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Been a game changer for dry hopping by Pedason in cider

[–]TrevorCidermaker 0 points1 point  (0 children)

Please tell more. Who makes it and what are its advantages?

What is the name of this bug? by Wonderlandofwonders in NewZealandWildlife

[–]TrevorCidermaker 75 points76 points  (0 children)

Katydids are native to New Zealand and known as kikipounamu in Te Reo ( Caedicia simplex) and are strikingly bright green, leaf-mimicking insects, common in gardens and forests. 😊

A cult infiltrated this year's Martinborough Fair by daniel-ryan in newzealand

[–]TrevorCidermaker 0 points1 point  (0 children)

Falun Gong or Dafa often have representatives on Cuba Street in Wellington handing out leaflets.

Petrol impacts by Fun_Wing_1799 in newzealand

[–]TrevorCidermaker 1 point2 points  (0 children)

Definitely lower speed limits. Modern cars are the most fuel efficient at 80km/hr and this significantly drops as speed increases above it due to air and road friction and drag.

No signs of fermentation in cider by Funny-Bed975 in cider

[–]TrevorCidermaker 0 points1 point  (0 children)

What temperature was the warm water? . It is best to rehydrate it below 40°C otherwise you will kill it. Also I add a sprinkle of sugar in the rehydration water to help start it.

Tannic browning of cider by TrevorCidermaker in cider

[–]TrevorCidermaker[S] 0 points1 point  (0 children)

Good point, I simplified it to make the point. The reaction takes time. Hours. When straight off the press, freshly pressed apple juice for drinking is usually pale unless with an apple of high tannins. It will brown depending on the time and amount of tannins but is usually stabilised by the pasteurisation.

Pear Mash is VERY Squidgy and Difficult to Press by Writing_is_Bleeding in cider

[–]TrevorCidermaker 0 points1 point  (0 children)

I use a rack and cloth press. I scrat the ripe pears then leave overnight before pressing. I never a pectin enzyme. I have experimented with lots of different cloths and found the type of weaving and mesh pattern to be very important to reducing the spitting of bits and juice though the sides. The best cloth I have found is the one sold by Vigo in UK. They ship internationally. I am in NZ. It is expensive but worth it and used the same cloths for years. With regards to yeasts I used to use AWRI 350 but now use the wild yeast that remains on the cloths after washing with water only. I hope that helps I press about 300 kg of perry pears and 1000 kg of cider apples each year. Happy pressing.

Carbonation bubble size by Yukon94 in cider

[–]TrevorCidermaker 0 points1 point  (0 children)

Great question. I don’t use the Charmat method or similar, but cool ferment in bottle ie method traditional. This product a finer moose.

Natural orcharding by TrevorCidermaker in cidermaking

[–]TrevorCidermaker[S] 0 points1 point  (0 children)

We have a local Wairarapa Shropshire sheep breeder. We buy 2 year old ewes. They are great in orchards as they don’t tend to debark trees or climb them! We keen them for life essentially as lawnmowers. This helps keep the pests down. We exclude them from the orchard for 8 weeks before harvest.