[Pawtucket Patriot]

Cider depends on the blend of apples.

Google the "cider digest".  That is what you want, me thinks.

Thanks for that -- some good info on that site!

[jaybeerman]

Grannies and Jonathons for tartness, McIntoshes and Cortlands for aroma, crabapples for tannin, and your base apples can be whatever else you like.  Honestly, I don't think it needs to be a whole lot more complicated than that, assuming you're using American style apples.  When you get into the English and French styles, that's when things get really interesting.......

funny...of course my main objective was to get PP the info he needed, but I was also curious what category McIntoshes fit into. They're my new favorite variety. thanks/cheers, j

[dmtaylor]

Macs are really a category all their own..... they've got the best of all worlds, it seems to me.... slightly sweet, yet a good smacking tartness as well, and personally I think they've got excellent flavor and aroma... nothing else quite like them.  And while I love Macs, I think Cortlands (daughter of McIntosh) take the goodness of Macs and make it all even better.  Cortland is my all-time favorite apple.  Real similar to Mac, though.

[jaybeerman]

Macs are really a category all their own..... they've got the best of all worlds, it seems to me.... slightly sweet, yet a good smacking tartness as well, and personally I think they've got excellent flavor and aroma... nothing else quite like them.  And while I love Macs, I think Cortlands (daughter of McIntosh) take the goodness of Macs and make it all even better.  Cortland is my all-time favorite apple.  Real similar to Mac, though.

dave you're killing me  a few weeks ago I didn't know macs existed - had never run across them in the local markets.  Now you tell me that cortlands are even better.  Maybe I should come out from under my rock more often

[Jimmy K]

I do 2-3 months in primary and 6 months or so in secondary.  I look at cider as being more like wine than beer.

So is it safe to assume that in your experience, leaving the cider on the lees in primary for that long has no ill effect?

Part of the reason its OK is that the yeast is still active for that time, so the risk of getting autolysis flavors is low or non-existent.

[hopfenundmalz]

I have used this to look up heirloom varieties that a local mill has used in the blends that the club gets in a group pressing (last year was different 3 blends, 215 gallons total). 

http://www.orangepippin.com/apples

If you can find an orchard that will do hard cider blends for a group buy, I recommend it. 

[Jimmy K]

Also, this site has a lot of information and a signup for their very active email group.

http://www.ciderworkshop.com

[rjharper]

Personally, I go down the Camden tablet for 24hrs and then pitch Champagne yeast.  Of course, I like really dry cider...

[Pawtucket Patriot]

Should one aerate the cider must prior to pitching?

[morticaixavier]

Should one aerate the cider must prior to pitching?

yes. just like with beer, the yeast need lots of o2 at the begining.

[hopfenundmalz]

Should one aerate the cider must prior to pitching?

yes. just like with beer, the yeast need lots of o2 at the begining.

I will add that just like beer, it is not important if you are using dry yeast.  Liquid yes.

[Jimmy K]

Should one aerate the cider must prior to pitching?

Wort is boiled which drives all the oxygen out - making aeration neccessary. Since must is not boiled, it is not quite as critical. I buy cider in jugs and pour so it foams up. Fresh pressed cider would be aerated plenty during pressing.