CIDERTIME 2008

jefrey3 · Post by **jefrey3** » Wed Sep 10, 2008 5:03 pm

I am still planning to be there, but my brother-in-law's foster dad died this week. Arrangements aren't final, but I may need to go a funeral on Saturday.

Jack Handy · Post by **Jack Handy** » Wed Sep 10, 2008 5:33 pm

Sent you a PM Chris

jefrey3 · Post by **jefrey3** » Thu Sep 11, 2008 7:02 pm

It looks like I will be able to come, Saturday.

The yeast I ordered arrived today, but they sent 2 ciders & 1 champaign. They are sending another cider, but I doubt it will be here by Saturday.

Chris Norrick · Post by **Chris Norrick** » Fri Sep 12, 2008 1:31 pm

Co-op just called and they do have my yeast. But I think they only ordered 1 .

Chris Alvey · Post by **Chris Alvey** » Sat Sep 13, 2008 7:20 am

Speaking of yeast, Chris, I will be bringing you a big flask of Saison yeast.

Chris Norrick · Post by **Chris Norrick** » Sun Sep 14, 2008 9:35 am

I see I forgot the yeast...

Anyway. What was the final volume on the cider? 60 gallons? I'm working on a little video now. I'll post up some pics soon.

Dutch · Post by **Dutch** » Sun Sep 14, 2008 9:51 am

OOOOOOOPS Yup you are right Chris - Yeast in still in my fridge - just let me know what you want me to do with it - is the meeting Wednesday PM too late for you? Just let me know.
Gallons of cider - not really sure; somewhere in the 60 range I believe.

Chris Norrick · Post by **Chris Norrick** » Sun Sep 14, 2008 12:49 pm

Video (click on high-quality): http://www.youtube.com/watch?v=pB79iHm3DAM&fmt=18

Photos: http://flickr.com/photos/cnorrick/sets/ ... 288117623/

Chris Norrick · Post by **Chris Norrick** » Sun Sep 14, 2008 2:49 pm

I must have some sort of cider curse. I accidentally added potassium sorbate instead of potassium sulfite to my cider last night. Well, it was around midnight so that might explain it. I didn't add much, maybe 1/2 teaspoon, so hopefully my huge yeast starter will overpower it. Last year I added way to much potassium sulfite and killed off my "good" yeast.

My juice is reading close to 11 brix (about 1.045 sg). I think I might add a pound of sugar or honey to it. I just added the correct potassium sulfite (1/4 teaspoon) so I have another 24 hours to wait to decide.

Dutch · Post by **Dutch** » Mon Sep 15, 2008 7:04 am

Well the garage is almost back to normal having hosed out the place yesterday. I have a bunch of items left over including Chris' flask of yeast, on right hand glove [John D.- Yes, I found it], a number of tubs, one mesh bag, a bunch of plastic 1-gallon jugs and three apples in various hidden places. Chris, a great job on youtube! I do still have some wine/cider yeast available LALVIN 71B1122 and EC1118. I will roaming around a bit today so maybe I can get out near you Chris with your yeast so give a holler. Sorry, my starter didn't make it.

Don · Post by **Don** » Mon Sep 15, 2008 3:23 pm

Loved the video.. Sorry I had to work saturday and miss out of the fun
Don

john mills · Post by **john mills** » Mon Sep 15, 2008 4:25 pm

Dutch,
Thanks for the hospitality. Lunch was excellent, and I learned the ol'time cider makin' process.

I was thinking of splitting up my cider into single gallons and doing some experimenting.
1. Using plain old Fleishmans yeast.
2. Following Joe's achient recipe but omitting the orange.
3. Using Safeale US-05.
4. Using Safeale T-58- I think the clove-bananna character will fit well with the apples.
5. I'm thinking of possibly making this one with honey or brown sugar and one of the beer yeasts of #3 or #4 to really push the yeast to it's maximum attenuiation.

Dwayne_Delaney · Post by **Dwayne_Delaney** » Mon Sep 15, 2008 8:23 pm

Good job on the video, Chris. I'll have to be quicker dodging your lens next time.

Chris Alvey · Post by **Chris Alvey** » Tue Sep 16, 2008 11:53 am

Chris, has your cider started yet? I'm extremely curious if this is going to start.

I was right on track and had mine loaded in the temp-controlled chest freezer and it looked great - then the power went off. I used some ice in the freezer, but that cider has been at every temperature between 61 and 77 in the past few days.

Thanks again Dutch for all your hospitality ... it was a really fun day.

Chris Norrick · Post by **Chris Norrick** » Tue Sep 16, 2008 2:50 pm

I'm going to pitch after work today. I gave it just a little extra time for the sulfur to dissipate. I'm going to give it a good shot of oxygen and some sugar and cross my fingers that the sorbate won't stop all the fermentation. The English Cider Yeast flocculated really well in my starter. As soon as I turned off the stir plate all of it fell to the bottom. It was like instantly clear. Very weird.