All I’ve been thinking about since starting my first cider batches last fall is expanding the cydery. Of course, these thoughts focused on the drinking, not the fermenting. The first few days of primary fermentation produces a lot of CO2 gas. As the juice bubbles away, it releases this gas into the room, as you can see in this video
This gaseous release is about as pleasant as the phrase “gaseous release” sounds. When I started nine gallons going this past Tuesday, I didn’t consider that more fermenting cider produces more gas. Currently, the house smells strongly of apples and yeast. As I keep telling J, it’ll get better. Next week.
The source of these fumes includes:
Fermented pear juice is called perry. It’s a flat, very dry drink. I decided to experiment making a simple perry based on what one might call a whim, figuring what’s the worst that could happen. I found this pear juice at Whole Foods.
Next time I want to try making perry using this
*Solebury Orchard‘s November blend consists of:
25% Honey Crisp
25% Stayman Winesap
5% Sun Crisp
5% Golden Delicious
5% Keepsake, Fuji, Braeburn