I don’t have classic cider apples growing around me. I have found some wonderful American heirloom varieties but, even those aren’t considered true cider apples. Most people have access to a wonderful range of cooking apples like Granny Smith and Bramley or eating apples like Red Delicious, Fuji, and Gala. Unless you live in certain … Continue reading Cider Question: Can I use culinary and eating apples to make cider?
Malolactic fermentation (MLF) is a process that usually occurs after primary or alcoholic fermentation completes. Fundamentally, it’s the conversion of malic acid to lactic acid. Malic acid is more acidic compared to lactic acid so MLF reduces the acidity of your cider. Other reactions that impact aroma also occur. Diacetyl creation is one of the … Continue reading Cider Question: How can I encourage Malolactic Fermentation (MLF)?
Things happen and you aren’t always able to process all the apples you need to fill your fermenter. For example, not all apples ripen at the same time. In fact, a single tree may take weeks to ripen all the apples on it. Maybe your grinder or press broke or you picked more apples than … Continue reading Cider Question: How can I delay processing my apples?
The simple question about whether someone’s hard cider looks okay usually occurs during two specific times. The first is during fermentation when yeast form what can be called a krausen or a white or brown yeast cap. The second time is after fermentation has completed and the cider is aging or maturing. During the aging … Continue reading Cider Question: Does my cider look okay?
If you are like me, you are interested in trying different apples but more importantly, you’re interested in cheap apples. Those may come from a backyard or roadside tree or even from an orchard. Often, they are damaged either from insects or weather, like hail. This inevitably leads to this week’s Cider Question about whether … Continue reading Cider Question: Can I use apples with worm holes?