[Wort-H.O.G.]

Got ahold of the orchard down the road from me. They are pressing me 5 gallons fresh tomorrow- 3 gal for the batch and 2 just to drink....nothing better. I like it warmed with a cinnamon stick and Jameson on a cold day, and we have a few coming our way over the next week.


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So with something like this, you asked them for fresh pressed, dont do anything to it, dont add anything to it, etc? Or will it be pasteurized, sulfited, etc? I have only made one cider and it did not turn out as hoped or expected

Pasteurized is "ok" but preservatives not. So many places pasteurize so they don't get a lawsuit if someone gets ecoli or something. Most the places around me do and also sell in big volume to grocery stores so they add at least 1/10th potassium sorbate to prolong shelf life....this is what puts the yeast in a coma, inhibits renewed yeast activity and can prevent them from doing what you want- eat sugar...debatable at what concentration this happens. i just avoid preservatives.


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[Wort-H.O.G.]

just got my 5 gallons of freshly pressed apple juice /cider from the orchard. great OG of 1.054.

prices up- $5.95 a gallon this year.

[HoosierBrew]

just got my 5 gallons of freshly pressed apple juice /cider from the orchard. great OG of 1.054.

prices up- $5.95 a gallon this year.

Good luck! I'm sure I'll be good.

[Wort-H.O.G.]

just got my 5 gallons of freshly pressed apple juice /cider from the orchard. great OG of 1.054.

prices up- $5.95 a gallon this year.

Good luck! I'm sure I'll be good.

thanks. feel like a kid again brewing for the first time-something new.  the owner of the orchard said he will give me the next round of fresh cider on the house if i bring him a gallon of my apple ale- to that i said "you betcha"

[69franx]

just got my 5 gallons of freshly pressed apple juice /cider from the orchard. great OG of 1.054.

prices up- $5.95 a gallon this year.

Good luck! I'm sure I'll be good.

thanks. feel like a kid again brewing for the first time-something new.  the owner of the orchard said he will give me the next round of fresh cider on the house if i bring him a gallon of my apple ale- to that i said "you betcha"

Yeah, thats an easy call. I will have to do a better job of talking to someone who knows whats going on the next time I go to our local orchard!

[Wort-H.O.G.]

so after 6 days i took my first reading -1.005. im really digging the apple flavor combined with the maris otter, crystal 60, biscuit, and melanoiden. cant put my finger (or taste buds) on it yet, but reminds me of a dry champagne. looking forward to carbonating and chilling and see how it really tastes.

[Iliff Ave]

Good to hear. I am planning something very similar this weekend. So after going back and reading a bit, you used 2.5 gallons wort and 3 gallons juice? I was planning on about 1.5 gallon of wort and 4 gallons juice so maybe I need to change that.

[Wort-H.O.G.]

Good to hear. I am planning something very similar this weekend. So after going back and reading a bit, you used 2.5 gallons wort and 3 gallons juice? I was planning on about 1.5 gallon of wort and 4 gallons juice so maybe I need to change that.

correct. here's my recipe (just for the malts- juice was added at end of boil):

Type: All Grain
Batch Size: 2.50 gal
Boil Size: 4.11 gal
Boil Time: 60 min
End of Boil Vol: 2.86 gal
Final Bottling Vol: 2.65 gal
Fermentation: Ale, Single Stage
Date: 08 Nov 2014
Brewer: Ken
Asst Brewer:
Equipment: Kens SS Pot and Igloo Tun (10 Gal/37.8 L) - All Grain
Efficiency: 75.00 %
Est Mash Efficiency: 82.5 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt   Name   Type   #   %/IBU
4 lbs   maris otter floor malted-warminster (4.5 SRM)   Grain   1   84.2 %
8.0 oz   Caramel/Crystal Malt - 60L (60.0 SRM)   Grain   2   10.5 %
2.0 oz   Biscuit (Dingemans) (22.5 SRM)   Grain   3   2.6 %
2.0 oz   Melanoiden Malt (20.0 SRM)   Grain   4   2.6 %
1.0 pkg   SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml]   Yeast   5   -
Gravity, Alcohol Content and Color
Est Original Gravity: 1.052 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 0.0 IBUs
Est Color: 11.4 SRM
Measured Original Gravity: 1.052 SG
Measured Final Gravity: 1.005 SG
Actual Alcohol by Vol: 6.2 %
Calories: 169.6 kcal/12oz
Mash Profile
Mash Name: Ken's Single Infusion, Medium Body
Sparge Water: 2.66 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 4 lbs 12.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 100.0 F
Mash PH: 5.37

[Iliff Ave]

Awesome. Thanks! That will be helpful. I am planning a 30 minute boil for all of the wort and juice with a small amount of bittering hops. I see in this thread that it was debated but I figure a 1/4 oz of hops won't hurt anything and I have a bunch needing to be used.

[Wort-H.O.G.]

Awesome. Thanks! That will be helpful. I am planning a 30 minute boil for all of the wort and juice with a small amount of bittering hops. I see in this thread that it was debated but I figure a 1/4 oz of hops won't hurt anything and I have a bunch needing to be used.

word of caution against the hops- this as is lets the apple pop and the malts also dance around on your tongue. i think it was good advice I received to skip hops for my recipe.

[Iliff Ave]

Okay thanks. I didn't think 10 IBUs or so would hurt too much but that was in reference to this

http://www.homebrewtalk.com/f81/graff-malty-slightly-hopped-cider-117117/

I am only using some basic information from this and will not be using extract whatsoever.

[Wort-H.O.G.]

Okay thanks. I didn't think 10 IBUs or so would hurt too much but that was in reference to this

http://www.homebrewtalk.com/f81/graff-malty-slightly-hopped-cider-117117/

I am only using some basic information from this and will not be using extract whatsoever.

dont think it will hurt at that level, but as others pointed out-wont really help/be noticeable either.

what yeast you plan on using?

[Iliff Ave]

Okay thanks. I didn't think 10 IBUs or so would hurt too much but that was in reference to this

http://www.homebrewtalk.com/f81/graff-malty-slightly-hopped-cider-117117/

I am only using some basic information from this and will not be using extract whatsoever.

dont think it will hurt at that level, but as others pointed out-wont really help/be noticeable either.

what yeast you plan on using?

Good question. I have US05 and S04 on hand so one of those. I may go with the S04 like you in attempt to get a bit more character

[Wort-H.O.G.]

Okay thanks. I didn't think 10 IBUs or so would hurt too much but that was in reference to this

http://www.homebrewtalk.com/f81/graff-malty-slightly-hopped-cider-117117/

I am only using some basic information from this and will not be using extract whatsoever.

dont think it will hurt at that level, but as others pointed out-wont really help/be noticeable either.

what yeast you plan on using?

Good question. I have US05 and S04 on hand so one of those. I may go with the S04 like you in attempt to get a bit more character

i think it S-04 really was a good choice for me. interesting with some of the english ale characteristics. if you want dry (as i did), mash lower and just let it rip at 64F. in 4 days it was pretty well done. i may play around with more crystal malt next time and mash higher at 154F and see if I end up a little less dry. not sure-still need to chill and carb and see what I think.

[Iliff Ave]

Cool thanks. Finishing at 1.005 seems reasonable to me so hopefully I end up somewhere around there. Thanks for all of your help.