Cider won big at the 23rd Annual Home-brew Competition held in Boston and put on by the Wort Processors – a home-brew club. Tom Bell’s New World Cider won both Best in Show for cider and placed 3rd in the Best Overall in Show. This means that Tom’s winning cider was placed in the final competition for Best Overall with 37 winning beers.
Best of Show Winners Circle
- 1st Maurice Dalton’s – Gueze
- 2rd Matthew Border – German Pils
- 3rd Tom Bell – New World Cider
- 4th Brett Smith : Chocolate Raspberry Milk Stout
- Honorable Mention – Peter Bowers: Specialty Wood Aged
Tom’s cidermaking techniques for this cider
- A garbage disposal for grinding apples
- Added Pectin Aid
- Macerated the apples for 24 hours, before pressing – this allows the apples to “sweat”
- Pressed in a basket press
- Wild yeast – then EC118 for the bottle fermentation
- Initial gravity: 1.064
- Racked every 10 point drop in the gravity and to separate the cider from the lees
- Everything was going great until a Pectic Haze showed up
- For the haze Tom used Scott’s Lab Spectrum
- It didn’t take care of the pectin on the bottom, but did clear the cider on the top of the pectic gel.
- Bottle conditioned with 12 grams of dextrose
Here is the link to the crown cap conversation.
Many aspects of champagne style cider covered here including links to caps..
Contact for Wort Processor’s Home-brew Competition
Website: Annual Boston Home-brew Competition
Website: Wort Processors
Mentions in this Chat
- GLINTCAP – Great Lakes International Cider and Perry Competition May 16 – 19, 2018
- Michigan Cider Week
- Franklin County CiderDays
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