Recent content by Shimmy1

I'm not sure about that. This juice we used specifically says on the jug "not from concentrate". It's pretty good stuff.

We had a terrible apple crop this year, we only managed to press about 120 gallons of fresh cider, and the kids have drank over 30 of it. We currently have 80 gallons in secondary, so we are looking to supplement, lol. Picked up 12 gallons of Kirkland's 100% juice, thawed and pressed 40 lbs of...

It's not going to change the aging time at all, but I foresee you possibly getting some excellent cider that might open your eyes wide.....

We have found that using S04 will get us fully clear, very manageable cider in 3-4 months, Notty takes 5-6. This is using mostly Haraldson and Harald Red apples, which is about all we have locally.

We just kegged our wild ferments from 2019, and they were finally drinkable. 15 months.

One thing you will have to accept if you want to succeed at cidermaking is the need for PATIENCE. It will clear, and in my experience, you don't want to be drinking it before it does. Oh sure, you *can drink it just fine, but why?? Young cider is usually very yeasty, and dirty tasting. If...

We have done quite a few batches of wild, and have not been overly satisfied. We just finished kegging all of our wild from October 2019, and it was finally useable after 15 months. We ended up with a black currant and two apple versions. Wild ferments are an acquired taste for sure, and have...

If you want to go to jail......

Explain please?

We only ferment fresh-pressed juice. We have a Lancman VSP170 so pressing is not an issue. We have fermented at temps anywhere from 50°F to 70°F, and obviously the lower temp was a little better, but not much. I also agree that you want to be doing something with the 47 as soon as practical...

We have tried many yeasts over the last 3 years, and have settled on S-04 and Notty. D47 is a terrible PITA to finish. There is a very strong taste that doesn't seem to go away for at least 18 months, and when it does it is still very rough with a woody taste. You need to try Notty. It will...

RPh, we salvaged a couple of carboys of cider that had developed pellicles. We had 5 total that time got away from us, 2 tasted perfectly fine, and two had a slightly mushroom-y taste. Those we dumped, the ones that tasted fine we still have. Opinion?

Hey guys. So, I never came back with an update, but everything worked out great. Moved carboys over to the warm side, and within a week they were done. We have one jug left, we're saving it for a special occasion. Thanks for the tips.

Used an 11 g pack per carboy.

I didn't taste it, but the other guy described it as "dead, old mucus".