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i make a few small adjustments to pH (bring up to 3.2/3.4 from 2.8/3.0, add wine tannin (0.5 tsp per 5L), bump sugar levels up to 1.055 with dextrose if I need. Yeast is Gervin cider yeast.i try and ferment slow and low (otherwise whatever temperature garage is, so at this time of year could be...

Trees this year had more blossom and more pollination as conditions for insects at that time were better than last. Not the same drought in summer either which has resulted in many more apples. only downside is despite precautions, I seem to have had a worse coddling moth problem this year...

To say you cannot make good cider with bramleys is not true. Mine is 100% Bramley and I entered my small batch production it in to a show winning a higher medal than many commercial producers using more traditional apples. Bramleys are very acidic and lack tannin - did you make any adjustments...

My trees are from a larger orchard that got incorporated into my garden. Bramley typically acidic (pH2.8) and low tannin - not typical cider apple profile. Couple with fermentation to FG 1.000 and no back sweetening can lead to things being a bit tart. I tweak to put a bit more in a traditional...

No expert here by my apples are Bramley giving juice typically pH2.8 - 3.0. I like things tart, but do just knock the pH up a bit to 3.4-3.6 with ~3 tsp precipitated chalk per 5L, but I do this at the same time I add tannin and some dextrose to bring up to the SG I want. I then confirm the pH...

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What is the current gravity reading? Not an expert either, but wonder If you are close to 1.000 now so stopped fermenting.

Not a beer brewer here, but my wife has a similar view on how much freezer space I take up with chopped apples as I collect enough to make it worthwhile doing a cider pressing!

…That’s not to say I am not open to experimenting. Each batch has been a progression where I have tweaked something then decided if I like or not. The trees are old with one not producing as much as others. Propagating to preserve them may be something to try.

Thanks for the link - very helpful i use cider yeast (Gervin GV13) and as I prefer bone dry so ferment all the way to FG 1.000 and then bottle condition. I have done some batches by killing yeast with Camden and adding an inhibitor before bottling, but had already gone to 1.000. I did add a...

what apples do you have? pH 2.5 and need to tannin implies you have something Bramley like? what are the advantages of yeast nutrient as I have never found I needed it?

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did my first press this weekend too. mix of drought and codling moth larvae have caused an earlier drop. With the larvae bits cut out got 2x5L OG 1.046 which is up on the fir batch of last year, but lower than 1.050 that most 2021 batches were.

Hi All, I have been lurking on this forum for about a year picking up tips since I started making cider last year, thought time to introduce myself. I moved in to a new house in 2020 on the site of an old farm that had a Bramley orchard. 3 trees remain of that orchard in my back garden. They...