Homemade Cider

Re: Homemade Cider

PostBy: coalslick On: Mon Nov 11, 2013 4:56 pm

Hi,Ive been doing cider for over 30yrs. and the only thing I add is 15lbs. of light brown sugar after the first fermentation is done this give me about 9-11% al.level with a amber color.After I add this and stir well I put my vapor lock on and when it gets to about 1 bubble evry 15 sec.I taste it to see if its to my liking,if not I let it go a few more days,then bung it up and let it sit.I do a 50 gal.wiskey barrel each year and the most Ive done is 200 gal.one year many moons ago.I froze one and never will do that again,to me that is a waste to only get 1 gal.out of 50gal. Dont get me wrong,it was good but I rather drink cider ice fishing,swimming,camping and anything else to use up 50 gal. MORE FUN!!!!!!!!!!!
coalslick
 
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Re: Homemade Cider

PostBy: nuthcuntrynut On: Mon Nov 11, 2013 5:04 pm

i have got to try that, plenty of orchards up here and windfalls are cheap
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Re: Homemade Cider

PostBy: coalslick On: Mon Nov 11, 2013 5:33 pm

Nothing wrong with apples on the ground, by the way I for got to mentioned I also add 2 bushels of pears when I can get them,I never buy them though.I never add yeast apples have their own,you just have to wait a little longer but its ORGANTIC what ever the hell that means!!!!!!!!!!
coalslick
 
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Re: Homemade Cider

PostBy: rberq On: Mon Nov 11, 2013 5:34 pm

NoSmoke wrote:... the boys plowed up the Hops based on the Christian Ethics that the Hops on the farm was contributing to the alcoholism of the community ... In any case, in 1838 we started growing potatoes...

:lol: Good thinking. With hops you can make beer. With potatoes you can make vodka. Much less alcoholism.
Here's the type of cider press our neighbor had when I was a kid. We would take the apples from our old tree, worms and all, and into the press they would go.
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Re: Homemade Cider

PostBy: JRDepew On: Tue Nov 12, 2013 3:56 pm

Awesome looking press!!!

Good posts guys keep them coming...

The original owner of the cider press I posted used to have 2 large oak barrels in the basement that he would let sit and age for as long as it lasted...was supposed to be pretty good stuff :P

Joe
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Re: Homemade Cider

PostBy: Ed.A On: Tue Nov 12, 2013 9:52 pm

rberq wrote:
NoSmoke wrote:... the boys plowed up the Hops based on the Christian Ethics that the Hops on the farm was contributing to the alcoholism of the community ... In any case, in 1838 we started growing potatoes...

:lol: Good thinking. With hops you can make beer. With potatoes you can make vodka. Much less alcoholism.
Here's the type of cider press our neighbor had when I was a kid. We would take the apples from our old tree, worms and all, and into the press they would go.



Wait..What?? Hops don't make beer.

Seriously, the act of fermenting anything to convert to alcohol has been around since the Egyptians. "Mead" is honey fermented into wine, been around for centuries.

You need fermentable sugars to create alcohol, in beer it's Malt, In vodka it's Potatoes, Japan it's rice..
Ed.A
 
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Re: Homemade Cider

PostBy: nuthcuntrynut On: Tue Nov 12, 2013 11:10 pm

i do love hops, they are the flavor as much.asthe barley. they act add a preservative, they act as a anesthetic, they flavor tooo.
nuthcuntrynut
 
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Re: Homemade Cider

PostBy: KLook On: Tue Nov 12, 2013 11:24 pm

I am actually part owner in a cider press in Maine. We bought an old worn out one from an old farmer and had a local timber framer rebuild it. He did such a good job we told him to keep it and we just went and got it when we needed it. Nice to live in that kind of small community. We have made beer and wine and cider for at least 30 years. I don't now as I have moved but I hope to get back to it at some point. Just a fun thing to do I guess. And sometimes the results are exceptional.

Kevin
KLook
 
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Re: Homemade Cider

PostBy: offcoursey On: Sat Nov 16, 2013 7:45 am

I made a batch of hard cider last year and still have some. I think it turned out more like an apple wine and I did not care for it. It is much better now that it has aged for a year. I brought my cidar to a boil to kill off the wild yeasts, added any spices I wanted and a whirlfloc tablet or irish moss to make the cidar clear. The cidar is very clear. I've been home brewing for about two years now and I think will stick to the beer. I have made some grape juice wine for the wife just to mess around and she seemed to like it.
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Re: Homemade Cider

PostBy: CapeCoaler On: Mon Nov 18, 2013 8:17 am

Worked on a farm while in college in NH...
We made cider in a big press...
The hydraulic cylinder pressed up like an old auto lift...
So the cider stayed clean...
drops were the only thing that went in the cider...
and any apples that did not sell because of the looks...
The farmer said the bruises and worms made the taste...
and a variety of apples...
Had a large cold storage barn...
and we would barrel up a bunch for parties later...
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Re: Homemade Cider

PostBy: mmcoal On: Mon Nov 18, 2013 9:30 am

Funny this thread popped back up. I just started two gallons of cider yesterday and they are bubbling away near the stove. They are probably around 80 degrees where they are situated and seem to like the warmth as the air lock releases about every 3-4 seconds right now. This year I am trying honey in my brew. How much per gallon for fresh cider are some of you paying?
mmcoal
 
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Re: Homemade Cider

PostBy: Ed.A On: Fri Nov 22, 2013 8:14 am

mmcoal wrote:Funny this thread popped back up. I just started two gallons of cider yesterday and they are bubbling away near the stove. They are probably around 80 degrees where they are situated and seem to like the warmth as the air lock releases about every 3-4 seconds right now. This year I am trying honey in my brew. How much per gallon for fresh cider are some of you paying?


I've never made Cider before, and I know Champagne Yeast will handle elevated fermentation temps but 80* deg's is really high.
It would seem that mid to lower 70's (again I've not made cider) would yield a cleaner end result without the fear of making fusal alcohol and off flavors.

Then again I ferment my Pales, IPA's and such at 62* -64* deg's* f in my fermentation refrigerator. I'm a big fan of yeast and how it reacts to different conditions and the end results...that is the only reason I even ask about this.

Perhaps some of the other Cider making Veterans could chime in on their process in fermenting and whether or not elevated fermenting temps vs. lower yielded any difference.
Ed.A
 
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Re: Homemade Cider

PostBy: mmcoal On: Fri Nov 22, 2013 2:52 pm

I'm sure it probably wasn't good, but I only warmed them up to 80 initially because the cider was still cold. After a couple of hours I did move them to the corner where they stayed about 68-70 for about a week now. If this batch doesn't come out good I will probably move the jugs to the wash room next time I make some cider which should keep them about 60-65.
mmcoal
 
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