Show us your cider in a photo!!!

[DixieHellcat]

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.

 

[bracconiere]

looks very petite.....mines a lot bigger, and no where near as pretty! (that's what they say, sugar and spice....)

 

[DixieHellcat]

oh stop, yours looks fine! are you wild fermenting? I'm guessing so since the crock is open.

 

[bracconiere]

oh stop, yours looks fine! are you wild fermenting? I'm guessing so since the crock is open.

no, it's just 10 gallons of cheap juice dumped on my last yeast cake....i just took the lid off to take a picture of my krausen...

 

[TwistedGray]

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.

 

[CrunchySalty]

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.

 

[DixieHellcat]

y'all! look, it's bubbly! and clearing. And it tastes pretty darn good!

 

[teddyearp]

I like mine clear. This was done with S-04.

 

[blasterooni]

I really shouldn't visit this page first thing in the morning! Makes we want to have a cider for breakfast!

 

[DaveLeaf]

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

 

[cidergoats]

Pear/Gravenstein blend using Cotes des Blanc. Bottle conditioned for 5 months.

View media item 70603

 

[frankerzc]

First cider 25 hours in

Just some TreeTop Juice with Mangrove Jack M02

 

[blasterooni]

View 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.

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 process

 

[MarkKF]

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]

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.

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]

View 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.

Fingers crossed now, but i bet you'll go cross-eyed when you taste how delicious those will be once they're done

 

[blasterooni]

Pear/Gravenstein blend using Cotes des Blanc. Bottle conditioned for 5 months.

View media item 70603

I like the color and the bubbles. Looks very tasty

 

[Sequoiacider]

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).

 

[MarkKF]

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]

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.

 

[MarkKF]

Can you add acid after primary fermentation?

 

[Maylar]

Can you add acid after primary fermentation?

Actually, that's when you should do it.. to taste.

 

[Sequoiacider]

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.

 

[teddyearp]

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.

 

[bmd2k1]

New from my FrankenCider laboratory! [emoji12]

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

Cheers [emoji111]

 

[jpr.edison]

I like mine clear. This was done with S-04.
View attachment 653426

What was your recipe?

Thanks
Jim

 

[MarkKF]

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]

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]

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.

 

[teddyearp]

Now what pray tell is teddy going to do with those?:

Sorry for the sideways.

 

[bmd2k1]

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

 

[Maylar]

Racked my 2019 cider off the oak today for some bulk aging. 1/2 gallon of it was a wild ferment, I just added it to the other stuff. Nice golden color. 75 days on Med+ American Xoakers.

 

[rsieck1]

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.

 

[teddyearp]

So what I last posted pictures of became this:

Well, actually there was one more half bottle, but . . . Damn it's good.

 

[Blacksmith1]

Time to up your game (read volume).

 

[Sessionz]

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.

 

[Dr_Jeff]

Cran-grape & hard lemonade

 

[KroesNest]

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

 

[jseyfert3]

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.

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.

 

[reynardthefox]

autumn apples, very aromatic