Saturday 27 November 2010

Tidying up...

Well 8 pumped out okay... didn't taste very good - reckon it'll come good though (SG1.005) - others around 1.002-1.004.
With the early snow an icy path to the garage hasn't helped with the necessary toing and froing and I've already got bloomin' chilblains.
Still got to get the 18lbs crabs sorted yet... phew, shopping list next - just time for a cuppa...

Back ache - rack ache!

Spent today racking... and back is aching... 7 refused to pump with the submersible so I had to raise it so that some syphon action helped but it gave up at about 1/3rd full and so syphoning was the only option... and the pump had stirred up all the sediment - still it is it's first rack. Might as well tackle no.8 while I've got it all set up - I'll try and pump 1/2 out first to make it easier to lift. Here goes...

Friday 26 November 2010

Repeat after me...

...'must rack batches 3-7 this weekend', and press 13... and prepare 14. Just 18lbs of crabs needed for 13 now... oh and then there's work - the bill paying stuff...

Thursday 25 November 2010

Why..?

I don't need 'em now... but I came home with sh*t loads more apples today - windfalls (nay just 'falls' by now...) - there's a reason though. The many Golden Delicious of last week's sortie are not as tasty as the two sackfuls brought back today and the sharps - just a bag full - are less sharp than some I have... No bitters today though - not a oner...
Two tubs now prepared for batch 13 and the 390 litre mark...
It has to be noted that weariness is now creeping in...

Crabs-a-Plenty!

A couple of forays yesterday sees the bitter stocks up: 10lb and a 28lb. This means I'll have some surplus on 5 more batches at 20% bittersweet, though will be 13 lbs short at 27%. There's a couple of locations to try yet... One yesterday revealed nothing at all - clearly a biannual (can be a problem with wild trees and why it's well to source a good few...) - and there I was expecting to come upon a nice green carpet. Another, though not particularly bitter - more sweet - yielded yet another 28lbs, so should reach the target of 500 litres (of pressed juice that is)

Wednesday 24 November 2010

Getting there...

Sunday: prepared for 12 and took stock of remaining apples: sweets: 295 lbs; sharps: 170 & bitters only 71 lbs. So with another 5 batches left to press (6 would be better mind...)
Pressed 12 Monday night... but the central heating went off, so priorities and all that...
Simple plumbing problem - heating sorted (for now...) and tidied up from 12 inc. scrubbing down the press boards. Started on sharps for 13...

Apple stocks only show a surplus on all three with a 60/25/15 (%) mix - ie: sweet, sharp and bitters, so looks like I'll be grubbing about in hedge bottoms again this week for more crabs. Reckon I should be able to muster enough to get that up to 20% though - otherwise these last batches will tend to be a bit bland.

Saturday 20 November 2010

Batch 11 tonight -

just after those last few litres now... be good if I could get 12 sorted and pressed tomorrow. Bath time now for me...

Neat Demonstration!

Here's why its a good thing to maintain a little fermentation with stored cider:



As C02 gas is heavier than air it stays below any air in the same container thus forming a protective layer that helps prevent spoilage.
Here the Co2 gas is 'poured' from the glass thus starving the candle of oxygen.

Wednesday 17 November 2010

And then some...

So this evening has seen batch 2 racked. The Young's taps have a nicer feel to them so I swapped the tap first... and the sterilising takes ages, but batch 2 came through a lot clearer for tie wrapping the Whale pump to a stick. This is from the Pooley and Lomax suggestion of using a cane for the racking tube. I've never done this before (as it's more to sterilise innit...) but it's well worth it - a solid tube would be good - I should get my thinking cap on... anyway with more control over the pump (though I could do with an inline switch while I'm at it... doh...) there's less panic when you get near the bottom and I hardly drew any lees in - very clear - in fact could be too clear if I wanted to ferment it further...

Donor and recipient on floor - a pump saves a dead lift of 30kgs! (good news for my ageing back that was complaining after collecting the 4 sacks of apples earlier...)



the submersible pump 'strapped' to a plywood stick gives better control:



Yeast and remaining lees in the freed-up container:



Home made plywood spanner fits both the Youngs cap and HB cask cap (only just on the HB though and needs improving as the handle lugs get in the way...):



Degustation time!!



Beautifully clear, a little more acidic than no.1, but again a very promising cider nouveau - certainly puts the 'turbo cider in it's place, lol...
cheers!

Still apples to be had...

As it came on to rain at lunch time, and as it happens my customer at the time has an orchard... and 'that tree over there is laden.' Golden Delicious may not have a lot of flavour, but they have a lot of sugar... an hour and 4 sacks later there were still more on the tree...
Same on Monday - passed two laden trees (municipal) and stopped to collect 2 bags of windfalls - and this was after collecting plenty of fallen crabs on the way over. One of them looks like 'Liberty' - has greenish flesh and sweeter than it should be maybe... I dunno, not good on names - it's the flavour that counts! Anyway, this is it:

Tuesday 16 November 2010

Batch 1 on Tap..!

Unintentionally of course - only it's 2nd rack, lol - but as I'm out of fermentors the 30 litre barrels is all I got... lovely flavour (bit acidic mind... which is to be expected) and it's going to difficult not to open the tap now and again...

Sunday 14 November 2010

300 litres!

Batch 10 makes 1.052, and adding a few extra pounds of apples did the trick, leaving a bit of surplus to 'backfill' batch 9.
Earlier batches are needing racking now too - I'm out of fermenters now but have 4 empty 30L supercasks, but still needing more containers...

Saturday 13 November 2010

Up 'ere fo' thinkin':

Adapted scratter in the 'UP' position:



the arm secures the set-up for easier changing of the tub:



...however it has taken to clogging up again...

Sublime and... well, plain ridiculous



Them there's apple pips saved from the crab apple sort - planning a Johnny Appleseed post - the other's a bit different for a white cider - 49p at local bargain store 'Job Lot' - (top right's the kettle)
here's back label:



High Spirits International..? LS12 2PY..? Armley... Leeds..? 'Fully matured - Aged in Oak' 7.5%...

't'internet fo' thi:



Hi-Spirits International

Scotch Park Trading Estate,
Forge Lane

Leeds

LS12 2PY






- wish I'd bought a few more really... not that I'm advocating rushing out mind

Laugh Out Loud...

...roll on floor laughing:
Just feeling a bit mental really. Last 2hours doing crab apples...
Batch 10 pressing tomorrow but I still need another 12 lbs of the little-
my hands can't take it no more... probably arthritis...
At some point amateur cider makers have to decide whether to continue to handle and check every single bl**dy apple or just chuck 'em in... 10 x 90 = 900lbs, then there's the ones that got away by rotting or revealing wireworm holes that go in all directions or mouldy middles.
They'd laugh down Somerset all right - they got proper 'cider apples' down there...

Wednesday 10 November 2010

Batch 9 in...

...just (made 1.054) - Had to coax every last drop from the press that has developed a few more (for the moment) small cracks. I think I must have scales that weigh low (some old Salter bathroom scales with an LED display) and as I've used different containers I must have ended up with less apples. Switching the pulper back on without putting an empty tub underneath didn't help either - sh*t for brains or what?
Anyway leaving the press under pressure all night has coaxed the level to just below the shoulder on the Young's fermenter bin, but probably not done the ageing timbers of the press any good, and there's only one spare 6"x2" piece left, but I did speak to a customer yesterday who has some 4 or 5" channel steel section going begging. Whether there'll be time to bolt or weld something up now is another matter...
300 litres is next target, and with around 6 weeks left, if I can keep the press going I might just make it and though it's hard going on your Jack Jones there's still apples to be had.

Monday 8 November 2010

The Gravity of the Situation...

...dire, weatherwise (with bills to be paid) and low ciderwise:

Batch 8 struggles to make 1050


Though, with such unsuitable conditions for the day job, there's time to sort some crab apples towards batch 9. These are quite sweet, juicy with high tannin content:



but need a wash...



and kitchen's getting a bit cluttered!



...more space needed!

Sunday 7 November 2010

Batch 8

...in the bag, well bin.
10.40pm, I'll do the gravity test and wash the press boards down in the morning ...
This 'ere Cromwell's Last Gasp has all the properties of a bottle conditioned cider and would come over better as such with its more subtle flavour, champagne style that is, as do Burrow Hill (for one) - really dry and bubbly... yeah, I reckon.
Bath time methinks

The Boy Done Good...

...but not good enough:
Over ambitious or what? I'd prepared the 90lbs for batch 8 (scratted and pulped by midday - photo) and decided to go for 2 pressings today... by 3pm I'd got the sharps and the sweets ready, but realised that if I tried to sort out the bitters I'd lose out on the pressing all together if not careful. So at least I'm ahead on batch 9 preparation at least. 8 is still in the press, tweaking for the last few litres and there's quite a bit of creaking and cracking as that new top beam settles - fingers crossed x



As the apples dry out a bit it might be better to add a few extra now maybe 93-95lbs..? well, old bits of timber do have their limitations I suppose!

Tried a glass of the Cromwell (Last Gasp)... bit disappointing I must say, certainly lacking the rustic charm and flavour of the Pickled Pig. It's a bit more like my turbo cider, though with a little more sophistication to be fair...

Time to give the press a tweak...

Thursday 4 November 2010

Yeast and stuff

If there's no yeast in apples there should be no natural fermentation with new press cloths, boards and collecting plate. Though the scratter had been used before there is no chance of cross over from cider related stuff as it only comes into contact with apples. When setting up from scratch then there should be no natural fermentation occurences if it's down to 'contamination' of cider making equipment. Even when the apples are washed natural fermentation still occurs...
Conclusion: there is indeed yeast in apples! ...or it's all down to Malus Magic.

Wednesday 3 November 2010

Those Cambridge Ciders



Left to right - Breton Cidre 'Valderance'* Traditionnel Bouché Brut from Cafe Rouge, Cromwell's 'Oliver's Last Gasp' and the 2.5 litre flagon of Pickled Pig's 'Porker's Snout'
*This link shows labels with the same Valderance logo. Bouché = sparkling, but bottle conditioned..?

Tuesday 2 November 2010

Rain Starts Play

As it turns out I had some bits of 6" x 2" - can't remember where I aquired them, but far too good to leave in the skip...
Replaced the cracked side only -

cracked side removed:



Using old beam as template for holes:



New section in place...



...noticably longer than old piece, giving more strength at end grain hopefully:



1" ply load-spreading top plate refitted (tight push fit):



Better left for that bit of extra strength than sawn flush?



Hopefully this will last until I can make myself a better one from steel... just 290 litres to go ;)

Monday 1 November 2010

'Pickled Pig...'

A weekend away is always a good chance to try out other ciders. Cambridge area offers the above made at Stretham (from local apples) - 2.5 litres a tenner (Porker's Snout) from Griffins, 3 Cups Walk, Ely. Then a couple of bottles of Cromwell's from Oliver Cromwell's Tourist Info shop - not tried the dry (Oliver's Last Gasp) yet though.
'Origin8' in Cambridge have gone (now a Pizza place) and so the chance was missed to get hold of some Cassells as the other outlets (both Bachanalia) were closed on the Sunday. The lady in Threshers did point to their own Breton cider...
Chain owned Cafe Rouge had a rather pleasant Breton Cidre on the menu, which left a little cloudiness in the bottle though not enough, I decided, for it to be bottle conditioned.
Better get that press mended...