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Clarification on when to use campden tablets in cider making
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roobarb



Joined: 15 Apr 2008
Posts: 139
Location: Carmarthenshire
PostPosted: Fri Oct 30, 15 10:01 am    Post subject: Reply with quote
    

Quote:
WhoopS It was 2-3 months!


Thought it might of been a typo, given the very precise number of months, and from what I've read (here and elsewhere) cider making is far from precise

Quote:
2 1000L IBC's

Blimey that's a lot. How many tonnes of apples does that take to make?

Bodger



Joined: 23 May 2006
Posts: 13524

PostPosted: Fri Oct 30, 15 3:23 pm    Post subject: Reply with quote
    

A ton of apples will make round about 750 litres of juice.

perlogalism



Joined: 27 Nov 2009
Posts: 440
Location: Near Welshpool
PostPosted: Fri Oct 30, 15 3:39 pm    Post subject: Reply with quote
    

I had a go at my first lot last year and did use SO2 along with pectolase and yeast nutrient. There's a lot of overly scientific (IMHO) stuff out there - I just went with what felt right.

The only thing I did which is different to what's been suggested is that once I'd siphoned the brew off the lees after the initial fermentation, I left it for ~ 4 more months before bottling it. There was something about a late malo-lactic fermentation (??) that I read.... Anyway, it turned out far better than I ever imagined: smooth as silk, goes down like milk but a pint of it and I'm slurring my words!

Currently have 10 gallons bubbling but there's plenty more apples on the trees and not much else on this week-end.....

Bodger



Joined: 23 May 2006
Posts: 13524

PostPosted: Fri Oct 30, 15 3:46 pm    Post subject: Reply with quote
    

Yup! Its called racking off, its something we always do at least once.

dpack



Joined: 02 Jul 2005
Posts: 45385
Location: yes
PostPosted: Fri Oct 30, 15 4:25 pm    Post subject: Reply with quote
    

the first rack avoids the cellulose in the pulp being fermented as the soluble sugars are finished off as well as the taint taste from dead yeasts etc

imho a good apple mix is drinkable at that stage but a further time and a second drop of the solids until the cider is clear is rather nice

re the oak barrel maturing which is ok if you have the volume,space and barrels on a small scale one can add a bit of strong tea to the juice to provide tannins which chelate some of the malic acid .

i have been playing with tea in fruit wines recently and it is rather effective .

ps re pectinase ,nowt wrong with cloudy but many folk think cloudy is wrong

Bodger



Joined: 23 May 2006
Posts: 13524

PostPosted: Fri Oct 30, 15 4:43 pm    Post subject: Reply with quote
    

Westons do OK with their Cloudy Rosy but they changed the recipe about five or six years ago and now its far too sweet for my taste. Its like drinking thin syrup.

perlogalism



Joined: 27 Nov 2009
Posts: 440
Location: Near Welshpool
PostPosted: Fri Oct 30, 15 5:56 pm    Post subject: Reply with quote
    

I agree, there's nothing wrong with cloudy but all other things being equal, I prefer a clearer drink. Each to their own eh

Lorrainelovesplants



Joined: 13 Oct 2006
Posts: 6521
Location: Dordogne
PostPosted: Thu Nov 26, 15 7:29 am    Post subject: Reply with quote
    

Thats the joy of it - I think - we all like something different.
Even in my house - I like med dry still, Kie likes med dry sparkling and John likes anything, but a bit sweeter.
The thing I like is that every barrel will come out slightly different - either because of the mix of apples or just because some apples are sweeter than others.
For example I have a batch that is predominantly bittersweets (Dabinett & Ashton bittersweets) - so will be nicely tanninned , another has a lot of soft tannins with Sweet Alford, but spicy, nutty notes with russets, and yet another has the aromatic Queenie alongside some Cornish cider apples - fruity but complex (a bit like wine).

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