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bodger

The last of the apples.

This week has seen me picking the last varieties of apples from the orchard. We've had good crops of Dabinett and Michelin cider varieties. Added to this, this week we seem to have had an almost endless stream of folks coming to our door with various unknown varieties of eating and cooking apples.
As a result of this, tomorrow, weather permitting we will be pressing 15 large trugs full of apples with the intention of turning them into cider.
They say that the best ciders are made with a blend of apple varieties and we most certainly have that ready to go into the mill. With the two good varieties of cider apples plus the unknowns to go into the mix, we have a good chance of making a reasonable brew.
This weekend will probably see the last pressing of our season.
CasperF

Great to hear the locals are providing apples....do you give them a couple of sneaky bottles in thanks?  

The apples were early this year and seem to all come at once - How did yours store Bodger? We found they were liable to rotting faster than normal
bodger

It very much depends on variety. Discovery don't store at all well, while others seem to last for ever. When you look the different varieties up in a Pomona, it often talks about their differing storage qualities.

Yup the apple donators have all been told to roll up for some free samples in the summer.
bodger

The start of our day and the raw materials. We've just finished pressing these.








We've made two batches. One batch has an SG of 1.050 and the other 1.040 which 'unmessed' with will produce a cider of 6.7% and 5.3 % respectively.
We are however going to chapitalise todays pressings. This is brewing terminology for adding sugar to the apple juice. We would like the cider to ferment out at 8%
This increase in ABV is going to be very useful to us, because after fermentation our cider is matured in our oak barrels and even though we top the barrels up to the very top, a small amount of the cider always disappears and we have to top it up each and every time that we check the ciders progress.
This vanishing cider is known as the 'angels share' and as we have to keep the barrels topped up by adding water, the cider will be less than the 8% by the time our customers get to consume it. Air is required to aid fermentation but once its completed, air becomes the main enemy of stored cider.
The best ciders are stored and matured in oak.
Digindeep

[quote="bodger:
This vanishing cider is known as the 'angels share' .[/quote]

Not often , but on occasions, been called an Angel.......
Can I now claim my share?      
bodger

Anytime your passing Diggers.
Rena

Digindeep wrote:
Not often , but on occasions, been called an Angel.......
Can I now claim my share?      


Gareth

bodger wrote:

We've made two batches. One batch has an SG of 1.050 and the other 1.040 which 'unmessed' with will produce a cider of 6.7% and 5.3 % respectively.


Out of curiosity how do you know that a particular SG reading will ferment out to a predicted %ABV?


I have never been able to accurately predict what a Mead will ferment out to because there are so many variables, so I have to rely upon start and finish hydrometer readings and a calculation to obtain a % :

For example, a Mead/Wine with an original gravity of 1.050 and a final gravity of 1.015 would be calculated as follows: 1.050-1.015=0.035X129=4.51% ABV
bodger

We've got a formula - %ABV = Gravity Drop  divided by 7.5 and the gravity drop can be estimated by the specific gravity
horace

Those equations make my head hurt
sod

That is worse than Algebra which I could understand (well sort of)
bodger

You don't for a minute think that I do the calculating do you?  I expect you can work out who does though.
sod

  Know that feeling
mole trapper

Bodger, roughly how much did you get from those please? I did about 300lbs of mixed varieties two weeks ago and only got about 35lts, very disappointing. Most were fallers so it wasn't that they were unripe.
on the upside eighteen different types went into it and the juice was good, fermented five demijohns of it so fingers crossed.
bodger

Spot on 150 litres.  I've no idea what the weight of apples were but a rough rule of thumb is that a 1000kg of apples should produce a round 750 litres.
bodger

We racked off 3 barrels of fully fermented cider this morning and put it into our oak red wine barrels. We'll have to be pretty careful with this stuff, its come out at 8 and 7.5% respectfully. Pretty powerful stuff.
It'll stop in the barrels now until the summer, when I'll sell it to some poor unsuspecting souls.
horace

12Bore

 
CasperF

Do you do mail order?  
bodger

Coals to Newcastle? but I suppose that I could do a hamper and send you some of these    as well.

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