Second Racking Post Fining

Our Second Decanting

The Bentonite fining agent clarified our cider nicely.  Based on my research, I thought I may need to add a positively charged fining agent to further clarify the cider, as Bentonite is negatively charged; but after a few weeks, the cider has such a lovely rich amber glow, clarity and delightful flavor that really requires no further processing.  In this case, less is most definitely more.

Beautifully clarified, with Bentonite at the bottom:

Today's objectives were to:

1.)  Use hydrometer to calculate alcohol content
2.)  Siphon cider and decant to a clean carboy
3.)  Adjust flavor

Using the Hydrometer to Calculate Alcohol Content

I read that the hydrometer is to the wine/cider maker what the compass is to the mariner.

The hydrometer measures the weight (gravity) of a liquid in relation to the weight of water. Because the relation of the gravity to water is specified, the resulting measure is called a specific gravity.

A hydrometer will float higher in a heavy liquid (such as one with sugar dissolved in it) and dips lower in a light liquid (such as in water or alcohol). By knowing how much sugar you started and ended with, you can calculate the resulting alcohol content.

Based on a hydrometer reading that began with 1.070 in September and today's drop to just a shade below 1.000, our projected alcohol content will be around 9%. 

Here's how it works out:

1.070 - 1.000 = .070 (drop) x the K Factor (ranges from 125-130 for cider making - we chose 128)

The result is 8.96, or roughly 9%.

Siphon Cider & Decant to A Clean Carboy

Bernie fashioned a device to keep the siphon tube from disturbing the Bentonite.

The siphoning process begins.

Adjusting the Flavor

After all four of us tasted the cider, we determined it would be even more delicious with the addition of Bernie's super premium Pete's Mountain collected flower honey.

So I imagine that we should refer to the cider as "Cyser" from this point on, because now it is truly a combination of apple cider & mead.

The addition of honey may have the consequence of reinvigorating the fermentation process.  This, in conjunction with moving the carboy to a warmer location, could quite possibly boost the alcohol content. 

It simply means we need to keep a close eye on the cyser's metamorphosis...and taste it frequently!


Although I haven't tried these recipes, this looked like a nice place to start:  Cyser Recipes.

Cider Apples

The Golden Russet

I didn't intend to buy the Golden Russet when I planned my cider orchard.  I was looking for historically significant, really special apples and this one just seemed...well, a little ordinary.  But I was persuaded by an apple connoisseur who said that the Golden Russet was quite possibly the greatest American cider apple.

I would have to say that deferring to the expert really paid off.  Of all the apples we pressed, this was the juiciest, hardiest, most disease-resistant apple in the orchard.  It produced a lovely tart & sweet juice.

Here's a review by a very serious apple lover:  Golden Russet Review.

What's a Russet?

See how this apple's skin looks a little brown...like a Russet potato some might say.  Russets sometimes have a brown, splotchy or leathery skin.  In Shakespeare's time, this type of apple was referred to as a "Leatherskin."  When you bite into a Russet apple, you'll hear a loud crack and experience a burst of flavor.  While not as picturesque as apples cultivated for today's aesthetics, this heirloom variety typically produces the highest sugar content and varied flavor profile.

The Golden Russet dates back to the 1700s from New York.

So while I may originally have thought this one to be ordinary, I couldn't have been more wrong.