Cider 2010

[LoganO]

I am getting 6 gallons of fresh pressed unpasteurized juice this weekend. I have not done a cider before and see a lot of people add camden tabs 24 hours prior to the yeast pitch. How many tablets are needed for 6 gallons and what is the purpose? Is there any need for a starter and what temperature range do you recommend for the ferment?

[ipaisay2.0]

I am getting 6 gallons of fresh pressed unpasteurized juice this weekend. I have not done a cider before and see a lot of people add camden tabs 24 hours prior to the yeast pitch. How many tablets are needed for 6 gallons and what is the purpose? Is there any need for a starter and what temperature range do you recommend for the ferment?

I have 8 Pear trees in my yard and have never made a perry. I heard they really gum up in the press and are a real pain to deal with. Let me know how it works.

[spiderwrangler]

I am getting 6 gallons of fresh pressed unpasteurized juice this weekend. I have not done a cider before and see a lot of people add camden tabs 24 hours prior to the yeast pitch. How many tablets are needed for 6 gallons and what is the purpose? Is there any need for a starter and what temperature range do you recommend for the ferment?

The tabs are to knock down wild yeast and other microbes that may take off in your cider and contribute flavors you won't like. I'd use the suggested rates on your bottle of camden tabs, and probably add some pectic enzyme and nutrients to your cider too before pitching. As for a starter, that would likely depend on what yeast you are using, I generally use dry champagne yeast, so I just rehydrate and pitch. As for temp, I typically ferment ciders at ale temps.

[LoganO]

Thanks for the info that helps out! I was looking at the Wyeast 4766 Cider or 4021 Champagne, White Labs 775 or the Lalvin EC-1118 Dry yeast does anyone have a recommendation?

[spiderwrangler]

I've had good results with the EC1118.

[LoganO]

When treating the juice with campden do you do this at room temp or cold?

[TimmyR]

With the juice I used last year I just did it room temp. I also had good luck 1/2 dosing one 1-gallon batch and letting the natural yeast ferment it (guidance was from Andrew Lea's book.)

[TimmyR]

Update
Batch #1: 1.050 --> 1.030 (on 10/10/10); racked to secondary with 1.5 tsp pectic enzyme and happily bubbling away & clearing
Batch #2: 1.058 (calculated) -->1.020: 1 lb brown sugar and about 6 gallons of cider on dregs of Batch #1; racked to secondary yesterday on top of 3.1 lbs of Blackberry Puree; estimated OG: 1.069 (effect of puree 30 points/pound/gallon)
Batch #3: 1.075 (estimated): 5-gallons of cider yesterday with 12 oz of molasses and 1.5 lbs of medium dark brown sugar; I'll add the remaining pound of brown sugar dissolved in more apple juice either tomorrow or Tuesday.

All OG calculations were based upon measured apple juice gravities plus adjuncts.