Orchard Orgy FP

Ref 2020-08 Orchard Orgy (Pre-Release) Brewer Farmer Jim's
Style Experimental Cider Type Cider
Started Thu 27th Aug 20 OG 1.030 Status Available, 4.2% ABV
Packaged Sun 15th Nov 20 FG 0.998 Fermenter Plastic Bucket
Handle 2020-08 Orchard Orgy (Pre-Release)
Brewer Farmer Jim's
Style Experimental Cider
Type Cider
Fermenter Plastic Bucket
Status Available, 4.2% ABV ABV
Started Thu 27th Aug 20 OG 1.030
Packaged Sun 15th Nov 20 FG 0.998

A small batch which we pressed at the end of August in order to figure out what we would do with the rest of the apples later in the year.

Dec 202025Fri

Like Type 25a I hadn’t realised these were still in the house, so it’s about time they get into cooler temperatures for conditioning. It’s around 3 – 5 ℃ in the garage right now, should help clear up any remaining cloudiness. Speaking of which, these look more or less perfectly clear already – can’t wait to see where we end up when we do our tasting in a couple of weeks.

40 days
Nov 202015Sun

Bottled this batch today, adding a combination of Xylitol and carbonation drops in order to evaluate and get a feel for what we want to do with the two 25 litre buckets we collected today from the 25 September batch. FG came in at 0.998 (so no change in 2 weeks) and bottle numbers (release candidates) are as follows:

  1. No priming sugar, 5g Xylitol
  2. 1 Coopers carbonation drop (375 ml) and 5g Xylitol
  3. 2 Crafty Fox carbonation drops (500 ml) and 5g Xylitol
  4. No priming sugar, 10g Xylitol
  5. 1 Coopers carbonation drop (375 ml) and 10g Xylitol
  6. 2 Crafty Fox carbonation drops (500 ml) and 10g Xylitol

I’m storing these in a brown cardboard box in the server room at between 20 and 22 ℃ until they’re ready for conditioning.

12 days
Nov 202003Tue

Only bubbling weakly once ever 2 minutes now. SG measured at 0.998 with signs of carbonation making readings difficult and necessitating repeated spins of the hydrometer. According to the ABV calculator we’re looking at around 4.20% now, and since the sample tastes just fine I’m going to bottle this as soon as the SG stabilises – maybe around 4 weeks after secondary (so 15 November) according to this article?

8 days
9 days
Oct 202017Sat

Islands of foam have linked up on the surface, bubbling at rate of one every 1-2 seconds. The formation of foam itself appears to be cyclic; 30 minutes after writing the last sentence I happened to notice that the irregular quarter inch deep foam on the surface had receded back to large, shallow islands again. A further 20 minutes later and we’re back to a solid layer of foam, approaching an eighth of an inch in thickness here and there. Weird.

1 day
1 day
Oct 202015Thu

Still bubbling slowly. Decanted into fresh demijohn in order to leave behind some of the sediment, specific gravity measured at 1.006. That’s low enough for bottling, but we decided to improve the already OK taste and give it a chance to make more alcohol by adding 250g of white sugar. (That figure was plucked out of thin air after reading the instructions with the hydrometer properly, in hindsight the 25g was added last week was nowhere near enough)

7 days
Oct 202008Thu

Bobbling stopped, trying to encourage secondary fermentation by transferring to a fresh demijohn via glass jug and paper coffee filter in funnel to remove sediment. Gravity measured at 1.005. Added 25g brown sugar dissolved in warm water, about half a gram of wine nutrient, and a whole sachet of EC-1118 champagne yeast, first revived in warm water. Lost a little bit from the old demijohn due to sediment and filter issues, maybe just over half a pint. Gravity at the end was around 1.009, started bubbling at a rate of 1 in 25 seconds pretty much as soon as the airlock was on, so hopefully we’ll get a good fermentation. New demijohn now store in Mark’s office, where it’s around 22 degrees.

2 days
26 days
14 days