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You are here: Home --> Forum Home --> General Forum --> Homebrewing Links --> My attempt at a keeved cider

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uberg33k
Charter Member
The Internet
314 Posts


immaculatebrewery.com/a-tale-of-two-c...

Didn't exactly go as planned, but I learned a few things and have some good ideas for next year.




Posted 34 days ago.

mchrispen
Bastrop, TX
485 Posts


All good blogs start with...

"Didn't exactly go as planned,"




Posted 34 days ago.

uberg33k
Charter Member
The Internet
314 Posts


Well, to be fair, I knew it was kind of a gamble from the get go.  I still have some good cider to drink, it's just not the cider I was planning on.



Posted 34 days ago.

mchrispen
Bastrop, TX
485 Posts


uberg33k - I have been reading up on this process... unfortunately, I live in an area where the apples are pretty miserable for cider. Maybe I will a trip soon up North and grab a couple of bushels. I have a friend that lives near a cidery in the UK - all of their product is made through keeving - and it yields such an amazing result. Anxious to see how this progresses if you are attempting it again soon.

I wonder if it would work on unfiltered pastuerized cider... I do have access to some of that. Could I add pectin and then add the enzyme? 1 gallon batch unfortunately right now... I could grab a few apples so there are skins in the must.




Posted 34 days ago.

ingoogni
nl
314 Posts


Keeving is one of those processes that in my experience work better in larger volumes.




Posted 34 days ago.

mchrispen
Bastrop, TX
485 Posts


That makes a lot of sense ingoogni...

I have seen a couple of different ways to do this... the more traditional, with the extract coming from crushed apple must - hit with calcium and PME, and one commercial cidery that is only keeving after pressing - and using calcium chloride to confirm the pectin content... add PME and let this sit chilled for several days - then hit with an underpitch of yeast. I am quite certain that the traditional method yields a better product...




Posted 34 days ago.

uberg33k
Charter Member
The Internet
314 Posts


I think you could follow the outline of what I discussed under lessons learned and scale it down to 1gal.  However, I feel ingoogni is right in some respects.  You'd be doing a lot of experimentation on how much yeast to pitch and how much pectin to add before you get it right.  I've had people email me and tell me they were able to keeve with a straight dessert apple blend, so you might not need to add pectin at all.  Even if you got it right, by the time you get a successful keeve and rack off the juice, you might get 3/4 gal max.  That's a lot of work for that little cider.  I'd only undertake this process at the 1gal level if you're looking to iterate your process rapidly to nail down a method that works for you.

Edit: as for pitch ... I'd start really low, like 5 or 10% a normal pitch for a given volume and SG and work up from there.




Posted 34 days ago.
Edited 34 days ago by uberg33k

ingoogni
nl
314 Posts


With just dessert apples I'd really add some tannins otherwise it would just be sweet with nothing to balance that sweetness.




Posted 34 days ago.

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