[denny]

I harvest and press my own apples.  I stopped using sulfites years ago after determining I didn't need them.  There is nothing in my cider but juice and yeast and it comes out crystal clear.  As Dave mwntioned, qithout sweetening the cider can be very dry and tart, but that's not a given.  It depends on the apples and yeast.  One of the batches I make every year you'd swear was back sweetened.  But it's not.  It's just apples from a certain tree and WY1450.  Finishes at .996, but full apple flavor and lots of body.

Denny do you boil after crushing?

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Never!  Completely unnecessary and would ruin the fresh flavor.

[ahgrafx]

I harvest and press my own apples.  I stopped using sulfites years ago after determining I didn't need them.  There is nothing in my cider but juice and yeast and it comes out crystal clear.  As Dave mwntioned, qithout sweetening the cider can be very dry and tart, but that's not a given.  It depends on the apples and yeast.  One of the batches I make every year you'd swear was back sweetened.  But it's not.  It's just apples from a certain tree and WY1450.  Finishes at .996, but full apple flavor and lots of body.

Denny do you boil after crushing?

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Never!  Completely unnecessary and would ruin the fresh flavor.

I mean bringing to 160 for 10minutes

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[denny]

I harvest and press my own apples.  I stopped using sulfites years ago after determining I didn't need them.  There is nothing in my cider but juice and yeast and it comes out crystal clear.  As Dave mwntioned, qithout sweetening the cider can be very dry and tart, but that's not a given.  It depends on the apples and yeast.  One of the batches I make every year you'd swear was back sweetened.  But it's not.  It's just apples from a certain tree and WY1450.  Finishes at .996, but full apple flavor and lots of body.

Denny do you boil after crushing?

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Never!  Completely unnecessary and would ruin the fresh flavor.

I mean bringing to 160 for 10minutes

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No, I don't do that either.  Not needed.

[ahgrafx]

I harvest and press my own apples.  I stopped using sulfites years ago after determining I didn't need them.  There is nothing in my cider but juice and yeast and it comes out crystal clear.  As Dave mwntioned, qithout sweetening the cider can be very dry and tart, but that's not a given.  It depends on the apples and yeast.  One of the batches I make every year you'd swear was back sweetened.  But it's not.  It's just apples from a certain tree and WY1450.  Finishes at .996, but full apple flavor and lots of body.

Denny do you boil after crushing?

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Never!  Completely unnecessary and would ruin the fresh flavor.

I mean bringing to 160 for 10minutes

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No, I don't do that either.  Not needed.

Weekly is it not needed, what about bad bacteria

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[ahgrafx]

I'm about to do my last pressing of the year I have many many apples around 1000lb that are really clean but it's going to take forever to bring it all to 160 for 10 minutes. Take quite awhile to cool down to be able to pitch yeast. I hear people just pitching their yeast and it takes over but what about bad bacteria?

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[denny]

I'm about to do my last pressing of the year I have many many apples around 1000lb that are really clean but it's going to take forever to bring it all to 160 for 10 minutes. Take quite awhile to cool down to be able to pitch yeast. I hear people just pitching their yeast and it takes over but what about bad bacteria?

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I have not found "bad bacteria" to be an issue.  I press hundreds of lb. of apples each year for cider.  I used to sulfate.  About 18 years ago I forgot to and the cider turned out fine.  I have not done it since.

[ahgrafx]

I'm about to do my last pressing of the year I have many many apples around 1000lb that are really clean but it's going to take forever to bring it all to 160 for 10 minutes. Take quite awhile to cool down to be able to pitch yeast. I hear people just pitching their yeast and it takes over but what about bad bacteria?

Sent from my HD1905 using Tapatalk

I have not found "bad bacteria" to be an issue.  I press hundreds of lb. of apples each year for cider.  I used to sulfate.  About 18 years ago I forgot to and the cider turned out fine.  I have not done it since.

So you literally rinse apples, press, then add yeast, rack, then bottle and your done?

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[ahgrafx]

I'm about to do my last pressing of the year I have many many apples around 1000lb that are really clean but it's going to take forever to bring it all to 160 for 10 minutes. Take quite awhile to cool down to be able to pitch yeast. I hear people just pitching their yeast and it takes over but what about bad bacteria?

Sent from my HD1905 using Tapatalk

I have not found "bad bacteria" to be an issue.  I press hundreds of lb. of apples each year for cider.  I used to sulfate.  About 18 years ago I forgot to and the cider turned out fine.  I have not done it since.

So you literally rinse apples, press, then add yeast, rack, then bottle and your done?

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Has every batch turned out fine? Do you check ph and if so is there a certain ph you won't go over?

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[denny]

I'm about to do my last pressing of the year I have many many apples around 1000lb that are really clean but it's going to take forever to bring it all to 160 for 10 minutes. Take quite awhile to cool down to be able to pitch yeast. I hear people just pitching their yeast and it takes over but what about bad bacteria?

Sent from my HD1905 using Tapatalk

I have not found "bad bacteria" to be an issue.  I press hundreds of lb. of apples each year for cider.  I used to sulfate.  About 18 years ago I forgot to and the cider turned out fine.  I have not done it since.

So you literally rinse apples, press, then add yeast, rack, then bottle and your done?

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Yep.

[denny]

I'm about to do my last pressing of the year I have many many apples around 1000lb that are really clean but it's going to take forever to bring it all to 160 for 10 minutes. Take quite awhile to cool down to be able to pitch yeast. I hear people just pitching their yeast and it takes over but what about bad bacteria?

Sent from my HD1905 using Tapatalk

I have not found "bad bacteria" to be an issue.  I press hundreds of lb. of apples each year for cider.  I used to sulfate.  About 18 years ago I forgot to and the cider turned out fine.  I have not done it since.

So you literally rinse apples, press, then add yeast, rack, then bottle and your done?

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Has every batch turned out fine? Do you check ph and if so is there a certain ph you won't go over?

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The only 2 batches that haven't turned out fine were when I tried to use the wild yeast on them.  Turned to vinegar.  2 other batches made the same way turned out fine.  All other batches have had yeast pitched and turned out great.

[ahgrafx]

I'm about to do my last pressing of the year I have many many apples around 1000lb that are really clean but it's going to take forever to bring it all to 160 for 10 minutes. Take quite awhile to cool down to be able to pitch yeast. I hear people just pitching their yeast and it takes over but what about bad bacteria?

Sent from my HD1905 using Tapatalk

I have not found "bad bacteria" to be an issue.  I press hundreds of lb. of apples each year for cider.  I used to sulfate.  About 18 years ago I forgot to and the cider turned out fine.  I have not done it since.

So you literally rinse apples, press, then add yeast, rack, then bottle and your done?

Sent from my HD1905 using Tapatalk

Has every batch turned out fine? Do you check ph and if so is there a certain ph you won't go over?

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The only 2 batches that haven't turned out fine were when I tried to use the wild yeast on them.  Turned to vinegar.  2 other batches made the same way turned out fine.  All other batches have had yeast pitched and turned out great.

Can you tell me your exact process? I'm pressing today and will be applying it, I do appreciate your time to inform. Do you overpitch to make sure it starts out fast?
 Thanks

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[pete b]

Same here, I just add yeast, no problems in the maybe dozen or so batches I have made. I have had better luck than Dennh with just using wild yeast, probably about six for six turning out good.
As for process it really is as simple as pouring into a fermenter and adding yeast and an airlock.
Beer is relatively hard to make so people who start making beer first seem to be incredulous about how easy cider is.

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[denny]

I'm about to do my last pressing of the year I have many many apples around 1000lb that are really clean but it's going to take forever to bring it all to 160 for 10 minutes. Take quite awhile to cool down to be able to pitch yeast. I hear people just pitching their yeast and it takes over but what about bad bacteria?

Sent from my HD1905 using Tapatalk

I have not found "bad bacteria" to be an issue.  I press hundreds of lb. of apples each year for cider.  I used to sulfate.  About 18 years ago I forgot to and the cider turned out fine.  I have not done it since.

So you literally rinse apples, press, then add yeast, rack, then bottle and your done?

Sent from my HD1905 using Tapatalk

Has every batch turned out fine? Do you check ph and if so is there a certain ph you won't go over?

Sent from my HD1905 using Tapatalk

The only 2 batches that haven't turned out fine were when I tried to use the wild yeast on them.  Turned to vinegar.  2 other batches made the same way turned out fine.  All other batches have had yeast pitched and turned out great.

Can you tell me your exact process? I'm pressing today and will be applying it, I do appreciate your time to inform. Do you overpitch to make sure it starts out fast?
 Thanks

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I start by spraying StarSan on my press.  I don't know how much good that does, but I do it anyway.  Apples go into a tub of water to wash off surface dirt.  Juice from press gets dumped into sanitized fermenter.  I add one pack of WY1450, unsmacked and no starter, and about 1/2 tsp. yeast nutrient per 5 gal.  Let ferment to completion, rack to secondary for a few weeks to a couple months, then bottle or keg.

[ahgrafx]

I'm about to do my last pressing of the year I have many many apples around 1000lb that are really clean but it's going to take forever to bring it all to 160 for 10 minutes. Take quite awhile to cool down to be able to pitch yeast. I hear people just pitching their yeast and it takes over but what about bad bacteria?

Sent from my HD1905 using Tapatalk

I have not found "bad bacteria" to be an issue.  I press hundreds of lb. of apples each year for cider.  I used to sulfate.  About 18 years ago I forgot to and the cider turned out fine.  I have not done it since.

So you literally rinse apples, press, then add yeast, rack, then bottle and your done?

Sent from my HD1905 using Tapatalk

Has every batch turned out fine? Do you check ph and if so is there a certain ph you won't go over?

Sent from my HD1905 using Tapatalk

The only 2 batches that haven't turned out fine were when I tried to use the wild yeast on them.  Turned to vinegar.  2 other batches made the same way turned out fine.  All other batches have had yeast pitched and turned out great.

Can you tell me your exact process? I'm pressing today and will be applying it, I do appreciate your time to inform. Do you overpitch to make sure it starts out fast?
 Thanks

Sent from my HD1905 using Tapatalk

I start by spraying StarSan on my press.  I don't know how much good that does, but I do it anyway.  Apples go into a tub of water to wash off surface dirt.  Juice from press gets dumped into sanitized fermenter.  I add one pack of WY1450, unsmacked and no starter, and about 1/2 tsp. yeast nutrient per 5 gal.  Let ferment to completion, rack to secondary for a few weeks to a couple months, then bottle or keg.

Awesome exactly what I did tonight, I hope it works my friend I'm doing about 50galllons this way. Not with the wy1450 though

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