Whiskerino 2009

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  • posted: November 04 @ 6:55pm
Tonight I tasted my cider for the first time since it was apple juice; it's strong, smooth and not too sweet. I also took the final gravity measurement and the alcohol content is netting out at around 11% - should be fun but it's perhaps a bit higher than is typical for a Brut.

Hey, at least it didn't turn into vinegar.


yourfavorite says:
the maddest scientist that there ever was.
Posted: Nov 4th, 2009 - 6:56pm -
BuddyJ says:
That looks awesome. How long does it take to make a batch?
Posted: Nov 4th, 2009 - 6:56pm -
Robfrenzy says:
This is amazing.
Posted: Nov 4th, 2009 - 6:58pm -
Danimal says:
Posted: Nov 4th, 2009 - 6:58pm -
brandon says:
Yum. I love hard cider.
Posted: Nov 4th, 2009 - 6:58pm -
Poe says:
Cider takes about 2 hours of prep work and about 2 months of fermentation. I'm about 1.5 months in.

Beer takes a bit more time up front but you can drink it in about 2 weeks if your force carbonate or 4 weeks if you bottle carbonate.
Posted: Nov 4th, 2009 - 7:02pm -
david.bean says:
not a cider fan but id' try some of this. hope everything is better than well in your world mason!
Posted: Nov 4th, 2009 - 7:03pm -
eightyeight says:
not an alcohol drinker personally, but i hear brewing is quite the science.
Posted: Nov 4th, 2009 - 7:03pm -
HiImTerry says:
Every time I'm near Elijay I think I need to pick up some raw cider and try fermenting it up. I never do. I guess I'm just a thinker and not a doer.
Posted: Nov 4th, 2009 - 7:05pm -
the_cap says:
heyyyyyy.....that looks nice.
Posted: Nov 4th, 2009 - 7:06pm -
Poe says:
@david.bean we are doing great. I'll see if Marg will make a cameo. (she is camera shy)

@eightyeight it's more guessing game than science but you do learn some science along the way.
Posted: Nov 4th, 2009 - 7:07pm -
TheStride says:
Looking to start homebrewing soon. This picture is inspiring!
Posted: Nov 4th, 2009 - 7:11pm -
Pip says:
I love science. Especially this type of science.
Posted: Nov 4th, 2009 - 7:15pm -
mynameisjason says:
so it seems that we're all homebrewers here. nice.
Posted: Nov 4th, 2009 - 7:23pm -
jnonfiction says:
drinking is chemistry!
Posted: Nov 4th, 2009 - 7:27pm -
GrizzlyDex says:
i'd try it :) hope to brew myself someday
Posted: Nov 4th, 2009 - 7:31pm -
Yogi Beard says:
'Tis the season for cider and beards. Not necessarily in that order, either.
Posted: Nov 4th, 2009 - 7:35pm -
Methuselah says:
Awesome!... I'm really glad it wasn't urine, as my instinct (for some reason) told me.
Posted: Nov 4th, 2009 - 7:38pm -
Corey says:
Very cool. Beer I've done (do.) Cider - I'm very interested in trying. Any favorite sites with instructions / recipes, Poe?
Posted: Nov 4th, 2009 - 7:38pm -
Scrivener says:
I'm a huge fan of science. Especially when it's 11% ABV.
Posted: Nov 4th, 2009 - 7:51pm -
Andrew says:
I had the same results with my cider batch. really high gravity ~13%, tastes more like a really dry sparkling apple wine.

CLAME for the recipe I followed.
Posted: Nov 4th, 2009 - 7:58pm -
Snuffleupagus says:
I want me some of that. What kind of apples did you use?
Posted: Nov 4th, 2009 - 8:06pm -
Ozzy Nelson says:
I admire someone that makes a good mead.
You don't need brew school.
Posted: Nov 4th, 2009 - 8:08pm -
Jack says:
Man I want some.
Posted: Nov 4th, 2009 - 8:29pm -
Ned Kelly says:
wow 11%!
Posted: Nov 4th, 2009 - 9:03pm -
mattyc says:
I wish there were a way to manufacture orange soda at home.
Posted: Nov 4th, 2009 - 9:49pm -
Welfare Fun says:
if i provided you with a flask, an address and money for postage would you send me some of that? looks badass. yay for bearded ingenuity.
Posted: Nov 4th, 2009 - 10:01pm -
hale. says:
i like cider, i like science, i like you. that wall is just ok though.
Posted: Nov 4th, 2009 - 11:15pm -
revgoomba says:
May I have some?
Posted: Nov 5th, 2009 - 2:25am -
Presto Beardo says:
11% I don't know if it tastes right, but after a couple of those, who will care
Posted: Nov 5th, 2009 - 4:20am -
shularbrau says:
I've done about 5 batches of cider and only 1 was YUMMY. 3 okay. 1 suitable for cooking only. That's not a very good record really.
Posted: Nov 5th, 2009 - 5:41am -
Corey says:
The recipe would be great, man. Thanks. Carver's Orchard in East Tennessee sells unpasteurized Cider that is great on it's own, so I'll buy 5 gal of that and try my luck the next time I've visiting the family.
Posted: Nov 5th, 2009 - 7:35am -
shularbrau says:
Jamil has a couple of good podcasts on cider. Clame for one of them. Unlike beer, yeast & ferment temps aren't all that important it doesn't seem. #1 factor apparently is quality of the apple cider to begin with. (ideally, find a local orchard that presses and blends a juice w/o preservatives or pasteurization). COREY... Carver's is EXACTLY where I get my cider from for fermenting! It's like $3 for a gallon of fresh stuff. That place rocks.
Posted: Nov 5th, 2009 - 11:44am -
shularbrau says:
but yeah, pretty unpredictable in my experience.
Posted: Nov 5th, 2009 - 11:46am -
Just Jamey says:
I've made mucho cider in my day, but I've always used beer yeast from whatever my previous beer batch was. Did you use champagne yeast to top out at 11%?
Posted: Nov 5th, 2009 - 5:36pm -
Poe says:
@Just Jamey I did use Champagne yeast + yeast energizer. (what the recipe called for)

@shularbrau thanks for the link. I'm going to give it a try next time. In terms of my cider I had it juiced from the juice bar at whole foods. It was kind of expensive ($100 for 5 gallons) but saved me a 2 hour drive to the closest orchard. Next time I think I will just pick up some Carvers on my drive to Nashville.
Posted: Nov 5th, 2009 - 9:38pm -
Site closed!
Whiskerino. fin.