It’s the beginning of November – Do you know what that means? Cider party 2017! Around this time, for the past few years, I’ve been going to Neal’s house for his annual cider party. Neal, as some of you know, is my brewing mentor, and has taught me some serious skills and tricks. At his cider party, everyone shows up with booze, snacks, hard cider, bushels of apples, and good spirits. Neal has an antique cider press, and everyone spends the day drinking and making cider to take home and ferment. What’s cool, is that some people bring ciders from previous years that they’ve allow to age and develop complexity. It wasn’t until I witnessed this, and talked to the other people that attended this party, that I learned that these people were some of the most patient alcoholics you’ll ever meet – and they won’t deny it!

They have beers, wines and ciders that they’ve allowed to ferment for years! The longest I had ever fermented something prior to my first time going to this event was maybe 2 months. There are benefits to allowing something to ferment for a long time – clarity, complexity, refinement, and bragging rights! I could really keep talking about this, but I’d rather just show you a little taste of why long fermentations on cider are worth the wait.

I decided to keg my 2016 cider from the 2016 party today before the party (which is this Saturday). Last year I took home about 4 gallons of cider, and allowed it to ferment with some actual cider yeast (not really necessary, because all apples have natural yeast that will do the job if you let it just do its thing). There were chunks in the cider I took home, and about a month after the party I racked the cider into a smaller vessel to isolate the good cider, and allow for a little head space as possible. This ensures that very little oxygen gets trapped in with the cider.

This cider has gone for an entire year all together. It is crystal clear gang – like SUPER clear.

looking into the sediment, it’s solid, and you can tell it’s not interacting with the alcohol – it almost looks like an alien planet – so cool.

Of course, whenever you’re kegging or messing around with your home made alcohol, you must have alcohol on hand. In this case, some New Belgium special release Belgian White Fat Tire – super tasty. (foreshadowing for upcoming post)

I also had snacks – had to finish up my lox before they turned on me – so I made what I’m calling ‘Lava Lox’ which were yummy (and spicy) . Just some yummy bites to knock back while things happened.

Check out the racking cane – 100% visible.

I had to sample it – pardon my filthy glass – but I’m digging this beverage.

So clear, I can read through it. At this point, it’s almost like a Riesling, super crispy, clear, and drinkable. Very bright, and I can just tell that when this is carbonated, it’s going to be amazing.

So that’s why you let it go long, that’s why you rack it off of the dead yeast bodies and any chunks you got from the process. I can’t wait to share this cider with the gang on Saturday – and of course, I’ll make sure to document the experience for you!