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Posted: Sun Sep 16, 2012 9:54 am
by tony b
I got 6 1/2 gals, with probably another gallon for the community bucket, as I had more crush than I needed (just like last year, you'd think I'd have learned better!).
Posted: Sun Sep 16, 2012 10:00 am
by tony b
Looked for photos and it couldn't find a page named CR Beernuts. I even tried CR Beer Nuts and nothing????
Apple Picking & Cider Pressing
Posted: Sun Sep 16, 2012 10:03 am
by mjensen52402
Try this link. I am learning I cannot run the universe from my phone.
http://crbeernuts.shutterfly.com/
On Sun, Sep 16, 2012 at 11:00 AM, tony b <
brew-members@crbeernuts.org (
brew-members@crbeernuts.org)> wrote:
Looked for photos and it couldn't find a page named CR Beernuts. I even tried CR Beer Nuts and nothing????
A Mighty Wind's A Brewing
Beer is proof that God loves us and wants us to be happy! Ben Franklin
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Posted: Sun Sep 16, 2012 10:17 am
by tony b
Link works, but what a giant pain in the ass! First you have to sign up for shutterfly, then you need to ask the "owner" to let you join the page, all so you can look at club pix? Just upload them to this website next time! I bet you can even do it from your phone!
Posted: Sun Sep 16, 2012 12:03 pm
by Bear
i picked four 5gal buckets worth and got about just shy of 6.75gal. i'm trying a different method with mine. i put 2gal on to boil and reduced it by half, then added it to the remaining 4. ( i drank the other 3qts 8-D ) i'm gonna add 2lbs dark brown sugar and keep an eye on it so i can cut the ferment about 1.010.
thanks again for letting us at your apples lee!!
Posted: Sun Sep 16, 2012 1:40 pm
by DrPaulsen
I think I wound up with 11 gallons (5 were from the "community bucket").
Thanks for all the hard work you guys put in yesterday. I'm really impressed with the number of apples you picked off the trees this year.
Was there anyone who picked apples, but didn't get a chance to crush & press? If so, please IM me and we'll work something out.
There were a few buckets, a dog dish, and a growler left behind. If they belong to you & you want them back, send me an IM.
Posted: Sun Sep 16, 2012 1:46 pm
by tompb
Thanks for having us out again Lee. I ended up with 16+ gallons. I could have done another 5.
Posted: Sun Sep 16, 2012 2:49 pm
by Bear
i had 2 theisen's buckets that were MIA when i left. i figured someone else needed them worse than i did. i'm not super concerned about them though.
Posted: Mon Sep 17, 2012 8:24 am
by quinton
Thanks for having us Lee. I am excited to have some hard cider on tap.
Apple Picking & Cider Pressing
Posted: Mon Sep 17, 2012 8:36 am
by carrisr
Yes, thanks so much to the Paulsen's for having us out and sharing your apples. I ended up taking 2.5 gallons of my excess juice and trying an experiment with it. I added some D-90 candi syrup and pitched a Trappist yeast. If it turns out too weird it's no big loss.
On that note, did anyone add sugars to boost the gravity? My juice came in around 1.043, which I felt was a little too low. For my main batch I added a pound of corn sugar to bring it up to around 1.050. I pitched S-04 as the yeast for my main batch. I did some reading at homebrewtalk.com and a guy there said he gets nice results from it. We'll see.
On 09/17/12 09:24, quinton wrote:
Thanks for having us Lee. I am excited to have some hard cider on tap.
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Posted: Mon Sep 17, 2012 8:41 am
by Steven P
My haul was unusually sweet this year. 1.056 so I didn't add any add'l sugar. I had some sucanat ready to go to boost the grav if it was too low.
I pitched with 1 pack rehydrated Lalvin 1116 wine yeast, nutrient and booster and it's going strong. Added Pectinase prior to the pitch.
Mine's not throwing sulfur like the Cote des Blancs did last year. I don't know if that's good or bad?
Apple Picking & Cider Pressing
Posted: Mon Sep 17, 2012 8:41 am
by mjensen52402
I added light brown sugar to get to 1060. Two different wine yeasts Cuvee Rene, Cote de Blanc. On Sep 17, 2012 9:37 AM, "carrisr" <
brew-members@crbeernuts.org (
brew-members@crbeernuts.org)> wrote:
Yes, thanks so much to the Paulsen's for having us out and sharing your apples. I ended up taking 2.5 gallons of my excess juice and trying an experiment with it. I added some D-90 candi syrup and pitched a Trappist yeast. If it turns out too weird it's no big loss.
On that note, did anyone add sugars to boost the gravity? My juice came in around 1.043, which I felt was a little too low. For my main batch I added a pound of corn sugar to bring it up to around 1.050. I pitched S-04 as the yeast for my main batch. I did some reading at
homebrewtalk.com and a guy there said he gets nice results from it. We'll see.
On 09/17/12 09:24, quinton wrote:
: Thanks for having us Lee. I am excited to have some hard cider on tap.
Randy Carris
Cedar Log Brewhouse
CR Beer Nuts Event Coordinator
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Posted: Mon Sep 17, 2012 9:12 am
by quinton
Is Pectic Enzyme necessary if you are going directly from press to carboy? I didn't think Pectin sets unless you heat to 180 degrees.
Either way, I didn't get any in before starting. It'll still drink, I imagine.
Apple Picking & Cider Pressing
Posted: Mon Sep 17, 2012 9:17 am
by carrisr
Two different things: pectin and pectic enzyme. The latter causes pectin to drop out and should reduce haze. I used it in my main batch and did not in my experimental one (which should be darker anyway).
On 09/17/12 10:12, quinton wrote:
Is Pectic Enzyme necessary if you are going directly from press to carboy? I didn't think Pectin sets unless you heat to 180 degrees.
Either way, I didn't get any in before starting. It'll still drink, I imagine.
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Posted: Mon Sep 17, 2012 9:22 am
by Steven P