This thread has gone dormant since the last cider season but I can't resist. I grew up in a house that actually had an old cider mill on the property. My Dad (born 1908) could remember when it was an active source of income for the family. At the end of every season, they'd take one barrel of hard cider and leave it out for the winter. Once it had frozen up.....all that would freeze....they'd pop out the bung hole and drain out what didn't freeze. Apple Jack kept them warmer through Feb. and March.
I make beer rather than cider (most of the time), but I’ve had some success pressure fermenting with kveik yeast next to the woodstove through the winter. I use a corny w a spunding valve. I bet it would work out nicely w some cider. Kveik at higher fermentation temperatures (~105f), throws some orange esters. I throw a split off toasted white oak in my beer and I’d imagine it would over power cider very easily flavor wise. But maybe a tiny piece nice and charred up?
Pretty cool seeing y'all making your own. I never have but do enjoy an occasional bottle. There is a fantastic maker very close to me. Check 'em out and try a bottle if you ever get the chance. My fav is the Barrel Aged. Home — Big Hill Ciderworks
we have a place up the road from me.that makes cider you dont want to much of it. because your on your back i grew up on it,when i was 2 years old dad took me up the pub gave me some, took me home went to bed.mum said i sleeped all night and all day.good old dad.
i was in Gloucestershire a few years ago witnessing an engine test at the small airport there. After the test, we went down the parking lot to a pub on premises. It’s there I had my first glass of Scrumpy. 1/3 through it and I would’ve had to call cab if someone else wasn’t driving. And I was told that was the lite stuff.
Ugh. Neighbor has pears growing but trees grow under the shade of a row of cedar Cypress crosses. One night it rained about a week ago out of the blue, not much but definitely need some rain for this state and all others in the area.
The alcohol % can be big ranges in cider that's for sure. Usually depends on how much sugar was in it during yeast growth. My lady she bought two cans if cider she normally doesn't get it much but she's indeed a lightweight. One 5.5 % can:whew. The next one was 9.5% and same company. It was a cider that had black currant in it, she's absolutely in love with that stuff.
I’ve got 15+ trees with a pretty heavy crop of wild apples, like in my pic, above. Some are starting to drop. I assume it is best to leave them on as long as possible before picking for cider? These are in a cattle pasture so I won’t be doing drops.
Happening at a friend’s place. I am apples and labor, he is equipment and expertise. 3.22 pH, 11 brix, expecting dry, 5% alcohol. This batch is 22 gallons.
Yum! I am working on a cyser (apple mead) I made last year. It is a little stronger, about 9%, and amazingly good.
