Comments on: back Online… Tasting Dave White’s Cyder http://bigeyelaboratory.com/2008/04/24/back-online-tasting-dave-whites-cyder/ Thu, 21 Aug 2008 01:15:33 +0000 http://wordpress.org/?v=2.3.1 By: Cider Academy. « Oldtime Cider http://bigeyelaboratory.com/2008/04/24/back-online-tasting-dave-whites-cyder/#comment-35 Cider Academy. « Oldtime Cider Sat, 26 Apr 2008 07:12:13 +0000 http://bigeyelaboratory.com/2008/04/24/back-online-tasting-dave-whites-cyder/#comment-35 [...] apple picking/press partner, fellow fermenter and coffee colleague Michael Elvin wrote me up  nice review of what I think will be one of the better batches yet. Surprisingly or not, it contains some great [...] […] apple picking/press partner, fellow fermenter and coffee colleague Michael Elvin wrote me up  nice review of what I think will be one of the better batches yet. Surprisingly or not, it contains some great […]

]]> By: Dave http://bigeyelaboratory.com/2008/04/24/back-online-tasting-dave-whites-cyder/#comment-34 Dave Sat, 26 Apr 2008 04:44:02 +0000 http://bigeyelaboratory.com/2008/04/24/back-online-tasting-dave-whites-cyder/#comment-34 Hey thanks Michael. I checked my notes on this one again and it appears you had a hand in this batch. Best part is this was only half of the 11 gallon batch. The rest gets bottles this weekend. Here are the notes... Cider 027 - Pressed 10/14/07 - Bottled on 01/12/08 - Red Caps Orchard & Harvest Comments Varieties Used in Blend: Queen Cox Pippin 90lbs, 12lbs Kingston Black, 20lbs "unknown grass green tarts" Eric Dickerson's, 50lbs small apples 2 trees at Gull Harbor RD, 80 lbs apple tree at house on Gull harbor RD Aromatic: Sweet and appley Blend Acidity: 0.6-0.7% Acidity. Not too acidic nice tang Blend Sugar: SG 1.054 Apple Amount: Juice Yield: 11 Gallons Sugar Added: 1.5c M Elvin Honey in 1.5c Boiling Water should raise to 1.06ish I hope. Yeast Type: 1 package Lalvin Champagne yeast EC-1118 & 1 package Lalvin D-47 Other Additives: (10/15/07 8AM) 10 campden tabs ground (10/21/07 1PM) 5 teaspoon yeast nutrient & 5 teaspoon pectic enzyme Acid: None (10/21/07) Tannin Estimatation: (10/21/07 1PM) added 2tsp grape tannin Comments: Pretty nice pressing, was fairly picky about the apples I ground, cider apples were excellent, pressed 15 days after picked Hey thanks Michael. I checked my notes on this one again and it appears you had a hand in this batch. Best part is this was only half of the 11 gallon batch. The rest gets bottles this weekend.

Here are the notes…

Cider 027 - Pressed 10/14/07 - Bottled on 01/12/08 - Red Caps

Orchard & Harvest Comments

Varieties Used in Blend: Queen Cox Pippin 90lbs, 12lbs Kingston Black, 20lbs “unknown grass green tarts” Eric Dickerson’s, 50lbs small apples 2 trees at Gull Harbor RD, 80 lbs apple tree at house on Gull harbor RD
Aromatic: Sweet and appley
Blend Acidity: 0.6-0.7% Acidity. Not too acidic nice tang
Blend Sugar: SG 1.054
Apple Amount:
Juice Yield: 11 Gallons
Sugar Added: 1.5c M Elvin Honey in 1.5c Boiling Water should raise to 1.06ish I hope.
Yeast Type: 1 package Lalvin Champagne yeast EC-1118 & 1 package Lalvin D-47
Other Additives:
(10/15/07 8AM) 10 campden tabs ground
(10/21/07 1PM) 5 teaspoon yeast nutrient & 5 teaspoon pectic enzyme
Acid: None (10/21/07)
Tannin Estimatation: (10/21/07 1PM) added 2tsp grape tannin
Comments: Pretty nice pressing, was fairly picky about the apples I ground, cider apples were excellent, pressed 15 days after picked

]]>