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Thread: Good cider sources

  1. #1
    Join Date
    May 2006
    Posts
    3,695

    Good cider sources

    As we get into the heart of the season for cider-making, it'd be nice to give a shout-out to the local cider mills that produce fresh, preservative-free, cider perfect for fermenting into hard cider.

    Here's my source: Gould Apple Orchard, on Green Road, about 500 feet off of Illinois Route 47, just north of I-88, about 40 miles west of Chicago's Loop. They're the 6 generation running a century-old cider press run by a PTO belt from a farm tractor. The batch from which I got my cider was all of about 15 minutes old. City folk, note that you can't exit to IL 47 when you're westbound on I-88 (the next exit is all the way in DeKalb). Take the IL-56 exit, take the Galena Blvd exit from 56 and go west, then north on IL-47. Reverse to go home.

    What your favorite cider source?
    On deck: a clone of Carolina Beer Co's Rye Stout, clone of Breckenridge's Vanilla Porter,
    Primary: Schwarzbier
    Secondary: Dortmunder, Hopweizen
    Keg Conditioning: Dunkelweizen, Roggenbier, Okto, Ord. Bitter
    On tap: Alt, Hefeweizen, Cigar City Maduro clone, Mild
    Bottled: Mead, Quad Rajet, Granola Bar Braggot

    Too much of everything is just enough.
    - J. Garcia

  2. #2
    Join Date
    Sep 2007
    Posts
    1,975
    I was thinking of making a cider as well. All of the orchards in my area seem to pasteurize. That makes it unusable for hard cider, correct?
    On Tap: Frankenmuth Brewery's Twisted Helles
    Bottled: Nothing
    Kegged: Founders KBS Clone Brewed in '09 - might not be good anymore
    Primary: Nothing
    Secondary: Nothing
    Next brew: Soon I hope

  3. #3
    Join Date
    May 2011
    Posts
    482
    Not at all! Pasteurized cider is perfectly fine, you just need to find some that doesn't have any chemical additives. If possible, find cider that still has some pulp too; it has had better flavor in my experience. I've used Whole Foods cider, plain store bought apple juice, and farmers market cider (soooo not worth the price) to reasonable effect. My best results came from my apple jack (of which I will be opening my last big bottle come Christmas) and English cider attempts.
    Give me a woman who loves beer and I will conquer the world. (I think I may have found her!)

    On deck: Citra smash
    Fermenting: None
    bottled: Porter, lots of cider, IPA, honey ale, and esb.
    Secondary: Zip point squat
    Kegged: Amber Ale

  4. #4
    Join Date
    May 2006
    Posts
    3,695
    Pasteurization does not affect fermentability, though some may be able to detect a slight flavor change from fresh-pressed.
    On deck: a clone of Carolina Beer Co's Rye Stout, clone of Breckenridge's Vanilla Porter,
    Primary: Schwarzbier
    Secondary: Dortmunder, Hopweizen
    Keg Conditioning: Dunkelweizen, Roggenbier, Okto, Ord. Bitter
    On tap: Alt, Hefeweizen, Cigar City Maduro clone, Mild
    Bottled: Mead, Quad Rajet, Granola Bar Braggot

    Too much of everything is just enough.
    - J. Garcia

  5. #5
    Join Date
    Sep 2007
    Posts
    1,975
    Ah nice! I'm going to get some going in the next week or so then!
    On Tap: Frankenmuth Brewery's Twisted Helles
    Bottled: Nothing
    Kegged: Founders KBS Clone Brewed in '09 - might not be good anymore
    Primary: Nothing
    Secondary: Nothing
    Next brew: Soon I hope

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