Posted: Sat Oct 05, 2013 11:05 pm
So what do I do with these 4 gallons of cider from the apples I picked from me tree?
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Posted: Tue Oct 15, 2013 9:01 pm
If you make them into hard cider, please, tell me. I'll PURCHASE some from you. Hard cider is one of my favorites, love woodchucks and angry orchard. Tried Harpoon, only available in the south but its okay. . . .
Posted: Tue Oct 15, 2013 9:27 pm
Boiled 3.5 gallons of it to kill the wild yeast that was in it, added a shitload of sugar, pitched in some wine yeast, and it is currently in the fermenter. Last I saw it this morning it was bubbling away merrily.
Posted: Fri Oct 18, 2013 4:28 pm
Still bubbling 3 days later.... this is going to be interesting.
Posted: Fri Oct 18, 2013 4:52 pm
ill give it a try when its all said and done.. i did try the Gordonopolis home brew, must say i liked it alot.
Edited By Stranger on 1382129603
Edited By Stranger on 1382129603
Posted: Fri Oct 18, 2013 4:53 pm
I should have measured the gravity the first day.... I will have no idea what the official alcohol content is when it's done. I didn't really think it would work.
Posted: Wed Oct 30, 2013 9:36 pm
Still bubbling.
Posted: Thu Jan 16, 2014 2:49 pm
Final thoughts: very dry. All sugar is gone. Almost like vinegar. I should have read some instructions of something.
Posted: Fri Jan 17, 2014 5:05 pm
One of my favorite fermentations was when I threw some yeast into apple juice, and stuck a balloon on top.
I'd let the air out of the balloon on occasion.
After about a month I put the cap on and refrigerated it.
Not only was it carbonated (I didn't think a balloons worth of pressure would carbonate it) but it was delicious.
I tried repeating it on two separate occasions but it was never as good as that initial batch.
With apple cider, I'd make apple pie moonshine.
Since real moonshine is pricey and hard to acquire you can substitute Everclear.
After a few months it'll have a lot of sediment, but mellow out considerably.
There's a recipe here, but I recommend adding some brown sugar to it.
Also, stick with just cider. You don't need no stink'n apple juice.
You do *not* want it to ferment further.
I'd let the air out of the balloon on occasion.
After about a month I put the cap on and refrigerated it.
Not only was it carbonated (I didn't think a balloons worth of pressure would carbonate it) but it was delicious.
I tried repeating it on two separate occasions but it was never as good as that initial batch.
With apple cider, I'd make apple pie moonshine.
Since real moonshine is pricey and hard to acquire you can substitute Everclear.
After a few months it'll have a lot of sediment, but mellow out considerably.
There's a recipe here, but I recommend adding some brown sugar to it.
Also, stick with just cider. You don't need no stink'n apple juice.
You do *not* want it to ferment further.