Horatia’s Tipple

Horatia’s Tipple, Trunch Revolution & Trunchie Jack

We are about to bring samples to the possible outlets in Trunch: The Crown Inn, Trunch Corner Stores and the Social Club.

We’ve also decided on names for our cider. The weaker variety is Horatia’s Tipple, the stronger one Trunch Revolution. The cider filled in bag-in-boxes will be called Trunchie Jack.

 

 

Bottling & Racking our first Cider

The fermentation has definitely come to a halt.

21st Febuary: Racking & Bottling

Trunch cider coop

21st February: Getting ready for bottling

 

 

 

The cider cannot stay much longer now in the fermenting containers as the lees would destroy it. So we shall either bottle it or siphon it into new clean containers, leaving the lees behind. Then a second slower fermentation should start, the so-called malolactic fermentation, giving the cider most of its taste.

 

We’ve produced 2 strengths of cider, because immediately after the pressing we added sugar to half of the containers with the juice (750g per 25 liter), making for a stronger cider (NOT a sweeter one).

 

 

preparingpump

Preparing the drill pump for siphoning the cider

What we didn’t know at that point:
We should have measured the Specific Gravity (SG) with the hydrometer right at the beginning, before the juice started to ferment. Only then would we be able to accurately determine the alcohol content once the fermentation has stopped. The SG should start at about 1050-1060 and at the end of the fermentation be 1000.

Adding a sugar solution to the cider before bottling

Marc & Chris adding a sugar solution to the cider before bottling

Siphoning the cider

Siphoning the cider from their fermenting containers

 

 

 

 

 

 

 

 

 

 

cleaning the containers

Pam’s doing the gritty work: cleaning the containers before re-using them

 

 

To our relief, Mark from Whin Hill Cider, Wells, offers to come to our first bottling and racking event on 21st February.

We’ve bought an inexpensive drill pump for siphoning and BIB containers from Vigo, and Mark brings enough new & clean bottles and tops along on 21st February.

 

We decide to bottle half of the cider, dividing this again into a stronger and a milder cider, according to the initial sugar content.

 

 

 

taking notes

Annabel taking notes

 

 

 

As Mark advises us, the intention for the bottled cider is to add a small amount of sugar, raising the SG from 1000 to 1002, thereby instigating some further slow fermentation in the bottle, so as to produce a very dry but gently sparkling cider.

 

 

 

 

 

Mark measuring the Specific Gravity

Mark measuring the Specific Gravity to find out the alcohol content

 

 

We are going to rack the other half (also 1 strong/1 mild half), to produce a traditional STILL dry cider which can be filled into bags-in-a-box (BIBs) for pubs and Social club at a later point (as we hope they’ll like our cider sample and will order some from us).

BIBs are easier to handle for pubs. Trunch corner stores are prepared to sell our bottled cider. Proceeds will go back into the Village Society.

 

 

 

 

We now have also got graphic designer Chris Raymond on board who is designing the labels for our cider.

bottling cider

All hands on deck: bottling cider
bottling

bottling

 

 

 

 

 

 

 

bottling3  bottling2bottling