Hi guys
First of all I have to say this - Just caught up witht he freeFM and cider shows on the archives. Much as it pains my heart to say this, you seppos have done a pretty good job. Even if you do mangle the english language. Not sure how useful the FreeFM show will be to us here down under as the chances of any of the US micros sending their gear this way is pretty remote but a good show anyway.
I've been lurking for a while but the cider show has prompted me to join the insanity and post something.
I have been playing with cider for a while now and we have the same problem you yanks do - no one here grows real cider apples. We have to use eating apples which have the sugar but not the acid you need for a good balanced cider. I was pleased to hear that 2 Rivers uses eating apples and adjusts their acid because this is what I have to do so at least I know a good product is possible. The one thing that I didn't hear in the discussion is what to adjust the acid to. What are we aiming for? I am assuming that the higher the sugar the higher the acid needed to balance it out. I have been aiming for around 6-7ppt as tartaric. Am I in the ballpark?
Most of my ciders have been very ordinary but I suspect this is bacause I have been using lousy juice. I have found a decent apple orchard within a days drive so I'll be trying to get some decent fruit for the next batch.
Cheers
Dave
