Author Topic: Cider making, 2017.  (Read 1981 times)

SteveH

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Cider making, 2017.
« on: September 08, 2017, 08:06:38 AM »
This forum seems to be almost entirely about sport, but the title does mention "hobbies and interests" as well, so here's a thread about my cider-making from my own apples, with a Flickr album to which I will add more photos as the season preceeds. I've just started picking, and all the apples will be stored to continue ripening and turning their starch into sugar until October, when they will all have been picked, and I start making cider from them.
I've got nine trees, three of which were only planted in 2014, so aren't bearing full crops yet, but the others, planted in 2008 and 2011, and one old full-size tree which I inherited with the house in 1978, are doing, and this year looks like a heavy harvest. My varieties: 'James Grieve' (the old tree); 'Brownlees' Russet'; 'Cottenham Seedling'; 'Isaac Newton'*; 'Egremont Russet'; 'Bramley's Seedling'; 'Ribston Pippin'; 'Tom Putt'; and 'Dabinett'.
*'Isaac Newton' is the variety involved in the famous anecdote about Sir Isaac Newton seeing an apple fall from a tree and starting a train of thought that eventually led to his theory of universal gravitation. That tree was in the grounds of Woolsthorpe Manor in Lincolnshire, his mother's home where he was staying to avoid the plague in London, and it still survives. The variety, a cooker, is not the greatest apple around, but I just had to have a variety so important historically.

Flickr album.
I once tried using "chicken" as a password, but was told it must contain a capital so I tried "chickenkiev"
On another occasion, I tried "beefstew", but was told it wasn't stroganoff.

SteveH

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Re: Cider making, 2017.
« Reply #1 on: October 18, 2017, 01:58:04 PM »
Two more photos added to the Flickr album, of my crusher, and of this year's cider fermenting in what used to be the coal bunker, and is now my cidery: One gallon of "Dabinot", which is 50% juice from my "Dabinett" tree, and 50% other varieties (the darker demijohn on the left); and about 11 gallons of mixed-variety cider, now almost fermented out and ready for racking.
https://flic.kr/p/Zv5dGC
I once tried using "chicken" as a password, but was told it must contain a capital so I tried "chickenkiev"
On another occasion, I tried "beefstew", but was told it wasn't stroganoff.

Sebastian Toe

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Re: Cider making, 2017.
« Reply #2 on: October 18, 2017, 02:09:41 PM »
Two more photos added to the Flickr album, of my crusher, and of this year's cider fermenting in what used to be the coal bunker, and is now my cidery: One gallon of "Dabinot", which is 50% juice from my "Dabinett" tree, and 50% other varieties (the darker demijohn on the left); and about 11 gallons of mixed-variety cider, now almost fermented out and ready for racking.
https://flic.kr/p/Zv5dGC
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Shaker

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Re: Cider making, 2017.
« Reply #3 on: October 18, 2017, 02:12:51 PM »
Seconded!

I'd have a go myself if I had the spondoolicks to lay out on all the gear. I used to make my own wine but I gave it up - great results, but bloody hell, what a faff. Beer's much easier - cider as well, perhaps.
Pain, or damage, don't end the world. Or despair, or fucking beatings. The world ends when you're dead. Until then, you got more punishment in store. Stand it like a man, and give some back. - Al Swearengen, Deadwood.

SteveH

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Re: Cider making, 2017.
« Reply #4 on: October 18, 2017, 10:04:00 PM »
Seconded!

I'd have a go myself if I had the spondoolicks to lay out on all the gear. I used to make my own wine but I gave it up - great results, but bloody hell, what a faff. Beer's much easier - cider as well, perhaps.
Dunno about that - if you're making real ale from malted grain and hops, you've got to keep the malt at a precise temperature for an hour or so.
Cider is physically hard work at the beginning, crushing and pressing the apples, but after that it's easy.
I once tried using "chicken" as a password, but was told it must contain a capital so I tried "chickenkiev"
On another occasion, I tried "beefstew", but was told it wasn't stroganoff.

SteveH

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Re: Cider making, 2017.
« Reply #5 on: October 23, 2017, 02:06:45 PM »
My mixed-variety cider has finished fermenting at a gravity of 998, which means that all the sugar has been used, and it is completely dry. Now I just have to leave it to settle, then bottle it. It tastes very promising, and I've got about 12 gallons of it.
I once tried using "chicken" as a password, but was told it must contain a capital so I tried "chickenkiev"
On another occasion, I tried "beefstew", but was told it wasn't stroganoff.

Walter

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Re: Cider making, 2017.
« Reply #6 on: October 23, 2017, 03:38:55 PM »
My mixed-variety cider has finished fermenting at a gravity of 998, which means that all the sugar has been used, and it is completely dry. Now I just have to leave it to settle, then bottle it. It tastes very promising, and I've got about 12 gallons of it.
where I am at the moment I can see many heavily laden apple trees , all going to waste , very sad . When I were a lad you'd never see that happening ,

SteveH

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Re: Cider making, 2017.
« Reply #7 on: October 23, 2017, 05:36:19 PM »
Nor when I were. All us little toe-rags would've scrumped them by now!
I once tried using "chicken" as a password, but was told it must contain a capital so I tried "chickenkiev"
On another occasion, I tried "beefstew", but was told it wasn't stroganoff.

Walter

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Re: Cider making, 2017.
« Reply #8 on: October 23, 2017, 08:42:31 PM »
Nor when I were. All us little toe-rags would've scrumped them by now!
and gone to bed with a big fat belly ache 😂😂😂

Shaker

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Re: Cider making, 2017.
« Reply #9 on: October 23, 2017, 09:59:00 PM »
... and woken up with the two bob bits ;D
Pain, or damage, don't end the world. Or despair, or fucking beatings. The world ends when you're dead. Until then, you got more punishment in store. Stand it like a man, and give some back. - Al Swearengen, Deadwood.

Walter

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Re: Cider making, 2017.
« Reply #10 on: October 23, 2017, 10:59:45 PM »
... and woken up with the two bob bits ;D
or a touch of the screamers as it was known in our house haha
(Screaming fits)

SteveH

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Re: Cider making, 2017.
« Reply #11 on: October 24, 2017, 01:49:22 PM »
"Squirty bottom", as my older son called it when he was about 5.
I once tried using "chicken" as a password, but was told it must contain a capital so I tried "chickenkiev"
On another occasion, I tried "beefstew", but was told it wasn't stroganoff.