Cider
-
G-2
-
G-2
cider is something that i know hee-haw about. i like the proper stuff you get that still has wee bits of apple in it and blows your head off. i remember having some at glastonbury, where you just took a container to a tent and they filled it for you for £4. Phew, did that stuff get you twated or what!!
i have seen in my local homebrew shop that you can buy a kit that makes 40 pints of 'very strong white cider'. it only costs about £8. frightening!!
i have seen in my local homebrew shop that you can buy a kit that makes 40 pints of 'very strong white cider'. it only costs about £8. frightening!!
-
Reg
- I do it all with smoke and mirrors
- Posts: 2119
- Joined: Fri Dec 17, 2004 1:00 pm
- Location: Knebworth, UK
- Contact:
I used to live in rural Gloucestershire and many of the local farms had cider presses which they used to make scrumpy by doing little more than pressing the apples and letting it sit for a few weeks... Apples own natural microbes can set off the reaction I gather... although one guy showed me a photo of some huge cancerous growth type thing that can get into your cider if you're unlucky... I'm quite interested to hear more about this... Hence the post.
...and Yes, their cider could melt your brain and ranged from sweet moorishness to dry enough to suck your teeth out of your behind.
...and Yes, their cider could melt your brain and ranged from sweet moorishness to dry enough to suck your teeth out of your behind.
-
G-2
QUOTE (Reg @ Mar 6 2005, 11:34 PM) I used to live in rural Gloucestershire and many of the local farms had cider presses which they used to make scrumpy by doing little more than pressing the apples and letting it sit for a few weeks... Apples own natural microbes can set off the reaction I gather... although one guy showed me a photo of some huge cancerous growth type thing that can get into your cider if you're unlucky... I'm quite interested to hear more about this... Hence the post.
...and Yes, their cider could melt your brain and ranged from sweet moorishness to dry enough to suck your teeth out of your behind.
Yeah, of course in times past all brews were fermented using the natural yeasts on the fruit or grains, or even whatever happened to be floating past in the air!
They didn't know about yeast or its part in the fermentation process. And they still use natural airborne yeast to make Lambic beer.
...and Yes, their cider could melt your brain and ranged from sweet moorishness to dry enough to suck your teeth out of your behind.
Yeah, of course in times past all brews were fermented using the natural yeasts on the fruit or grains, or even whatever happened to be floating past in the air!
They didn't know about yeast or its part in the fermentation process. And they still use natural airborne yeast to make Lambic beer.
-
drsmurto
G'day All
Just signed up after stumbling upon this forum searching for a breton cider recipe. I spent 6 months studying at the Uni of Rennes in 2001 and got a taste for breton cider, unlike anything i had ever tasted.
I brew beer mainly altho i am partial to my 7% ginger beer.... too hot here at the moment to brew much altho i find the ginge beer is relatiely tolerant to temp.
Noticed a real Breton on the site who makes the breton cider in the traditional method. Jean-Yves, you are a master! I am sooooo very jealous! I revisited Rennes in September on my way back to Oz (after living in Durham, UK for 2 years) and gorged myself on galettes and cider. Will be retiring to Bretagne if i have my way!
I am hoping to make a cider for the first time using my juicer and apples from a mates orchard. I wont be able to come even close to the stuff Jean-Yves is churning out (700+L
) but would like to know of an appropriate yeast to turn fresh apple juice into something even close to breton cider.
Any suggestions?
Cheers
DrSmurto
Just signed up after stumbling upon this forum searching for a breton cider recipe. I spent 6 months studying at the Uni of Rennes in 2001 and got a taste for breton cider, unlike anything i had ever tasted.
I brew beer mainly altho i am partial to my 7% ginger beer.... too hot here at the moment to brew much altho i find the ginge beer is relatiely tolerant to temp.
Noticed a real Breton on the site who makes the breton cider in the traditional method. Jean-Yves, you are a master! I am sooooo very jealous! I revisited Rennes in September on my way back to Oz (after living in Durham, UK for 2 years) and gorged myself on galettes and cider. Will be retiring to Bretagne if i have my way!
I am hoping to make a cider for the first time using my juicer and apples from a mates orchard. I wont be able to come even close to the stuff Jean-Yves is churning out (700+L
) but would like to know of an appropriate yeast to turn fresh apple juice into something even close to breton cider. Any suggestions?
Cheers
DrSmurto
-
drsmurto
Been thinking about how to make a breton style cider from fresh apples but instead of pressing, using a juice extractor.
Thinking gets you nowhere! The scientist in me came out on Saturday when i noticed royal gala apples going cheap at the greengrocer. 4kgs, $4 (or 1.60 GBP). Tried 2 different methods.
Batch #1 is using Jean-Yves method, well..... sort of....
Took 700mL of the juice and added to a bottle and covered with cling film ands a rubber band. After 2 days there is a crust forming on the top, the 'chapeau brun'. The room temp here is ~26degC, not bad when it was 40degC all weekend...... so its going along faster than Jean-Yves suggests but this is science and i am learning! Will transfer it to a clean bottle tonight.
Batch #2 - i killed the wild yeast (i can hear Jean-Yves screaming from here..!) with campden tablets (sodium met) and left to sit overnight. Took the yeast from a coopers kit (ale) and added a bit to each of the 3 bottles. After 24h there is a yeast cake on the bottom of each and no crust on top (I filtered this juice). Cling film on the top.
Science if fun. And if all goes to plan, the house i am looking to buy in the next week or so which has 4 huge apple trees then i can start making my own cider...... maybe in time for a mate from Rennes who is joining me here for xmas on the beach this year!
Will keep you posted but it look easy and with the weather you lot are copping at the moment, you could easily keep the temp in the recommended 10-12degC range
Cheers
DrSmurto
p.s. OG of the juice was 1.056 which may have been a little higher than actual due to cloudiness of juice.
Thinking gets you nowhere! The scientist in me came out on Saturday when i noticed royal gala apples going cheap at the greengrocer. 4kgs, $4 (or 1.60 GBP). Tried 2 different methods.
Batch #1 is using Jean-Yves method, well..... sort of....
Took 700mL of the juice and added to a bottle and covered with cling film ands a rubber band. After 2 days there is a crust forming on the top, the 'chapeau brun'. The room temp here is ~26degC, not bad when it was 40degC all weekend...... so its going along faster than Jean-Yves suggests but this is science and i am learning! Will transfer it to a clean bottle tonight.
Batch #2 - i killed the wild yeast (i can hear Jean-Yves screaming from here..!) with campden tablets (sodium met) and left to sit overnight. Took the yeast from a coopers kit (ale) and added a bit to each of the 3 bottles. After 24h there is a yeast cake on the bottom of each and no crust on top (I filtered this juice). Cling film on the top.
Science if fun. And if all goes to plan, the house i am looking to buy in the next week or so which has 4 huge apple trees then i can start making my own cider...... maybe in time for a mate from Rennes who is joining me here for xmas on the beach this year!
Will keep you posted but it look easy and with the weather you lot are copping at the moment, you could easily keep the temp in the recommended 10-12degC range
Cheers
DrSmurto
p.s. OG of the juice was 1.056 which may have been a little higher than actual due to cloudiness of juice.
-
drsmurto
Just thought i would add some piccies of the experiments.
I have clarified Batch #1, basically i just filtered through a very fine mesh sieve and put it back in the bottle. A day later its back, very vigorously fermenting, the krausen is almost out of the top of the bottle. Much more vigorous than the ones using the ale yeast (altho i may not have added huge amount of yeast to these...).
Batch #2 - easiest to see is the plastic bottle and thats the krasuen pic close up. All going along well, i have 7 days before i move house so they hopefully will be done by then.
Apologies in advance - used my phone to take pics so quality isnt the best but hope you can see what i am doing.
Cheers
DrSmurto
I have clarified Batch #1, basically i just filtered through a very fine mesh sieve and put it back in the bottle. A day later its back, very vigorously fermenting, the krausen is almost out of the top of the bottle. Much more vigorous than the ones using the ale yeast (altho i may not have added huge amount of yeast to these...).
Batch #2 - easiest to see is the plastic bottle and thats the krasuen pic close up. All going along well, i have 7 days before i move house so they hopefully will be done by then.
Apologies in advance - used my phone to take pics so quality isnt the best but hope you can see what i am doing.
Cheers
DrSmurto
-
drsmurto
Moved in with the outlaws (a temporary move till settlement day) so had to stop the cider experiments. Tasted each bottle and the ale yeast ones were rank whilst the natural one still retain an apple flavour.
the whole experiment needs a rethink. Lower temp (was done at ambient adelaide summer temp, 26 inside), better juicing (i think i need to hire the press from my homebrew store) and a better combo of apples (1/2 eating, 1/2 cooking would be a better mix). I think i need to trial the TC yeast people talk about (wlp 775) or maybe a safale S-04. Will do the 750mL bottle tests again but need to find somewhere colder. I read JY does his at 12degC?
Since my new place has 4 apples trees, planted more than 100 years ago (apparently part of the towns heritage) i have 2 cooking apples (granny smith) and 2 eating (royal gala) i will have loads to experiment with.
Quietly looking at this item on ebay for bulk cider making, JY style!
Link
Cheers
DrSmurto
the whole experiment needs a rethink. Lower temp (was done at ambient adelaide summer temp, 26 inside), better juicing (i think i need to hire the press from my homebrew store) and a better combo of apples (1/2 eating, 1/2 cooking would be a better mix). I think i need to trial the TC yeast people talk about (wlp 775) or maybe a safale S-04. Will do the 750mL bottle tests again but need to find somewhere colder. I read JY does his at 12degC?
Since my new place has 4 apples trees, planted more than 100 years ago (apparently part of the towns heritage) i have 2 cooking apples (granny smith) and 2 eating (royal gala) i will have loads to experiment with.
Quietly looking at this item on ebay for bulk cider making, JY style!
Link
Cheers
DrSmurto
-
drsmurto
Not saying that a juicer is bad necessarily, just that i need to rethink my experimental protocol!DaaB wrote:So you dont rate making cider using a juicer then?
In addition to my comments on what i need to do next i think i will need to peel and core the apples. The juicer produces too much 'froth' so i need a better filtering method. May borrow some filter paper from work and see what pore size works best.
Time juicing large quantities of juice will also be an issue. But it does cost 10 quid to hire the press for the day so thats not helping my cost saving idea.
Was given an old fridge today so that will be my new brew fridge. Got a mate who is an elec tech so a 20 quid temperature controller will allow me to brew at constant temps.