Lets get carried away with fruity goodness

Discussions of fruits/ veggies and grains other then just mashing

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Re: Lets get carried away with fruity goodness

Postby cranky » Mon Oct 09, 2017 6:19 pm

Shine0n wrote:I shop vac a few times already, last week my wife left the back door wide open all freaking day and the trash can had about a million it seemed like and I took the vac and went to work. lol

My 3 year old got the biggest kick out of sucking them in but I have no hope of pressing the these apples and will just let them ferment on the pulp because of things happening :crazy:

I guess pressing after fermentation will be ok?

I don't see a problem with pressing after fermenting, I'm actually wondering if it will make much difference.
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Re: Lets get carried away with fruity goodness

Postby Shine0n » Tue Oct 10, 2017 12:53 am

I'll definitely let you know, my Main concern is funky crap getting in the pulp as I'm scared to open daily to push it down due to all the ruit flies.

Good to know they sleep and I hope they are on the same pattern as my little guy, I'm up at 330 for work and even on my days off 430-5 seems like I've missed part of my day. lol

I was also thinking of putting the juicy pulp in the thumper and using the original 5 gallons to steam with.?.?.?

I don't know anymore, lol
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Re: Lets get carried away with fruity goodness

Postby yakattack » Tue Oct 10, 2017 3:47 am

Instead of punching down the cap, use something to weigh it down so it stays submerged. Then you don't have to worry.

Thumper run will work also for more flavour.
HDNB wrote: The trick here is to learn what leads to a stalled mash....and quit doing that.
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Re: Lets get carried away with fruity goodness

Postby cranky » Tue Oct 10, 2017 4:27 am

I've been going through the same thing with plum this year. Rather than open the bucket I just pick it up and shake it a bit... well maybe sort of a gentle shake/swirl it and figure that will get everything wet or settled.
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Re: Lets get carried away with fruity goodness

Postby cranky » Wed Oct 11, 2017 9:43 am

I stopped by the park yesterday and picked a bucket of apples off the antique tree. I stood in one pace and picked with he picker a short as it gets and never had to move. I think the KDs are ready so I need to find the time to hack down the blackberries around it and get them picked. The KDs are the sweetest apples I've ever seen and found and are low acid so they are perfect for making Iced cider. I don't know how many I can manage to get but hopefully I can get enough to make at least a few gallons of iced cider, it's just so good. I hope over the next week or so I can get some more of the antiques and the other random apples that are still left in the park. Ultimately my goal is 300 Lbs but I can process as little as 100 Lbs with the big equipment if it comes to it, so another 2.5 buckets and I should be there. That can easily be done on my way home one day or perhaps two. If I got really dedicated I could do that 300 Lbs in a week the same way.

This past week I wound up bringing virtually every regular wine bottle I have to work with me and washed them. I still have probably 2 dozen Champagne and 3 dozen beer bottles that are currently not being used but now all I need to do is verify I have 80 corks, sanitize everything and then bottle that plum wine. When that happens it will free up carboys so I can get plum must strained and stored until I can find the time to finish making and running the mixed fruit. One nice addition to the mixed fruit is a gallon of cherry juice I found :D So, it will be plum, blackberry, blueberry and cherry, there might even bit a little grape thrown in the mix.
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Re: Lets get carried away with fruity goodness

Postby cranky » Fri Oct 13, 2017 7:30 pm

I'm rather upset tonight :( I stooped by the park this afternoon to check on the KDs which I figured they had to be getting close and I need to hack back the blackberries so I can pick. When I got there I noticed the tree looked kind of odd and there weren't nearly as many apples as I remember earlier this year. That's when I took a closer look and noticed that a large part of the tree and the tree next to it are now missing :esurprised: I've always known this tree was in jeopardy because it hangs out over a road and it seems that sometime in the past month or so someone decided to cut it back considerably which sucks because I really had hopes to get those apples and make iced cider. Now I don't think there will be enough to do much but I picked a couple apples to see how close they are. I'm actually pretty impressed by the sweetness of these apples. They are ready to pick and right at 19 Brix, which my Brix calculator tells me is 1.0785 S.G. which translates to about 10.8% potential. That's about 1% higher than last year which is actually what I was expecting with the dry summer. My plan now is to pick whatever is left some time this week and see if I can get enough juice to do something with, maybe a gallon or two of iced cider or maybe just some apple jelly, I really don't know but they really are special apples.

When I got home I once again started bottling the plum wine. This is from the wine that I started some time last year, I have been trying to recreate a mistake I made 4 or 5 years ago and with the carboy I bottled today I finally nailed it. This is some very special sweet dessert wine but I don't think Mrs. Cranky will be able o drink it anymore so it will probably be put away until we know something for sure or it will be given away but I now have 26 bottles of Sugarplum Fairy, 5 bottles of a less sweet plum wine and the 25 bottles I bottled yesterday or the day before. I still have one more carboy full to bottle but I have run out of corks and the new ones won't be here til Sunday or Monday. So it will have to wait.
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Re: Lets get carried away with fruity goodness

Postby Wooday » Mon Oct 16, 2017 7:17 am

Apple season has come to a close. All that's left is getting 5 14gal barrels into the cool corner of the basement.

This year was hectic... I didn't take a single gravity reading, and didn't sulfite any of the fresh juice. I had the wife pick up an order from the homebrew store. They gave me powdered SODIUM metabisulfite, not POTASSIUM metabisulfite, and I never did have time to go back and get the right chemical. So all of this year's blends will be a competition between the commercial and wild yeasts.

This year's total:
14 gallons with SF-05
14 Gallons with lalvin "cider yeast"
14 gallons with Nottingham Ale yeast
12 gallons with Red Star Champagne
10 gallons wild ferment.
__________
64 gallons total for the year. Unfortunately, with the hot September here in VT, most of the trees dropped early, before I could get to them.
The upshot is, I had it all crushed and pressed over the course of 8 hours, give or take. Much more efficient than 2015.

20171015_203343.jpg
total


Now I just need to run the cider that's been bulk aging since 2015 to free up some kegs over the next couple weeks. As a cider it's too gamey and "farmhouse"-esque to be an every day drink, but it might be something truly great when it's cleaned up by a 1.5 run.
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Re: Lets get carried away with fruity goodness

Postby cranky » Mon Oct 16, 2017 5:44 pm

Good deal Wooday :thumbup: I am interested to see how the different yeasts work out.

As most people know by now my year hasn't exactly been stellar but I am still picking apples as time allows. I stopped yesterday and picked what I could of the KDs which was only half a bucket :( With much effort cutting back blackberries I might be able to get another half bucket. At best this will get me maybe 2 gallons of cider and after freeze concentrating only a gallon of iced apple but it is worth every bit of effort to make happy apple juice :wink:

This morning on my way to work I almost got into an accident and had to slam on the brakes and skid to a stop. Since there were 3 buckets of apples in the back you can probably guess what happened :( Apples went everywhere in the back and I had to spend some more time picking them all back up and putting them back in the buckets. Fortunately no damage was done :)

Currently I think I'm sitting at 31 gallons, hopefully I can still manage to stop and pick some more apples, I'd like at least 10 more gallons of juice but not real sure that will happen. Every time I try to sneak in the time to go picking something happens and I wind up having to do something else. Fortunately the antique is loaded and hangs onto them for a long time. I am also considering stopping and asking if I can pick the apples at a house I drive by, the trees aren't huge but they are LOADED. They look an awful lot like Arkansas blacks to me but I can't really be sure, they are beautiful dark red apples and should be ready to pick. I am guessing there are at least 3 or 4 bucketfuls on these two trees and they would be very easy to pick so it would be worth stopping to see what I could manage.
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Re: Lets get carried away with fruity goodness

Postby cranky » Tue Oct 17, 2017 9:38 pm

I stopped at the park on my way home from work again today. I didn't have much time or feel up to fighting with the blackberries to get to the KDs so I just concentrated on the antique. I picked another bucket of them so I now have 4.5 buckets in the back of the truck. Thats almost enough to justify firing up the chopper and big press. Once I got home I finally got all that plum wine bottled.
PLUM WINE 17 OCT 17 #2 - C.jpg

I think I count 88 bottles total. It is actually very good wine :D
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Re: Lets get carried away with fruity goodness

Postby cranky » Wed Oct 18, 2017 8:38 pm

Today I managed to go through the freezer and continue with my mixed fruit. 3 gallons of blueberries, a little more than 2 gallons of blackberries, a gallon of cherry juice, a gallon of red grapes, and a little bit of pomegranate juice. At the bottom of everything was also 2 gallons of plums so those went into the mix too. I've been juicing everything as it thaws and expect to have a full carboy or more of nothing but juice by the time I get all that done. I also added the gallon of blackberry juice that was in the refrigerator, after it thawed :roll: and an additional quart of Blackberry juice that happened to also be frozen in the fridge for who knows how long. It looked and tasted good so it went in the mix. There was another half gallon of old blackberry juice in there but it was moldy so I dumped it out.

As soon as I finish juicing all this fruit all that will be left is to wait for it to ferment then run it. I have 2 weeks off at the end of Nov first of Dec and hope to get everything run through the still at that time.
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