Summary: TweetSimple Ciders and Meads Fermenting Away So yesterday I did a quick segment on making ciders and meads the super simple and easy way. While I felt I covered cider fully I got a few comments and a butt load of emails (over 20 on one subject I officially all a butt load) asking me for the “exact proceedure”. So I decided to do that today, which takes about 3 minutes and hence expand it into a show on making meads and ciders in super simple and small batches. I have to thank mead maker extraordinaire Michael Jordan for cluing me in on the simplicity of making small batches of mead in water bottles. This eliminates a lot of cleaning and sanitizing. It cuts total time to almost nothing per batch too. From there it was a very short mental leap to hey, pastured juice, add yeast and done, but will it be any good was the question. As it turns out major awards have been won in cider competition by people doing little more than fermenting low cost store bought apple juice and at times adding a bit of sugar. I started checking into things like canned fruit, my friends a whole new world of fermentation has opened up to me, I want to share it with you today. Join Me Today To Discuss… First a disclaimer these methods are new to me, but pretty full proof Some definitions and items that will help you a lot in the world of fermentation Fermentation Attenuation Floculation Racking Priming Sterilize Pasteurize Sanitize Lees Cold Crash Stabilize Campden Tablets Potassium Sorbate Oxygenate Yeast Nutrient Staged Fermentation Pectic Enzyme Bottle carbonate Bottle condition Still cider/mead Force carbonate Specific Gravity Hydrometer Starsan – this is your friend! Floating Thermometer 150 Degrees is Your Other Friend Adjunct Making Basic Simple Cider with Store Bought Juice Taking it up to a 5 gallon batch Making a very basic ciser (apple mead) Making a very basic pyment (grape mead) Some fruits/juices to consider Canned Cherries Dried White Mulberries Rasp and Black Berries Pomegranate Cranberry Screw it try anything it is only a gallon that is the point Rules for bottle vinting Pasteurized means no real sanitizing is needed, no stabilizers either Make sure there are no additives other than say absorbic acid Don’t sweat it, just try it and keep records, I use a sharpie and the existing label Racking off and bottling or kegging Bottle in its own bottle Bottle in wine bottles or beer bottles Kegging Force Carbing in Soda Bottles Final Thoughts Have Fun, Be Responsible Resources for today’s show… Join the Members Brigade The Year 1684 Join Our Forum Walking To Freedom TSP Gear PermaEthos.com AgriTrue.com GenForward Knife Kits – (sponsor of the day) Backwoods Home – (sponsor of the day) Instructible on Simple Cider with Video on Making a Carbonation Cap Difference between campdem and potassium sorbate Edworts Apfelwein – Awarding winning cider made with cheap store bought juice Homebrew Talk Cider Recipe Board Homebrew Talk Cider Making Board Battle of New Orleans – Johnny Horton Bob Wells Plant of the Week – Arctic Frost Satsuma -It is adaptable from zone 7 to zone 10. It is cold hardy down to 10 F. degrees. This small, spreading tree has white flowers with a sweet orange fragrance. In winter it produces juicy, nearly seedless and easy peeling fruit. It grows from 8 to 12 feet tall in the ground and 6 feet tall in a container. If you have been wanting to plant citrus in zone 7 & 8 then this is the cold hardy variety for you. If you live above zone 7 you can grow it in a container. Bob Wells Nursery specializes in edible landscape plants and trees including: Fruit Trees, Berry Plants, Vine Fruit, Nut Trees, as well as the hard to find Specialty Trees. Find this plant and more at BobWellsNursery.com Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation c[...]
