bad
 

blasterooni

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MarkKF

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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.
 

blasterooni

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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.
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?
 

blasterooni

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Sequoiacider

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I always forget to take a picture after pourng a glass, but I finally managed to remember. Its from last season's juice. It's a "Wild ferment recreation" using pasteurized single varietal juice, and pitched with yeast that was previously harvested from a wild ferment of that same varietal. Also, a pic of my current stash of full bottles/kegs(it's been a busy season).
 

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MarkKF

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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.
 

Sequoiacider

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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.
Definitely a worthy investment. You can get a cheapy pH meter for around $20 (just be sure to replace the batteries when you get it. The cheap ones always seem to come with nearly dead batteries). There are a lot of apples that are acidic enough to begin with that they don't need any acid addition at all, others may need extra, especially if they have a starting pH above 3.8.
 

Sequoiacider

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Can you add acid after primary fermentation?
Typically acid is added before fermentation in order to ensure that the pH is in the proper range for desirable fermentation while preventing growth of other microbes and to achieve desired acidic profile in the finished product.
Acid can be added post fermentation. At that point the first part no longer applies, but it can be helpful to achieve the desired acidic profile.
 

bmd2k1

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New from my FrankenCider laboratory! [emoji12]

Smoked Strawberry jalapeno w hint of vanilla....Yum!

Cheers [emoji111]

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MarkKF

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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.
Three weeks & S-04 you shouldn’t need to add yeast. There should be enough living yeast to bottle carb.
 

teddyearp

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Three weeks & S-04 you shouldn’t need to add yeast. There should be enough living yeast to bottle carb.
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.
 

teddyearp

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What was your recipe?

Thanks
Jim
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.
 

bmd2k1

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Sipping on the last of this 2018 Cherry Bomb -- cherry, cinnamon & ginger [emoji111]
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rsieck1

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First batch of cider. It’s a pineapple cider recipe. Right now it’s been fermenting for 4 days. Got Rhino Farts like crazy lol... gonna try and be patient and let it age after I rack it to a secondary. But I’m gonna need luck and strength to make it lol.
 

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teddyearp

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So what I last posted pictures of became this:
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Well, actually there was one more half bottle, but . . . Damn it's good.
 

Sessionz

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View media item 70995Here is a pic from my last home cider tasting. I served up my Manchurian crab apple blend, passion fruit vanilla bean, golden raspberry, and POG ( pineapple, blood orange, pink guava). All were fermented dry with different yeasts, then fruited in the secondary with fresh fruit or purée.
 
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KroesNest

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"Island Hopper" with hibiscus, pineapple, mango and dry-hopped with citra hops.

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jseyfert3

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First ever batch of anything fermented. EdWort's Apfelwein, though since I aquired 6 gallon carboys I did 6 gallons of juice vs his 5. Kept the 2 lbs of dextrose he adds instead of scaling it with the extra gallon of juice. Started Tuesday evening.

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Dispite him saying it wouldn't need a lot of room or a blowoff I ended up fitting one this morning as the bubbles threatened to enter the airlock. They reached and touched the stopper around noon, then retreated and appear to be going away, though the CO2 production remains steady or is increasing.

Guess I'll keep a tad more headspace next go.

Iodophor solution, not juice, in the blowoff tube bucket.
 
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