The Great Bottle Opener Giveaway

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > 1st Time

Reply
 
LinkBack Thread Tools
Old 01-25-2012, 09:36 PM   #11
DWavs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Middletown, Virginia
Posts: 197
Liked 5 Times on 2 Posts

Default

The S-23 is a good choice for something that would hit it's max pretty easily?

__________________
DWavs is offline
 
Reply With Quote Quick reply to this message
Old 01-25-2012, 09:41 PM   #12
Bhunter87
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Philadelphia, Pa
Posts: 326
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by DWavs
The S-23 is a good choice for something that would hit it's max pretty easily?
Spec sheet I read doesn't say a max... Justsays medium abv. His cider is huge, and those yeasts will never be able to survive such high alcohol content
__________________
Bhunter87 is offline
 
Reply With Quote Quick reply to this message
Old 01-25-2012, 09:47 PM   #13
DWavs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Middletown, Virginia
Posts: 197
Liked 5 Times on 2 Posts

Default

I see where you are coming from but just don't know if I would classify 1 pound of sugar in a gallon of cider as huge is my issue.

__________________
DWavs is offline
 
Reply With Quote Quick reply to this message
Old 01-25-2012, 09:48 PM   #14
Bhunter87
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Philadelphia, Pa
Posts: 326
Liked 2 Times on 2 Posts

Default

I put 4 lb into my 6 gal and it's 12%... Do some math

__________________
Bhunter87 is offline
 
Reply With Quote Quick reply to this message
Old 01-25-2012, 09:50 PM   #15
DWavs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Middletown, Virginia
Posts: 197
Liked 5 Times on 2 Posts

Default

I guess we'll have to agree to disagree for a couple of months until hopefully the original poster gives up an update.

__________________
DWavs is offline
 
Reply With Quote Quick reply to this message
Old 01-25-2012, 10:00 PM   #16
vinper
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Houston, Tx
Posts: 330
Liked 10 Times on 9 Posts

Default

I want strong -dry-clear & quick. I am not very patient . so I know I have to start another batch of something gonna get a 5 gallon carboy ...this week looking at wine or cider recipes .

__________________
vinper is offline
 
Reply With Quote Quick reply to this message
Old 01-25-2012, 10:01 PM   #17
GinKings
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Bridgewater, NJ
Posts: 589
Liked 12 Times on 12 Posts

Default

Quote:
Originally Posted by DWavs View Post
my money is still on it being dry.
If you're taking bets, my money is with Bhunter87.

I don't know the alcohol tolerance of S-23, but I would be very surprised if this fermented anywhere near dry. My bet is on an FG around 1.025.
__________________
GinKings is offline
 
Reply With Quote Quick reply to this message
Old 01-25-2012, 10:15 PM   #18
cimirie
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Orlando, FL
Posts: 801
Liked 20 Times on 19 Posts
Likes Given: 1

Default

Quote:
Originally Posted by GinKings

If you're taking bets, my money is with Bhunter87.

I don't know the alcohol tolerance of S-23, but I would be very surprised if this fermented anywhere near dry. My bet is on an FG around 1.025.
+1

And as to why people bang their head against a wall to get a sweet and naturally carbed cider...

Bhunter's reason of the alcohol tolerance is spot on, but there is another, less scientific reason. Let's assume through use of nutrients, heat or something else, you could squeeze an additional .5% out of the yeast to carb. Most people don't want a 14% monster as a regular drinker. I actually like monsters like that, but as a daily drinker, it's too much. I think most would agree that if they need to go that big to get sweet sparkling cider on a regular basis, they'd likely pass.
__________________

-----------------------------------------------

Quote:
Originally Posted by StuporMan View Post
You guys joke around with this all you want, but let me tell you something: I tried making my own beer one time and wound up with herpes!


Primary: Billy Corrigan Ale, malted cider experiment, Optimator clone
Secondary: Sorachi Ace IPA
Bottled: Dark Lord Clone Imperial Stout, Winter 2010 Spiced Ale Ambassador Brown Ale, Michigan Berry pLambic
Kegged: Old Woodward ESB, Strawberry Blonde
On Deck: Honey brown ale, dry stout
cimirie is offline
 
Reply With Quote Quick reply to this message
Old 01-25-2012, 10:17 PM   #19
edmanster
Whats Under Your Kilt
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
edmanster's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Taylorsville, Utah
Posts: 1,675
Liked 72 Times on 58 Posts
Likes Given: 45

Default

Has anyone asked why the lager yeast?

__________________
Quote:
Originally Posted by cadarnell
'how will i explain this to my kids' ... if i have to ask that, then i think my kids are in trouble ... just my 2 cents ... HAVE A BEER !!!
Father of 4 girls

Suffers from Zymocenosilicaphobia
edmanster is online now
 
Reply With Quote Quick reply to this message
Old 01-25-2012, 10:21 PM   #20
vinper
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Houston, Tx
Posts: 330
Liked 10 Times on 9 Posts

Default

dont understand everthing being said ,but paying attention. I Only put in that much sugar because I F upped . got it confused with a 5 gal. recipe

__________________
vinper is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
First Time Trying ... _Craic_ Cider Forum 2 07-01-2012 03:30 AM
first time! nwaite Cider Forum 5 10-08-2011 07:34 PM
First Time Help Please baseballstar4 Cider Forum 4 11-11-2010 02:43 AM
First time here RandallT Cider Forum 5 05-11-2010 04:23 AM
My first time jtvinny Cider Forum 3 02-26-2008 11:32 PM