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First Cider in the Carboy
I wanted to try a cider last year but never got around to it. I sort of kicked myself all year because of it.
So we were at a local farm this past weekend and I found some preservative free cider.
I wanted to make a malted cider as an experiment.
So here it is:
3 gallons of cider
2lbs of DME extra light
1lb toranado sugar
1.5 gallons water
Repitched slurry of S-04 English Ale yeast
We'll see how it goes.
Very interested to hear how this goes.
My own cider experiment from earlier this year wound up as an apfelwein, and not a traditional cider, and is just now getting drinkable.
I will say: do NOT use a whole stick of cinnamon for a gallon unless you are planning on removing it after a week or two. I've been having to blend that bottle down.
What farm did you get your cider from? Do you know what the blend was?
FirePitBrew wrote:
What farm did you get your cider from? Do you know what the blend was?
Why do you ask me these hard questions?
The farm was..... well I bought it at Parlee Farms in Westford, but I know they didn't press it themselves and the label was from some other farm.
But the blend was.... well I don't know that either the label didn't say.
I am a failure at cider making.
I do know that the malt extract was from Munton and Fison! I think???
My carboy was glass from italy...does that help.
The water was most definately from Chelmsford.
brewchez wrote:
[The water was most definately from Chelmsford.
Dont you get your water from Quabbin?
thirsty wrote:
brewchez wrote:
[The water was most definately from Chelmsford.
Dont you get your water from Quabbin?
Chelsmford sits on top of 7 natural aquafiers and springs that it draws on year round.
I think there is supplemental water that comes in from one of the local rivers too, but I can't remember which.
Our water isn't bad, but its not all that great either.
brewchez wrote:
The farm was..... well I bought it at Parlee Farms in Westford, but I know they didn't press it themselves and the label was from some other farm.
But the blend was.... well I don't know that either the label didn't say.
Gotcha. I'm curious because I was thinking about looking for a local orchard to get some cider this fall. I hear some places make a special blend just for hard cider and will fill carboys.
brewchez wrote:
Why do you ask me these hard questions?
Someone has to. With almost 3000 posts we have to make sure you don't get rusty and can answer these tough brain busters.
Oh and your airlock, was it made in China or India? Just want to make sure I get the exact recipe right...
FirePitBrew wrote:
Oh and your airlock, was it made in China or India? Just want to make sure I get the exact recipe right...
Nope, Nope.
The airlock was a fair trade and wage airlock from Mexico.
Well, since we're on the topic of cider I might as well take this time to tell all you MA brewers about the Ciderfest my homebrew club puts on every year. For the past two years we've held Ciderfest at Carlson Orchards in Harvard, MA. This year it will be on Sunday, October 25. They give us a great deal on raw unpasteurized cider they press on site ($2.50/gal). All of what they press is sold commercially as sweet cider and is pasteurized and preserved with sulfites, but we get the cider before it is treated. I've fermented cider from this source for the past two years and I have to tell you it's turned out friggin awesome. Since all of you are brewers, I'd like to invite you to join us during our Ciderfest. We typically set up a tent and have a potluck lunch with grills going and hard cider and homebrew flowing. If anyone is interested in getting fresh cider to ferment or to talk about making hard cider, please sign up. Check out the link at the top of the sign-up page to see what others are bringing. Oh and you will need to bring your own container to fill with the fresh cider.
You know now that I think of it, I'll make this a post by itself so everyone has a chance to read the invite. Cheers!
Just checked the gravity of the malted Cider.
FG 1.000! down from 1.052 ish OG.
Its deliciously appley. Surprisingly the acidity is quite nice. It has a pleasant sour tinge to it.
I am cold crashing it to 40F for now to try and get more of the S-04 English Ale yeast to settle out.
But for my first half-assed Cider attempt I am pretty pleased with it.
It will definately be a drinkable cider in another 3-4 weeks. I plan to carb it up in the keg, maybe fine it with some gelatin, then bottle it off in 22oz bottles.
We have a late O-fest party the last weekend in October where there will be plenty of cider drinkers. I hope they like it.
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