Pressed my first batch of apples from orchard started in 2008. Had enough to fill one 6 gallon carboy. I've spent the last several years reading every book I could find on making cider, but this is my first attempt. I am attempting to make a wild yeast ferment; if there are not enough wild yeasts for a successful ferment, I will add a wine yeast. Excited with the process and the anticipation for the end result.

Also made 34 pints of apple butter

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Dan Wombles
Western Illinois, U.S.

Good luck! Make sure you come back and post how it turned out!

Are you hoping for Brettanomyces in the wild yeast? I'm a big fan of Brett beers.

No, I do not want "Brett", as to much will spoil the cider. I used a half-dose of sulfur dioxide to kill the "bad" yeasts.

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Dan Wombles
Western Illinois, U.S.

I don't know much about cider making because i'm just a "noob" about the processes. Does the sulfur dioxide leave a flavor?

The sulfur dioxide will leave a bad taste in the finished cider if too much is used. The experienced cider people say "better to use to little than to much".

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Dan Wombles
Western Illinois, U.S.