Keeving: fruit selection

Wes Henricksen

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Oct 13, 2025, 6:19:41 PMOct 13

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Hi all!

Apologies re: all the keeving questions!

I have read the section from Claude's book on keeving, and have also perused the old PDF guide from cidersupply.com, but am mostly looking for variety recommendations on making my first keeved cider.

This year my late-ripening apples include:

(a lot of) Frequin Rouge, Porter's perfection, wickson crab,

(a modest amount of) Kingston black, dabinett, Marie Menard, virginia crab

Obviously I will need to follow pH and SG parameters, but given what I have, do any of you have recommendations on a rough blending guide?

Thanks much!

Wes

Wes Henricksen

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Oct 13, 2025, 6:33:06 PMOct 13

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Sorry, forgot to metion a good amount of golden russet too!

Nick_N

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Oct 20, 2025, 3:25:19 AM (11 days ago) Oct 20

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You ought to test your cultivars. Growing conditions may also affect on keeve... My first fails was mostly due too inappropriate apples

вторник, 14 октября 2025 г. в 01:33:06 UTC+3, Wes Henricksen:

Wes Henricksen

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Oct 23, 2025, 2:53:54 PM (8 days ago) Oct 23

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I assume you mean testing by dripping the juice into isopropyl alcohol?

Nick_N

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Oct 24, 2025, 9:59:53 AM (7 days ago) Oct 24

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I think you need to make small batches (15 -30 litres) and try to keeve them. Premises for success is low acididy (TA 10g/l guarantees fail), reach of pectin must, fermenting at low temperature ( + 5 +7 degrees celcius).

четверг, 23 октября 2025 г. в 21:53:54 UTC+3, Wes Henricksen:

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