Recently my friend Doug offered to pick up five gallons of fresh-pressed juice from an orchard in Amesbury, Mass. After he dropped the juice off, I decided to take one of the five gallon jugs, pour it into a one gallon growler, and let it spontaneously ferment to see what kind of unique flavors I might get.
|Doesn't get more fresh than this!|
|Bloated like me after dinner on a business trip|
At that point I decided to let the spotaneous fermentation go. I blended my original one gallon in with the four gallons from the refrigerator. I tasted a sample from the one gallon jug. It smelled kind of
sulphury, but tasted okay. To de-gas I may rack the cider again, but it probably just needs time.
The ability to keg and force carbonate gives more more room to experiment. I can sulphate and back-sweeten a cider with apple juice concentrate or un-fermented juice without worrying about yeast re-fermenting the added sugars.
When I finally built my keezer, my last cider was one of the first three beverages I put on tap. Cider is so easy to make I should try to keep on one draft all the time.
Follow me on Twitter @JChalifour
Like The Would-be Brewmaster on Facebook