Monday, October 12, 2009

Fermented Dry In Two Weeks

I apologize for the blurry picture from my Blackberry. After two weeks, the cider looks like orange juice. It may not be pretty at this point, but I was pleasantly surprised by the taste. I will let the yeast clear in the carboys before bottling. As an experiment, I added cinnamon to one carboy and Polyclar to another. The third carboy I left as is.

Thursday, October 1, 2009

Hard Cider Rules


With fall in Ulster County, the apples are hard to miss. Alicia and I made a trip to Dressel Farms, a pick-your-own apple farm in New Paltz. I purchased 15 gallons of freshly pressed cider. After letting the cider warm to about 60 degrees, I loaded it into the WinePod. I set the temperature to 71 degrees and added yeast, yeast nutrient, acid blend, pectin enzyme, and potassium metabisulfate. If this works, I'll bottle the cider in 12 oz beer bottles.
The Finger Lakes Riesling harvest is October 24. Hopefully the cider will be in carboys or bottles by that time.