Cyder Season 2015: 21.5 Gallons Going and New Tools For Old Cydermaking

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:

2015 Class Picture

  • 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
Brewbucket Gallons

At least one of those wishes I could immediately grant myself. Seems a 6.5-gallon bucket will hold 7, so long as I don’t need too much head space.

 

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).

stillards-scale-001

The stillard (aka stilliard or steelyard) is the long object on the upper left and the scale is on the right.

 

 

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