CIDERTIME 2008

Dutch · Post by **Dutch** » Thu Sep 04, 2008 8:55 pm

Well, the press is now ready [with a repaired cast bearing]. Thanks to Don we now have the monster motorized. Speed appears close to perfect.
I have located a couple of sources for apples. One I will visit tomorrow - and is free. Two trees one Red Delicious and one Golden Delicious. Not sure how many apples are available.
Also spoke to Connie Engelbrecht on Christ road. She said they have a BUNCH we could have next weekend at 8$/Bushel - WE PICK. A good mix of Gala and others.
Although this may be a little bit short notice, I would like to press next Saturday 9/13 as the following weekend I will be away and the next is BrewHaHa. It would be a great chance to check out the monster press to she just what she can do. Let me know if you are interested.
John Dipple also has a source for apples as well.
By the way 1 Bushel of apples should yield approximately 3+ gallons of cider. Raw Cider can also be frozen.
We could get what apples we need that morning.
I am at 2632 Wheaton Dr in Evansville. About 1 mile north of the Evansville airport on RT 57 and south of Kansas. Turn West on Beaumont and stay right until you reach Wheaton then turn right 2632 on left hand side.
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Chris Alvey · Post by **Chris Alvey** » Fri Sep 05, 2008 5:54 am

Count me in.

Are we meeting initially at your house? About what time? (the early bird gets the apple without the worm )

JohnD · Post by **JohnD** » Fri Sep 05, 2008 6:34 am

I'm in. I will bring some apples

Dutch · Post by **Dutch** » Fri Sep 05, 2008 12:41 pm

I had thought we could meet at my place and determine how many additional apples we would need. Let's see......9AM?
I also wanted to get yeast. Based upon some discussions with John D. and a lot of research it appears that the yeast I need is White Labs 720 [a sweet mead/cider yeast] lower attenuation. It leaves a bit of residual sugar. I am looking to make a sweeter cider like WOODCHUCK Amber. I am going to order some, probably from Listerman. Let me know if anyone needs some! I can also buy the campdon tablets and pectic enzyme etc if needed. I will buy bleach and misc junk we will need. I have some old feed sacks whihc I can launder and use for the pressing liners. If anyone can use the pulp for compost it would be great as well.
Depending on how many people sign up we could have a bunch!
Figure about 2 bushels for every 5 gallon batch!

Chris Alvey · Post by **Chris Alvey** » Fri Sep 05, 2008 2:11 pm

I haven't made cider, so I listened to the BrewingNetwork show where the guy from Two River's Cider came in. Here's what I got out of it:

* Use champagne yeast and ferment to dryness.
* Use Pectic Enzyme to aid in clarity.
* After fermentation is complete, you can add back some apple juice (concentrate) and/or maybe some fruit juice followed by Potassium Sorbate to fix the level of sweetness.
* Ideal fermentation temp: 72 degrees.
* Starting must should be at least 1.055.
* Takes a couple of weeks then it will fall clear over time.
* A little acid blend might help if it's a bit flabby.

For those of you who have made cider, does all this advice seem sound ?

If you would order me a couple of packets of Champagne yeast I would appreciate it. I just ordered Pectic Enzyme and Campden, so don't worry about those - I will bring that. I also have 2 kinds of yeast nutrient (three if you count the one for beer.)

jefrey3 · Post by **jefrey3** » Fri Sep 05, 2008 10:43 pm

I've made hard cider 3 times. 1st time I used champaign yeast. Result was almost rubbing alcohol. After 4 years aging it was like very dry champaign. 2nd time, I used a beer yeast because I didn't want it to be so dry. I don't remember what yeast strain, but it was still not to my liking. 3rd time I used White Labs English Cider Yeast. It was what I had been looking for. Very much like Strongbow cider. RiRa has Strongbow on tap.

I think I will be able to be there next Saturday.

Chris Norrick · Post by **Chris Norrick** » Sat Sep 06, 2008 5:50 pm

can't wait! See you there.

Chris Norrick · Post by **Chris Norrick** » Mon Sep 08, 2008 4:18 pm

They are out of stock of the English Cider Yeast at Co-Op and I missed getting an order in today, but they are going to try and add it in tomorrow morning. I told them to get a few vials as the club was pressing apples this weekend.

Jack Handy · Post by **Jack Handy** » Mon Sep 08, 2008 7:05 pm

I have 2 tubes of Cider yeast in my fridge that I purchased this spring. They are past the date but have been kept refridgerated if your interested in them.

Ok just re-read and they are ordering some for you..sorry.

jefrey3 · Post by **jefrey3** » Mon Sep 08, 2008 7:13 pm

I ordered some cider yeast from Northern Brewer, but they sent me an email that they were out of stock. I have now ordered 3 from Midwest. It is supposed to be here Thursday or Friday. 1 is for me, 1 is for Corey & 1 is available.

sirgiovanni · Post by **sirgiovanni** » Tue Sep 09, 2008 7:15 am

I'm just a berry guy when it comes to mead but I came across this in my medieval group. Thought you might be interested since you have a great piece of equipment for playing around with different things.

http://homepage.ntlworld.com/scrumpy/cider/perry.htm

Chris Norrick · Post by **Chris Norrick** » Tue Sep 09, 2008 12:02 pm

I'll take that extra one off your hands Jack. I just called Co-op to see if they were able to add to their order and they don't know what I'm talking about...

Dutch · Post by **Dutch** » Tue Sep 09, 2008 12:28 pm

I will have one Wyeast 4184 Sweet Mead, one White labs WLP720 Sweet Mead, 4 Lalvin 71B-1122 Cider [dry] and 2 Lalvin EC1118-Y Cider/Wine [dry].
Right now I only have plans for the White Labs. Can someone help me with a starter?

Dutch · Post by **Dutch** » Tue Sep 09, 2008 10:36 pm

Today I picked about 4-5 Bushels of red delicious from a friend's tree. They are small but should do nicely. Also, about one-half bushel of golden delicious. I have been called to baton Rouge for a couple of days and should be back Friday afternoon. We should be on schedule for Sat AM at Engelbrecht around 10 after meeting at my place around 9. Press tray liner and bag liners on hand as well as bleach. Any garden tubs or beer tubs might help as we need to wash/sanitize apples. Remember to bring some 1 gal milk jugs as we may have extra cider to freeze [or drink]!

Chris Alvey · Post by **Chris Alvey** » Wed Sep 10, 2008 9:08 am

What help do you need with the starter ?