He said that if your apple pressing is done properly and you pitch the yeast quickly enough, you don’t really need campden. He only uses them when he has a cider that has a really low pH and is at risk for spoilage. I didn’t add campden tablets this time before pitching the yeast I read in Claude Jolicoeur’s book, The New Cider Maker’s Handbook, that they can dull some of the apple flavor. “This year, I got three 5-gallon buckets and one 2-gallon bucket of cider from Pine Hill. He keg-carbonated it with a tablespoon of cinnamon, a cup of brown sugar, and a can of apple juice concentrate (for a 5-gallon batch).
I have tasted this one and it is very pie-like - not as dry as previous batches but still on the dry side.”įermenting Notes: Hartley used campden tablets to kill existing yeasts 24 hours before adding Nottingham ale yeast. I liked a previous batch I’d made with honey and wanted to get something with about that level of dryness, but with more flavor. “I have a bit of a love/hate thing with seasonal flavored drinks, so I thought I’d try to make one I actually like. Here’s a peek at what we did with our individual batches-in-progress. This year, we’re once again taking our own paths. Sometimes I tease Mars for being so fastidious and Hartley for being so “freestyle,” but in the end everyone’s cider tastes great (and distinct!). Over the years, each of us has developed a different way of going about the cidermaking process. By 9:00 a.m., there’s usually a line, so we arrive early and hope the “good stuff” doesn’t run out before it’s our turn to fill up our buckets. We’ve met people at CiderDays who have driven from as far away as New Jersey to fill up 50-gallon barrels with the mixture for their local homebrew club.
Hartley (Storey’s prepress specialist), Mars (our photo and video editor), and I are usually just focused cidermaking.įor CiderDays, Pine Hill Orchards in Colrain, Massachusetts, offers unpasteurized cider mixtures that are specifically blended with the right mix of apples for making hard cider. It’s a celebration of all things apple - there are apple tastings at orchards, apple-based menus at local restaurants, and all kinds of talks and workshops. At what point would you consider pitcing another yeast (I have a packet of Lalvin K1V 1116 that I could use).Each year on the first weekend in November, a small pack of us from Storey attend CiderDays in Franklin County, Massachusetts. add other nutrients? it's a small batch (2 gallons), and the sugar level is not that high, so I don't want to overdo it. Aerate/degas daily until it gets to at least 10 brix? So two days ago, after having degased a little (a good inch of foam was created) I pitched in 2 grams of Yeast energizer, and 1 gram of yeast nutrient. Looks also that I should aerate/degas during the first part of the fermentation. So there was some fermentation, albeit slow.Īfter doing some reading, it looks like the maple sap by itself may have been lacking nutrients. I took a quick sample: still very sweet, 13 Brix. That's 9 days ago.Īfter 5 days, I was barely noticing any activity (just some tiny bubbles here and there).
I areated somewhat, like I do with wort, and let it be (at about 68F ambient). I brought it back home, and a few days later, after a quick boil to kill any weird stuff that could have grown in the meantime, I dumped it as is in a fermenter, and pitched a rehydrated packet of Nottingham yeast (that's what I had on hands). We boiled down the sap to 15 Brix (still ways from being maple syrup). A few weeks ago, at the end of this season, there was some leftover maple sap, and with my BIL, we decided to try something. My parents have a small home sugar shack (about 100 maple trees tapped). I'm putting this in "mead", even though it's not technically mead, as I believe it is likely a similar process.
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