Cider: How-To

[Boomhauer]

Thanks for this! I'm planning on making some cider to have ready for Halloween so I'm trying to do some early planning. I've added the Campden tablets to my next online order.

[RedBeard]

That is where I got the idea from. The guy who's orchard it is seemed confused by the thought of it. He knew where I was going with it, but was like, Why, there can't really be that good of yeast out there. So I told him I had "heard" of people doing it with some success, so i wanted to give it a shot.

We'll see how it goes, hopefully Indiana wild yeast doesn't suck.

Where in Indiana? I was thinking about trying an orchard in Southern Indiana

[RedBeard]

Is kegging the only good way to backsweeten? I was thinking about trying Splenda, anyone know if that would work well?
Also, Evan, were you saying that the lactose you tried ended up fermenting out partially? Was that batch sweeter than the others, even though it fermented out to a really low gravity?

[Evan!]

Is kegging the only good way to backsweeten? I was thinking about trying Splenda, anyone know if that would work well?
Also, Evan, were you saying that the lactose you tried ended up fermenting out partially? Was that batch sweeter than the others, even though it fermented out to a really low gravity?

Yeah, I doubt there's any other way to backsweeten unless you use a nonfermentable sugar. Never tried splenda, but that or stevia might work. I'd be more apt to try stevia because it's a "natural" plant-derived product, rather than sugar that's had its molecules jiggered with.

The lactose fermented out to dryness. No residual sugar (gravity-wise or taste-wise).

[RedBeard]

Yeah, I doubt there's any other way to backsweeten unless you use a nonfermentable sugar. Never tried splenda, but that or stevia might work. I'd be more apt to try stevia because it's a "natural" plant-derived product, rather than sugar that's had its molecules jiggered with.

The lactose fermented out to dryness. No residual sugar (gravity-wise or taste-wise).

interesting. I keep reading conflicting stuff about how fermentable lactose is. I've read that it's unfermentable, that it's just slow fermenting, and that it just doesn't ferment in beer wort. I'm going to have to read a little further on that

[Evan!]

interesting. I keep reading conflicting stuff about how fermentable lactose is. I've read that it's unfermentable, that it's just slow fermenting, and that it just doesn't ferment in beer wort. I'm going to have to read a little further on that

Lactose is supposed to be unfermentable...but something happened in mine and the yeast et it up anyway. Damnedest thing.

[Lamppa]

my hooch had zero krausen. ZERO. yeast sat on the bottom and tiny little bubbles magically appeared on the surface for a week. It took a long time but its down to 1.008 at last check.
Is no krausen normal?

[RedBeard]

Lactose is supposed to be unfermentable...but something happened in mine and the yeast et it up anyway. Damnedest thing.

you must have magic water

[Evan!]

my hooch had zero krausen. ZERO. yeast sat on the bottom and tiny little bubbles magically appeared on the surface for a week. It took a long time but its down to 1.008 at last check.
Is no krausen normal?

Yes, normal. Not sure if it's the lack of proteins or what, but I rarely see anything, maybe just a light layer of foam.

[RedBeard]

Yes, normal. Not sure if it's the lack of proteins or what, but I rarely see anything, maybe just a light layer of foam.

being in cville you have plenty of vineyards to choose from, that's for sure. You ever go to the garlic festival?