At first this year, I didn’t think about making hard cider since I’m just bringing online ~15 gallons of cider from the 2009 batches. But then I remembered a conversation with JRR a number of years back, about forcing yourself to make cider each year, since it takes about a year of aging to get a batch in drinkable condition. So that means if you skip a cider year, it will be at least two years before you’ll have any hard cider to drink. With that in mind, two weekends ago I placed a special order for 10 gallons of un-treated apple cider (at $5 a gallon) with my cider guy at the downtown farmers market. Since last years cider had preservatives (sodium benzoate) and took FOREVER to ferment out. I worked out a deal with my cider guy for a special order of cider without any preservatives. Continue reading
With fall very rapidly approaching, its time to start moving the 2009 hard cider inventory from the fermentor into a more consumable form (bottles and kegs). So the first batch on the production schedule is batch number 17, which used the Red Star Premier Cuvee yeast. The main reason for picking this batch, was that the grommet for the airlock broke in half (pic below) right before I left for Michigan two weekends ago. So I had to make an emergency fix with some Scotch tape to keep a somewhat airtight seal. Suprisingly the tape formed a good enough seal around the airlock, that it gave me enough time this week to clean out my last empty keg. Continue reading
Note: Keep in mind that this article was supposed to be posted in November 2009, I guess better late then never. For a current update on the ciders status, see this posting.
So get a load of this. It’s been about a month since I started fermenting this year’s batch of hard cider. And about two weeks ago, I finally bothered to take an FG reading to see how the fermentation was coming along. And what was the FG on the hydrometer…..it was the same as the OG….1.050. Then I started thinking to myself “What the hell just happened?” Continue reading