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Old 11 October 2013, 10:47   #91
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You never know when a decent knobkerrie might come in handy!
Aye, just right for those occasions when you want to do a touch of light Vigilante-ing
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Old 13 October 2013, 12:26   #92
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we picked the last of our apples yesterday
we made about 70 gallons (long 8 hour day )
then we ran out of our buckets
so we have 2 more pressings
then we will put the "immaculate contraption" away for another year

switching into the potatoes harvesting next
Monday is our Thanksgiving
and I'm thankful
cheers
hank
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Old 27 October 2013, 14:39   #93
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we picked the last of our apples yesterday
we made about 70 gallons (long 8 hour day )
Kinda nice feeling when it's all done, isn't it!

I hauled the last of mine today - a cool 225kg of Dabinett cider apples. This brings the overall harvest to 464kg, just shy of the half tonne. I'll crush and press them in a week or two and the resulting cider will eventually be blended with the cider from the earlier dessert apples batches that are beginning to clear and settle in my man-cave, the only willkzone with the Goldilocks Temperature of 15C.

You need to blend the cider because the Dabinett apples are Special. They are bitter, astringent, hard to stomach, weezened yokes that improve the bland flavour of the bulk apples. I find "Dabinett" a bit of a tongue twister, so I just call 'em "Mollers"

At the risk of counting my chickens before they're hatched, that lot should translate into 240L of well hard cider

I'll return to this one more time at bottling and conditioning time in the Spring. I'm going to experiment with Pikey Dave's suggestion of the super sized crown caps.
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Old 27 October 2013, 16:02   #94
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Hmmm, nice curtains in that man cave of yours

Do you rack at any time prior to bottling to get it off the lees?
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Old 27 October 2013, 16:18   #95
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Hmmm, nice curtains in that man cave of yours

Do you rack at any time prior to bottling to get it off the lees?
I'm not sure which is more worrying - that I have the curtains or that you like them...

Anyway, as soon as the fermentation slows down (no regular bubbles) and it begins to look less murky I'll rack it off the lees. It will probably liven up for a few days and then settle down and clear - IF I've done my job properly. I might wait 3-4 months before bottling as I like the cider to get a chance at malolactic fermentation as well to take a bit of the bite out of it. I'll know better when I taste it in a couple of weeks...

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Old 27 October 2013, 16:25   #96
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Interesting. This is my first dabble with cider and I have done the first racking. It now looks pretty stable and starting to clear nicely. I guess I just remove the airlock and put a bung in it and wait a few months. Tasted bearable when I had a sip, so with a bit of natural ethanol it should be good. The OG was about 1045. This MLF thing sounds a bit unpredictable from what I've read.

Do you condition with a spoon of sugar when you bottle?
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Old 27 October 2013, 16:34   #97
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My one attempt with pears had a very quick fermentation and settled and cleared in a very short time - just like yours. It was fairly poor stuff and I didn't bottle it. I'll probably rack that first batch of cider in mid November.

I bottle my cider in champagne bottles with about 6g (a small teaspoonful) of sugar in each. I add a bit of Splenda as well, to sweeten it. This is a rank cheat, but hey If you condition to this extent, you'll need plastic "corks" and wire cages.

If you don't like the perry, leave it in the bottles in a cold dark place for six months and then try it again - it will improve.

EDIT: I'd leave the airlock in the demijohn, IIWY
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Old 27 October 2013, 16:44   #98
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Haha, we're well past the Perry trial. That ended in tears with a variation on Sarsons. This time with the apples I left nothing to chance and dropped a couple of Campden tablets in a day before the yeast. It's only a demijohn's worth and was left to ferment out for a good 3 or 4 weeks.

I propose using pint bottles with a crown capper so may go easy on the sugar; though they seem to be fine with my ale homebrew but then that's probably a little less feisty than cider.
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Old 27 October 2013, 16:59   #99
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I propose using pint bottles with a crown capper so may go easy on the sugar; though they seem to be fine with my ale homebrew but then that's probably a little less feisty than cider.
Ah. I had a feeling the Perry wasn't going to have a happy ending, it's a Dark Art (i.e. I can't make it )

I understand that Champagne can work up about 5 BAR. I double dosed a bottle in error last year and as I took the wire off, the stopper did a cartoon style tour of the kitchen Less sugar, less pressure.

The plastic stoppers and cages are easily bought in small numbers on fleabay. I've sure you could collect a few empty champagne bottles from behind a taxdodgers Summer Resident's house
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Old 27 October 2013, 18:59   #100
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looks good .. sounds good .. when will it be ready ?
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