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Hi there, Another story of rhino fart. I have a cider, pressed one year ago, naturally fermented slow, racked a few time to take the lees away (fine and gross). When ready to bottle, I noticed a clear sulfur smell. I made some research and it would be a result of "reduction". This is quite...

Hi there, This year I have the opportunity to harvest apple on old high apple tree. The plan is to shake each tree, pick the apple on the ground, put the into a wood box (we say palox in French but I don't know the work in English) and store them for as long as we can, at least a week, before...

Hello there, In my to do list for this year, I would like to make a keeved semi-dry cider. Most of the keeved cider are wild fermented because it is part a the process to let de yeast slowly start to makes CO2 and lift up the chapeau brun. I know that some use commercial yeast with keeved cider...

Hi guys, I think one of my cider is turning into vinegar. The taste and acid titration is growing up since a few weeks. The blend was quite low at the beginning and titration give me a 4g/l. Now it's around 5-6 and I can really taste it. Is there anything I can do to stop it? Sulfite should...

Hi folks, Do you guys already try to look at the acidity into cider before and after fermentation buy taking measurements ? How is it moving ?

Hi there, I decided to design and make my owm cider press and I target to do Something like that : For the parts that will be in contact with the apple and the juice, I would like to use only material that can be sully cleaned and sanitised. That mean only inox and plastic. I found anything I...

Hi, In the Jolicoeur's book, he talk about the period of time cider makers let the apple resting in a cool place between Harvest and pressing. There is a lot of purpose work of pectin, water evaporation,... so I really think it Worth the wait but he is not really clear about the condition of...

During my Journey of cidermaker padawan, I face a lot of questions and when I think I finally get answered, my experiments bring me more doubt. I was already convinced that a cider needs time after fermentation to become good and have all the apple flavour and complexity. Yet, one some wild...

Hi there, Do you guy know some kind of bible, book, internet site or any other source where I can find a list of apple varieties with specifications like acidity, tanin, juice density,... I already found some in books I have but it is obviously not complete. I have a list of apple I can get at...

Hi all, Since a couple of months, I'm reading (and listening) a lot about all the technical aspect in cider and there is a point where two radical point of view seems to coexist about fermentation. The old school way Official method in Normandy and basically the way everybody is doing with...

Hello there, I have an opportunity to get some fresh pressed apple juice from a orchard this next winter. So I'm making all my plan to be ready when the time will come. Most part of the question I'm still asking myself are about sulphite and I would like to opinions on some specific point...