Winesap apples

[Mike_c]

I have an opportunity to get fresh pressed cider from just Winesap apples. Was wondering if anyone has any experience with cider from this apple. I have never made cider, and plan on just dosing it with campden tabs and using an ale yeast.

 

[WVMJ]

They are a standard cidermaking apple, you are in good luck, do they have any others they are pressing also? WVMJ

 

[Mike_c]

Single variety pressing. Thanks for the heads up I plan on having a couple of gallons ready by summer

 

[WVMJ]

Where are you guys at? IF you can handle like 6 gallons you can end up with 5 at the end, when you get a chance at something like this I try to think of how much I can get vs trying only a couple gallons, I know its going to be good and next year they might not have it! WVMJ

 

[Mike_c]

In western mass, and having never made any kind of cider, but partial to a semi-dry type, I am more interested in going small and simple. I have a bucket fermenter open, and a 6.5 glass carboy. I also have 3 1gal pet jugs I was thinking I could try 3 yeasts in to see what my preference is.

 

[MarkKF]

I'm in central CT. Let me know if you need a hand. Will work for juice.

 

[Mike_c]

Bashista orchards. 6 per gallon

 

[jpb2716]

Winesap apples are my favorite but I've never made cider using them. I bet it will be good.

 

[WVMJ]

6$ a gallon, and they have matured a little while since being picked, the ones sold down here in WV this year were fantastic, I thought they even had a hint of peachyness, the wife thought some other fruitiness but couldnt define it, maybe like apricoty, the apples were really good just to eat and the sweet cider from them was crazy good, now the cider we made from them is clearing and due for some tasting. At such a good price man fill up those carboys, its not really that hard, a little sulfites to knock back any bad bugs, a little nutrient if you like, drop in some yeasts and after the first part of the ferment is done keep the air out. You can even experiment with a little bit of oak, or add some honey to one carboy and turn it into a cyser, and put some oak into the cyser to Get on their mailing list for when they do all their different apples and you can do more experiments next year, even making 2 different kinds of apples and blending, or finding a nice wicked crabapple to add to the juice to give it some more tannins. WVMJ

 

[MarkKF]

Bashista orchards. 6 per gallon

Do they sell it in the jug or do
I need to bring some carboys?

Might make a road trip Sunday.

 

[Mike_c]

Carboys. Look them up on Facebook. They have a page. I am dropping off mine tomorrow

 

[rivalry15]

They aren't too far from me, but I've got a batch and then some going now but I will keep them in mind next fall and try some of the winesap ciders. Thanks for letting us know about the find.

 

[MarkKF]

Might take a ride Sunday if anyone in CT wants to join me.

 

[Mike_c]

As a quick update I just left The Cider House and they press apples on Saturday only. So if you are planning on going there any other day make arrangements beforehand or they will not have untreated cider

 

[Mike_c]

So I have this igloo cooler I was going to turn into a hlt. My fermentor is full till I empty it tomorrow. So I took it to get the cider. Turns out it had a crack of some kind (brand new and never used) because 5 gal of cider is now 4 gallons and my car smells very much like apples...

 

[MarkKF]

That's s bummer. I was thinking of getting one of those 6 gal. collapsible water carriers.
View attachment ImageUploadedByHome Brew1452393566.017328.jpg

 

[WVMJ]

We get better bottles for transport, plastic, hard to break, but dont dry them in front of a woodstove!! 4 gallons is a good start, plus your car smells good for a change, and soon will have that cider vinegar wafting up whenever you turn the heater on WVMJ

 

[Mike_c]

We get better bottles for transport, plastic, hard to break, but dont dry them in front of a woodstove!! 4 gallons is a good start, plus your car smells good for a change, and soon will have that cider vinegar wafting up whenever you turn the heater on WVMJ

Well live and learn... Thanks for the drying tip. Better to smell Cider vinegar than melty plastic

 

[Mike_c]

Update.
So I used potassium metabisulphate powder. (Suggested by my LHBS) and didn't hit it with any yeast nutrient. Pitched wlp001 and waited... And waited... And started to panic... And about 30 hours after pitching started to see some bubbles in the airlock. Now it's been bubbling away at 66f for a couple of days. It has a pretty strong sulphur smell (guessing from the sulphate I added) going to let it go till dry, age, and see what it tastes like.

 

[Maylar]

Yeast nutrient would have prevented the sulfur smell. That yeast has a rep for taking off fast and being very clean.

 

[dmtaylor]

I've made cider of Winesap before. It struck me as a decent cider apple, but on the tart side. If tartness is your thing, great. If not, you'll want to plan on adding malolactic bacteria to cut the tartness back a bit. Should be great otherwise. They do have some natural tannins so that should keep you craving more. Also if memory serves, the juice (at least the sweet stuff) was pink in color, but this can vary and might disappear after fermentation.

 

[Mike_c]

I was informed at cider pick up that I was the last to get some that day... So I got 70/30 Winesap/mix of sweet tart. The guy in the cider press room said it was the ratio he uses

 

[Mike_c]

Yeast nutrient would have prevented the sulfur smell. That yeast has a rep for taking off fast and being very clean.

I will remember that this fall.
My aim was to make the simplest cider first, then adjust subsequent batches. If this turns out perfect for my pallette, fine. If not... Dr. Appelstien!

 

[Mike_c]

Ok. Here is a question. I am planning on racking to a secondary to age. I have read sulphates at every other racking. So no sulphates this transfer. And plan on leaving it in the secondary for at least month before priming and bottling. Should I cold crash before bottling? Or will I lose too much yeast to get a good prime?

 

[Maylar]

Just let it finish and clear in secondary, a month usually does it depending on how high the SG was when you rack. I've never needed to cold crash a cider.

There will be plenty of yeast there for carbing.

 

[Mike_c]

Just let it finish and clear in secondary, a month usually does it depending on how high the SG was when you rack. I've never needed to cold crash a cider.

There will be plenty of yeast there for carbing.

Thanks. That sounds almost too easy lol.

 

[phrinda]

I'm interested to see how this cider turns out. I'm pretty new to the area, but I was able to find an orchard close to my house in CT. I only got enough cider for one batch and I wish that I had gotten more. I wasn't figuring that any orchard around here would have cider so late in the season. Mine is currently carbing and I can't wait until the time is right to get more cider. I guess I'll just have to continue on with beer until it's apple season.

 

[MarkKF]

I'm pretty new to the area, but I was able to find an orchard close to my house in CT. I only got enough cider for one batch and I wish that I had gotten more. I wasn't figuring that any orchard around here would have cider so late in the season.

I'm in CT also. Difficult to get fresh pressed after Christmas. But if you don't mind traveling to MA several orchards are still pressing once a week. But you're gonna pay more.

 

[Mike_c]

I'm in CT also. Difficult to get fresh pressed after Christmas. But if you don't mind traveling to MA several orchards are still pressing once a week. But you're gonna pay more.

I didn't think $6.00 a gallon was too steep.

 

[phrinda]

$6/Gal is pretty good. Are they still pressing?