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Considerations for Operating a Commercial, Non-HACCP Cider Mill in Vermont

 

 


 

 

Keeving Images

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These non-keeved ciders are undergoing active fermentation.  Note the cloudiness of the yeast-filled juice

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Three ciders in various stages of keeving.  Ideally, a nice separation will develop as in the middle one, and the clear juice can be siphoned off and fermented.

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This 'brain in a jar' effect is pretty impressive, but at this stage would be hard to to siphon off from.

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A couple of days later we have a good separation, although the juice in the middle is picking up some cloudiness due to breakup of the cap.  Time to siphon!

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The cleared juice racked off from the gel and ready for a long, slow ferment.

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All material Copyright Terence Bradshaw 2006-2013

terryb at lostmeadowvt dot com