Further Fermentations

[jdmidwest]

If you would be nice to JD you could probably make some mead!

Maybe next year.

It will probably end up with with all of my other wannabe projects, not enough time to do them. My active projects keep up with my free time.

[Wayne SW/MO]

Ness wht is the process of making hard cider? I don't need a recipe, but I'm curious, is it just pitching yeast and fermenting?

[ness]

Yeah, that's pretty much it. Mine was from fresh pasteurized cider (no preservatives) with added brown sugar and yeast. Fermented in a 5 gallon carboy with an air lock.

[Wayne SW/MO]

Did you use an ale beer yeast? Why would you need to use unpasturized, or is that just what was avilable? Louisburg is pasturized, but no addatives or preservatives. It shows up down here every fall, great stuff.

[ness]

I used Louisburg pasteurized, they also have some with preservatives so you've got to read the label. You're right -- it's excellent stuff. I used a liquid yeast culture (Wyeast Cider), but folks use all different kinds: wine, champagne, ale yeast.

[ness]

Reporting back in after the cider has been in the bottles a couple weeks. Very, very happy that I'm getting good carbonation. I wasn't sure I'd get it because it was in bulk storage for several months. I added a gallon of fresh cider prior to bottling, mainly for flavor, but there was enough yeast left to carbonate it. The bubbles really add to the already good flavor. Gotta pasteurize so my bottles don't blow.

[Wayne SW/MO]

Sounds good. Cider is one of my favorite drinks. Louisburg has been on sale here, $4.99, and I think we have 5 gallons now.