Lawrence Brewers Guild

Any suggestions on what not to do? Going to hit it pretty straight forward, juice from orchard, sterilize with tablets, pitch yeast, primary and secondary to clear. If I can avoid a hazard let me know.
Thanks,
Phil

You will be fine with that regimen, Phil. I don't even use Camden tablets, just hit it with a good yeast. Make sure that the cider you get does not have any preservatives, but it can be pasteurized. I usually just use a large pitch from an ale. I have one now that I used California Lager yeast and it worked great!
Good luck, let us know how it turns out.
Joe

I don't like to use tablets. I just bring the orchard cider up to 180 deg F for 25 min, chill and pitch. Don't be afraid to pitch some fruit in the secondary for a little something extra. Super easy and great tasting cider!

thanks, last time I made it I ended up with 5 gallons of apple spritz for the smoker. Hopefully you'll get to enjoy the fruits of my labor.
Phil

Super easy and great tasting cider!

Amen top tkat!!

A little breakfast cider there, Ellen?

A little breakfast cider there, Ellen?

If only...

Nah, that was the true side of Ellen

Where do you purchase cider that doesn't have preservatives in it? That might be a silly question. . . I just imagine that most commercial ciders would have preservatives in them.

In addition, is there a specific kind of champagne yeast needed?

I was talking with someone and they said that they just use whole apples/pears and just put them in a juicer. Not sure which would yield better results (whole fruit juiced or purchased cider).

The merc usually has Louisburg Cider that does not have preservatives. It is in a non recyclable plastic bottle, though, which makes it less than perfect for me. It would take a bunch of apples or pears and a long time in a juicer to make enough juice to ferment. But if you have the time, go for it. A blend of apples is usually preferable to a single type.
As far as yeast goes, I think that during the recent seminar they were recommending a white wine yeast (I was late to the seminar, so missed the exact type). I have used ale yeast with good luck, but it does produce some sulfur flavors that need to be aged away. After a few months, it is fine.
Joe

Thanks, Joe, great tips!

I would also have a bit of an issue with a non-recyclable bottle. . . . any other ideas?
I am thinking that it will be many, many years before we have enough fresh pears to use whole fruit so I will be just using liquid cider.

I guess I should update my progress on the cider. We got this from a St. Joseph area orchard and it worked very well. We made 15 gallons and used champange yeast with excellent results. It does take it to the limit of the sugar provided. I bottled mine with a small charge of dextrose and some lactose for a little sweetness, along with 4 oz of apple flavoring. It matches up well against any of the big cider sellers. We transferred the other 10 gallons to kegs for the other parties involved. Thanks to Jeff and Joe it was a big success.

Phil