I make one batch of 4 gallons of cider annually. I buy freshly pressed, unpasteurized juice from a local farm stand, pour it into a plastic fermenter, add yeast, ferment around 65F for about 10 days, and rack to a corny keg that has been purged with CO2. Then, the keg goes into the basement intil last year’s keg is empty. I like my cider dry so I let it ferment out. I serve it from the kegerator.

I’m seeing all these ‘is this a pellicle’ questions and I’m wondering if my method is unsound.

FwIW, I’ve fermented using a cider yeast, Nottingham, and once on a yeast cake if Kviek.

Does anybody else neither hear their cider, nor use campden tablets?

Hello!

What is the most recommended/best pectic enzyme to get and brewers yeast?

Do I need the yeast since the apples (very organic and hand picked off of the tree by myself and friends) already have wild (natural) yeast?

Are there any essential that I need that I might have forgotten about?

I’m processing apples via steam juicer because it’s what I have (I know it’s not as good but I have the steam juicer on hand). Do I need to be concerned about extracting toxins from the seeds? I’ve steam juiced cherries with the pits with not problem and I feel like that would be a bigger deal if at all

Hi everyone! I studied abroad in the UK a few years ago, and one of my favorite things there was a hard cider from the brand Aspall. I can't find it anywhere near me in the US, and was wondering if anyone has suggestions for something similar.