So it begins, this year about month earlier. Tomorrow I will get it juiced and expect ~100 l of juice. It was little bit unexpected to do it today but somehow I managed to do it, in 4 weeks I should have something finished if I won’t drink it partially fermented.
I too did the juicing station run last week. First attempt at cider forthcoming. I’ll try a malted cider with 1/6 of the malt I use for beer. That should provide the yeast with healthy nutrition.
Don’t overcomplicate it, do it the simplest way possible and then try it with malt, spices…
It has more nutrients than wort so I wouldn’t bother with it for first try. Two years ago we experimented with yeast and it was so similar that we agreed to use the cheapest we could find. This year we will add hops, my friend wasn’t excited about spices.
Couldn’t help myself, a little bit of malt went in along with a helping of dark syrup, to the effect of 2 ml syrup per litre of ol’ scrumpadillo. Very lively fermentation already on day 6 (at 16 °C). Wishing you the best of luck with yours :)
Already in bottles and keg. I had to add some sugar because it overfeemented (at 20°C)
The experiments with hops and spices are interesting but I am looking forward to oak chips that I will add to next batch.
I will bottle it in brewery (at work), so under CO2 and without sediment. This will probably be the best cider I made so far.
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