Mr.roomtemp
New Member
- Joined
- Dec 22, 2019
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Hello everyone, I am new to the group and the world of Cider making, but I am very excited to learn and grow as an amateur maker. Im living in SW Ontario in Essex County, and will be starting work at an orchard this spring so I can learn learn learn. I am currently in secondary racking with my Braeburn/Pink Lady/ Gold Rush/ Dabinett/Kingston Black with EC-1118,
I am shopping around for presses and grinders
questions:
I am seeing a lot of used wine presses for sale. will the old wine stained basket of these presses alter my juice at all?
will I get a bigger juice yield from a smaller press and more iterations (regardless of how time consuming) the biggest pressing I'll do this year is 100 lbs of golden russet, but don't want to get a huge 45L press as I forsee myself doing smaller experimental batches and have access to orchards that press in bigger quantities in the fall
will a masticating juicer like the Omega J8006 reduce tannins, and how ridiculous would it be to juice 100lbs of apples through an Omega juicer
has anyone used an apple corer/peeler to process their apples
will the stem and the core affect my flavour in any way
for my grinder, can a food processor achieve a properly processed apple (I've been told 1/4 inch chunks are ideal)
Im planning on doing 18L of a single variety ( Golden Russet. think I should use champagne yeast or is there another yeast people can recommend for this?)
I have access to more than one variety in the Sweet/Subacid-tart/bitter/aromatic departments, and am doing another blended batch. would you say a Cider that has one variety from each of those types will have a more unified, distinctive taste or should I be adding a little bit of everything. (I know, it comes down to my preference and experimentation)
I think I know the obvious answers to some of these but would really appreciate the reaffirmation from this group!
thanks everyone!
I am shopping around for presses and grinders
questions:
I am seeing a lot of used wine presses for sale. will the old wine stained basket of these presses alter my juice at all?
will I get a bigger juice yield from a smaller press and more iterations (regardless of how time consuming) the biggest pressing I'll do this year is 100 lbs of golden russet, but don't want to get a huge 45L press as I forsee myself doing smaller experimental batches and have access to orchards that press in bigger quantities in the fall
will a masticating juicer like the Omega J8006 reduce tannins, and how ridiculous would it be to juice 100lbs of apples through an Omega juicer
has anyone used an apple corer/peeler to process their apples
will the stem and the core affect my flavour in any way
for my grinder, can a food processor achieve a properly processed apple (I've been told 1/4 inch chunks are ideal)
Im planning on doing 18L of a single variety ( Golden Russet. think I should use champagne yeast or is there another yeast people can recommend for this?)
I have access to more than one variety in the Sweet/Subacid-tart/bitter/aromatic departments, and am doing another blended batch. would you say a Cider that has one variety from each of those types will have a more unified, distinctive taste or should I be adding a little bit of everything. (I know, it comes down to my preference and experimentation)
I think I know the obvious answers to some of these but would really appreciate the reaffirmation from this group!
thanks everyone!