Cider Pressing Tech Meeting

johnnyik · Post by **johnnyik** » Thu Sep 29, 2011 7:45 pm

Lee, do you have any apples left to press? I wasn't able to get there on Tuesday but would love some cider. I have most of this weekend free if you need to get rid of some more apples. Send me a PM or call me: 319-899-4253.

carrisr · Post by **carrisr** » Fri Sep 30, 2011 7:34 am

I have a question for those who have made cider before: do you use pectic enzymes to help it clear? Some of the reading I've done mention using it either before or during the fermentation. Rick's ciders are so nice and clear so I was wondering.

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DrPaulsen · Post by **DrPaulsen** » Fri Sep 30, 2011 7:47 am

I used pectic enzyme last year after primary fermentation was pretty much complete. It turned my previously hazy cider sparkling and clear overnight.

tony b · Post by **tony b** » Fri Sep 30, 2011 9:10 am

Where's a good source for the pectin enzymes?

How much do you need to add per gallon of cider?

BrewHound · Post by **BrewHound** » Fri Sep 30, 2011 9:19 am

tony b wrote:Where's a good source for the pectin enzymes?

How much do you need to add per gallon of cider?

They have it at norther brewer in the wine making section, since it is used for wines. I would assume you would just follow the directions on the bottle.

Matt F · Post by **Matt F** » Fri Sep 30, 2011 9:37 am

I made a cider once a year or so ago and 5 gallons of it are still sitting in secondary. I plan to bottle it soon as it still tasted pretty good. What do you folks recommend, carbonated or still? If carbonated do you have any recommendations on how I should proceed with the aged cider? I was thinking a repitch of yeast but there isn't much sugar left as it is very dry.

DrPaulsen · Post by **DrPaulsen** » Fri Sep 30, 2011 9:44 am

tony b wrote:Where's a good source for the pectin enzymes?

How much do you need to add per gallon of cider?

I bought some from the Blairs Ferry Hy-Vee liquor store.

DrPaulsen · Post by **DrPaulsen** » Sat Oct 01, 2011 8:27 am

To the few of you that had asked about picking/pressing some of the remaining apples, you can feel free to come by today at 1 pm. Sorry for the late notice and for cluttering the message board with this note. I've tried sending everyone individual PMs, but the messages have been frozen in the Outbox. Give me a call (319.431.4658) if 1 pm doesn't work. I'm sure we'll be picking/pressing until 5 or 6.

johnnyik · Post by **johnnyik** » Sun Oct 02, 2011 7:05 pm

I've used pectic enzyme before and it works fine. I am choosing not to use it with this batch, however. Matt, I would keg the cider, back sweeten with apple juice or pasturized cider and maybe a little sugar to taste, then make a medium carbonation cider. A little bubbly will bring out the flavors. Thanks, Lee, for the cider making experience. My mix (golden delicious, jonadell, gala, liberty) came in at OG1.046. After my addition of 1 lb dark brown sugar it began at 1.050.

Steven P · Post by **Steven P** » Mon Oct 03, 2011 12:26 pm

Slow fermenting on mine. 1 week later and only down 14 SG points. 1.054 to 1.040. I guess this is going to take some time.

Matt F · Post by **Matt F** » Mon Oct 03, 2011 12:32 pm

johnnyik wrote:Matt, I would keg the cider, back sweeten with apple juice or pasturized cider and maybe a little sugar to taste, then make a medium carbonation cider. A little bubbly will bring out the flavors.

Thanks John, sounds like a good plan. I kegged the other one straight up last time and it was really dry with little apple flavor remaining. I think I will try to back sweeten this one a bit.

tompb · Post by **tompb** » Fri Oct 14, 2011 9:48 pm

My ciders appear to be done. I split mine into 3 batches and pitched WLP775 Dry Engish, Red Star Priemer Cuvee, and Red Star Cotes de Blanc. Using BeerSmiith to correct the refractometer the WLP finished at .993, both Red Stars finished at .999. The must started at 1.044.

Is my next step to just keg and age for a while? I saved 3 quarts to back sweeten with. Do I wait till it ages before I add some? Will I have to do anything before I add it?

On a side note my mead is done too. It's a straight wildflower honey from Noble Bee with Wyeast Sweet Mead. It started at 1.100 and finished at .984.

brownbeard · Post by **brownbeard** » Sat Oct 15, 2011 11:55 am

Has anyone tasted theirs? Mine is done fermenting, finished at .995. But it still has a bit of risidual sweetness to it. I am going to put it in a keg to age. I'm looking forward to drinking it in the spring.

tompb · Post by **tompb** » Sat Oct 15, 2011 5:45 pm

Mine was very tart. The one on Cuvee had a bit of sulphur, more in the nose then in the taste. I'm hoping it will off gas in the keg. I'll have to flush the co2 once in a while.

davidw · Post by **davidw** » Mon Oct 17, 2011 6:55 am

Mine stopped showing activity in the airlock 5-6 days after pitching. I have not opened the fermenter yet to check the gravity and am still thinking about starting to feed it honey and make a cyser. Decisions, decisions . . .