The following are some pics showing some of the separation that occurred during the keeving of my apple juice.
Cider Nov 2011 pictures by js06807 - Photobucket
Cider Nov 2011 pictures by js06807 - Photobucket
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but it is just so intimidating.
Did you crush and hold your own apples on the skins or just buy juice?
Did you use Calcium salt? If so how much?
Where did you get your PME? (if you used it)
Any tips for a person trying their first batch?
Sorry, but I think I'm confused. Do you HAVE to have unpasteurized cider to do this?
Can you give us a rundown of your procedure to this point?
Just gonna bug you a little bit more Joe.
Why the PME first?
I'm also interested in the constancy of the 'chapau brun'. The only container I have that will fit 7 gallons is my opaque bottling bucket so I was thinking of keeving it in that. But I'm unsure I can effectively rack between the two layers without seeing what I'm doing. Think it would be possible to scoop it off the top without having it break up and mix back with the juice?
Stopping by an orchard on the way home tonight to pick up a few gallons of fresh juice and ask about unpasteurized.
Did you happen to test the SG afterwards?
Just wondering, what did you use to scoop off the chapeau brun?
Just bottled my keeved cider last night. Poor temperature control made it totally dry but it's still great.
How did the carbonation turn out? High like a champagne? Lower like typical conditioned cider? Do the bubbles linger like in a good French bottle?
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