Comments on: 2011 Traditional Cider Bottling

By: Traditional Cider Win « Kevin Kossowan

Traditional Cider Win « Kevin Kossowan — Sat, 29 Oct 2011 16:05:43 +0000

[...] wrote about the making of it here and here. You can watch the stuff ferment here. You can even back way up and check out the flower [...]

By: Barry

Barry — Mon, 17 Oct 2011 16:13:27 +0000

I guess i forgot that with volumes like yours, the little it takes to fill up the measuring cylinder is literally a “drop in the bucket” haha.

By: Kevin

Kevin — Fri, 14 Oct 2011 15:52:59 +0000

Barry – I have a refractometer. :) I suppose it would be helpful when figuring out when to bottle and needing a narrow range of measurement?

Yeast experimentation sounds fun indeed. For now, I’m pleased with variability based on apple varietal, as I’m still trying to suss out which are good for what purpose. But I now have done 3 seasons of the one from my yard, so could use that one for yeast fun next year. Thanks for the input. One of the benefits of posting – next year I can come back and review what I did, ideas like yours, and go from there – so thanks!

By: Barry

Barry — Fri, 14 Oct 2011 14:30:59 +0000

Kevin…Invest in a refractometer, you won’t regret it. I love what you’ve done here. Almost every “hard cider” recipe out there calls for adding brown sugar, etc. etc. etc, but to me that kills the “purity” of true cider. They most certainly didn’t do that “back in the day” and it’s so much more appealing to know you can go from apple to end product with nothing else added, including yeast. Yes, wild yeast is a gamble, but its one that’s worth taking, especially with the volumes you seem to be getting. Bottle bombs are certainly a risk, but those flip top bottles have never let me down, not once.

If i had that kind of volume, I would consider using multiple yeasts just to experiment a little heh. French Saison yeast, a few ale yeasts, even the Rosalaire strain to add some sourness and funk.

Awesome stuff Kevin!

By: Sherri

Sherri — Fri, 14 Oct 2011 14:18:42 +0000

Fascinating! Watching and waiting with interest…..

By: Kevin

Kevin — Fri, 14 Oct 2011 00:37:19 +0000

Deb – Specific Gravity, it’s a measure of density of a solution relative to water, which is 1.000. My starting S.G. was 1.062 with it being full of natural sugar, and as the yeast eats it up, it lowers until it’s around 1.000, or even a bit below as alcohol can affect it. Anyway, when making booze, it’s a critical measurement. The device [hydrometer] is inexpensive and available at winemaking supply stores.

By: Deb Krause

Deb Krause — Fri, 14 Oct 2011 00:27:17 +0000

… i’m a newbie… what’s S.G. stand for?