Welcome to Pommel’s fourth cyder season! Last week I started several cyders, some old favorites and some new experiments. They are, from left to right:
- 6.5 gallons of the 1723 honey wheat cyser (so far this one remains a fan favorite) – Potential ABV 11.5%
- 1 gallon unchaptalized raw juice (cause I hate to waste fermentable juice) – Potential ABV 7%
- 6 gallons of the 1674 Penn spiced cyder – Potential ABV 8%
- 5 gallons for experimenting with fortifying and royaling – Potential ABV 7%
- 3 gallons raw Golden Russet (another house favorite) – Potential ABV 8.5%
All of them are fermenting with natural yeast only.
This season I’ve started using brew buckets. They’re certainly not historical, but they are more cost-effective than oak barrels. They allowed me to double production without doubling the expense. The juice will stay in the buckets for a few weeks before being transferred to glass carboys to condition for a few months.
Useful as the buckets are, I wish they
- Had a clear side or top to show fermentation
- Had their upper gallons marked (these are all 6.5 gallon buckets, but the printed markings only go to 5)
- Were wooden barrels
I also purchased a digital scale which should cut down on the various mathematical conversions I’ve been doing. Though a stillard and scale would be more accurate (historically speaking).