Cider making

[Brew Cat]

picking my apples today
great crop this year
going to try something different
I have a pressure rated fermentor so I’m going to try and do a Federweise
I know it’S usually done with grapes but after a nice conversation with the Yeast Bot at Label Peelers it can be made with any fruit. The Bot recommended Lalvin 71B so ordered some

 

[Craigerrr]

My son's GF likes cider, I was thinking of make some, but it hasn't progressed anywhere beyond the thinking stage

 

[Brew Cat]

You should
Nothing could be easier and you have the equipment already
Don't even need temperature control

 

[Zambi]

I made a lot of cider from bought apple juice, till those prices went up far too much

 

[Brew Cat]

The grapes have been fermenting on the skins for 5 days crushed and chapitalized the juice and 1st rack
Need to start juicing some apple and jug the juice to save
My temperature controlled fridge if full
All the apples are cut up and frozen and ready to crush
I'm not making ice cider this year but I have before
I prefer poiré de glase
@Craigerrr you may have had it
It's popular in Quebec but maybe not over where you are

 

[Brew Cat]

This year I'll do the Federwies with the apples and then bottle off come sparkling cider but hopefully a couple gallons to chapitalize for apfelwein

 

[Craigerrr]

The grapes have been fermenting on the skins for 5 days crushed and chapitalized the juice and 1st rack
Need to start juicing some apple and jug the juice to save
My temperature controlled fridge if full
All the apples are cut up and frozen and ready to crush
I'm not making ice cider this year but I have before
I prefer poiré de glase
@Craigerrr you may have had it
It's popular in Quebec but maybe not over where you are

I had to look that up on the googs... doesn't look like something I would enjoy, I don't care for sweet beverages with or without alcohol.

 

[Brew Cat]

Well I visited my uncle's orchard in Quebec where I spent time as a kid
His farm was all overgrown but some of the apple orchards have been changed to pears or grapes. The Pioré de Glase can be very sweet and very expensive. Just a small glass before ore after a meal. It is not something you sit around and drink a bottle. Good at a holiday meal. I had never heard of it. His old farm is on le circuit du Payson and there are orchards, wineries and breweries
https://www.bonjourquebec.com/fr/ou-aller/itineraires-et-routes/le-circuit-du-paysan

 

[Brew Cat]

Pressing today
Getting 11° P out of the Macs and 12°P out of the Corties
Haven't done the Blacks yet still some on the tree
When they are done I'll blend it all together
I did a couple AT (acid titration) about .5%
I'll need to visit some cideries for research
A couple Mom and Pop ones that pop up this time of year but they have weird hrs

 

[Bigbre04]

i have never made a cider. I would assume that you would need to add nutrient and use specific yeasties? 11-12p would be roughly 5-5.2% abv. are you gonna add some sugah to bump that up? I have had some really amazing small batch ciders that i really enjoyed. Magners is one of my favorites that is readily available. I dont really like overly sweet ciders personally.

 

[Brew Cat]

i have never made a cider. I would assume that you would need to add nutrient and use specific yeasties? 11-12p would be roughly 5-5.2% abv. are you gonna add some sugah to bump that up? I have had some really amazing small batch ciders that i really enjoyed. Magners is one of my favorites that is readily available. I dont really like overly sweet ciders personally.

It will probably go down to 1.009 so it should be about 6% ABV
I may chapatalize a gallon to about 20° for appfelwien and use Red Star Premier Classique which I've used a bunch
The cider I will use Lalvin 71B which I've gotten a lot of recommendations for
I've used beer yeast before and Notty gets good results
I will add nutrients like wine
As far as acid I'm trying to figure it out
I have a couple wild apple trees that are tart and usually use these. Unfortunately those trees didn't produce this year. The Arkansas Blacks will add some tannins.
I'm titration testing to try and figure it out
Right now my TA is .5 - .55
It's close but I've heard.6 is a good target
I've never tested my ciders but trying to up my game
There are a lot of local taps around but I need to go to some mills and pick some brains

 

[Brew Cat]

Another thing I've done is add cranberry juice for acid and that ended up very good but have just winged it.

 

[Brew Cat]

here is a bottle from 22 I'll let some go flat and titrate it

 

[Brew Cat]

Hmmm the cranberry/apple cider TA was 1.0%
It's tart but not overly
So maybe I want something higher than what I have now
I'll wait until all my varieties are crushed and blended then add acid blend or cranberry juice
By the way I just ordered Drew Beechems cider book

 

[Bigbre04]

you could always a adjust the acidity via phos? or are you going for flavor? citric acid is an easy answer. or just lemon/lime juice or powder! i have heard really good things about those powdered lemon and lime packets.

i bet voss would make a very good cider.

 

[Brew Cat]

Well I have a couple days before I decide on yeast before I pitch so will research
As far as the acid the cranberry flavor goes well with apple but would like to pull it back
Not sure how much I did last time

 

[Brew Cat]

https://expertbrewing.com/cider-yeast-guide/
Now here is a nice article
I've used many of the yeast he mentions
I was planning on doing 6 gallons with 71B but may also do a gallon natural

 

[Brew Cat]

6 gallons hard cider in fermenter with Camden for 12 hrs then 12 hrs pectin enzyme after which I'll pitch 71B
After blending it's 3.8 ph and .9% TA
Also 2 gallons sweet cider for wifey

 

[Brew Cat]

according to this chart it needs no acid adjustment
May still need to add tannins but maybe oak it
We'll see

 

[Brew Cat]

I ended up pitching the 71B between 65° and 68°
The aroma when I open the fermentation fridge is awesome
Very appley
I hope all the aroma doesn't all blow off
I added half the nutrients at pitch and will add the rest as it slows down
That's what AI recommends and also keep the fermentation slow for the higher TA juice