Recent content by CanFarmer

I've never tried pasteurizing. I assume any 'aging' will stop at pasteurization time as well. Any time I've used the Lalvin, it's at least 3-4 months before the cider is remotely drinkable. After a year it's REALLY GOOD. It will ferment out every last sugar molecule so yes very dry...

If it's too tart, forget about it a year and then you might have a really nice dry cider. I've used the Lalvin EC1118 yeast a few times - and it always ferments out super dry. It takes a long time to age. After maybe 9 months or so (bottle carbed) you get a champagnelike cider that I really...

Ah, I see. I'll back it off and give it a try. Went to the brewer supply to buy more bottles, came home with a keg instead... this is my first attempt at it!

Thanks Pickled. Overcarbed? There seems to be hardly any carbonation at all....

Started a batch of cider beginning of October (Nottingham, no additional sugar). Due to some travelling etc didn't get back to it til Nov 12th. At that time I transferred it to my new keg! Put it in the fridge under 12lbs pressure at that time. So testing today, it dispenses with a lot of...

Interesting! I see Goodlands are on the list. They are the omnipresent Winnipeg apple. Tasty and prolific. We have a freezer full right now, all sliced for apple pie. I picked up a keg kit and it's full of cider, aging right now. I think I will go test some.

Johnboy is the nearby operation. Way cheaper to buy fresh cider when it's available rather than pay them to squeeze mine. I am near the Vermilion colony but they are more into manufacturing. I have 5 gallons of Kreuger's fresh cider from Costco - best before Dec 6th so I better toss some yeast...

I'm in La Salle so not far from you! I've only done ciders with store bought juice, but I try to use a variety. I've looked into pressing apples but there is only one place nearby that does it, and it's pretty pricey. I should keep better track of what I make. We have one bottle left of a...

Lalvin EC1118 is cheap, readily available, foolproof, and will ferment out very dry.

Just happened that I made two batches at once and still have some left a year old. It's just starting to get great...

I'd sure like to have a taste of that stuff when it's done. My recipe is a lot simpler and still makes tasty cider - yours oughta be interesting! 5 gal apple juice 2 lbs dextrose 1 packet EC1118 champagne yeast Dump it all together in sterilized carboy with airlock (no heating, mixing...

My last two batches (ale yeast with nutrient) have taken 9-10 days before fermentation is pretty much done. At that point there's still a lot of yeast in suspension. You can taste it but it won't please you much.

Good advice, thanks. Is a grain bag something available from homebrew supplier? (edit: a bit of Googling told me: yes!)

I wish I could easily juice. The food processor just chops it up finely, it doesn't separate the juice. That's why I'm hoping I can just leave the pulp in the fermenter along with the juice. I probably have 15 lbs of apples. What does the freeze/thaw do? Just allow more of the juice to be...

Hi all - I have about 5 gallon buckets of apples (tart, juicy) from my little tree. Just getting ready to put on another 5 gal of cider. My recipe is: 3 Gal Sunrype pure apple juice. About 3 cans apple juice concentrate. Top up to 5 gal with filtered water. About 2lbs sugar. Lalvin...