Brewers Roundtable Forum

I would like to make apple cider wine, the cider will be unpasteurized. My question is this... can someone recommend a type of yeast, to use, not to sweet not to dry, does head space matter in the carboy? and what kind of time table should be i looking at? (I have made wine from fresh grape juice before, so im thinking around the same time table)

any other pointers are much appreciated.

-J

I would make my cider the same way I make wine. Some suggest a lower alcohol value for cider. If so and you wanted to set it at approx. 10% I would set the SG at 1.075 to 1.080 and when it ferments out and clears If you want sparkling cider I would go to the below web site and read Jack Keller's article on sparkling wine. Midwest sells Cooper's carbonation drops. MW #7733 that might be worth checking into.

http://winemaking.jackkeller.net/sparkling.asp

You need low head space in your carboy to keep the oxygen off of the wine. It is easy to use marbles in 1 gallon carboys to take up that head space. You also need to keep your wine in a darkened room if at all possible. Some wine makers use a black plastic trash bag with a hole in the bottom and pull it over the carboy and air lock.

wyo wino

I should be getting some carb tabs back in stock soon. I think they go for $2.50. Alot of people use them for carbonating beer with good results.
I am thinking about making some cider also. Maybe i will have enough apples off my tree this year.

Maybe i will have enough apples off my tree this year.

Which brings me to my next point.....

I have an apple tree in my backyard, it was here when I moved in and I have no idea what kind of apples are on it. I have never sprayed it, I fertilized it once and the thing is about 40 feet tall!

the apples are yellowish green and have a red splash on them, Im guessing its from the sun, as of right now they are a little bit smaller than a baseball, any idea how to identify them and can I cut the blemishes out and still use them for pies, sauce, eating, wine, beer?

-J

Hi Jshakour
Heres a link for you that may help you identify your apples, just click on a name to see a picture of the apple. Apple pictures

i want to say they are Allington Pippin.


any good for eating, baking, fermenting?


-J

It sounds to me that they would be good for fermenting.
heres a write up on the allington pippin.
Cream colored flesh mellowing to intense fruit drop (candy) or pineapple taste. Sharp (acid) and good for cooking as it holds its shape. Fruit medium-size, conic with some reddish flush or stripes over green or yellow.

Bloom: Midseason
USDA Zone: 6,7,8,9
Pollination: Required
Fruit Storage: Fair
Mature Size: Medium
Ripens: Late
Uses: Fresh eating/ dessert, cooking (puree, applesauce, apple butter)
Rootstock: Semidwarf

Certified Organic

The way I would make it is this.

Press the apples to get cider. This is for 1 gal. so you can mulitply it. Take the cider and campden and maybe keep in fridge over night.
The next day take out and let it warm to room temp. then add amount of sugar to bring up s.g to where you want it. Check the p.a. for the amount of % in it. 1/2 tsp. pectic enzyme, 1/2 tsp. energizer, then yeast. Champagne would ferment clean and dry, you could then sweeten and carb. or sweeten and stabilize, or leave it as it is. Or do a number of each depending on how much you make. 1 gal. will aprox. make 5 750 ml. bottles of wine. Or aprox. 10 bottles of beer.