Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > i think i need a blowout tube!
Reply
 
LinkBack Thread Tools
Old 10-10-2010, 03:02 AM   #1
goodwood
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: aurora, il, il
Posts: 155
Liked 4 Times on 4 Posts
Likes Given: 16

Default i think i need a blowout tube!



after 3 hours, it is bubbling like crazy. we put some extra honey on this one. whoaa
__________________
goodwood is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2010, 03:17 AM   #2
HI_SALENITY
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: KCK
Posts: 234
Liked 1 Times on 1 Posts

Default

WOW!!!

__________________
HI_SALENITY is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2010, 03:33 AM   #3
oldmate
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Sydney, Australia
Posts: 869
Liked 16 Times on 14 Posts
Likes Given: 1

Default

Woah, I've never seen anything like that in a cider.

__________________
oldmate is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2010, 03:46 AM   #4
krisagon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Philly
Posts: 135
Liked 1 Times on 1 Posts

Default

What yeast are you using?
Like a Hef or something?

__________________
krisagon is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2010, 03:47 AM   #5
lumpher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: texas
Posts: 4,525
Liked 121 Times on 110 Posts
Likes Given: 15

Default

that's a freakin cider?!!???!

__________________

Taps:
1: Pilsen Ale (Pilsner made with US05)
2: Roasted ESB (mistake by the LHBS in recipe)
3: Hefeweizen
4: Hoegarden Saison
5: English Mild

lumpher is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2010, 07:31 AM   #6
goodwood
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: aurora, il, il
Posts: 155
Liked 4 Times on 4 Posts
Likes Given: 16

Default

White champagne yeast. I forget the exact kind but it said it was enough for 6 gallons. We started te yeast before we started so it had some time to get active. It was fresh cider directly from the orchard. 60 bucks for 10 gallons. Haha. It would have been a bit cheaper if we brought our own containers.

If my buddy contained the yeast activity and this turns out good, well be making more.

__________________
goodwood is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2010, 07:33 AM   #7
goodwood
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: aurora, il, il
Posts: 155
Liked 4 Times on 4 Posts
Likes Given: 16

Default

The solid brown specks are cinnamon, and the one in the back has pears in it

__________________
goodwood is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2010, 08:15 AM   #8
HexKrak
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Phoenix
Posts: 722
Liked 10 Times on 10 Posts
Likes Given: 7

Default

I'm wishing I left that much head room in my apfelwein. I filled (According to recipe) up to the neck, and have got a decent bit of krausen in my airlock after about 6 hours. I used Vintner’s Harvest CL23 yeast in mine, and the juice was just treetop no additive.

To the OP, about what temp are you fermenting at? Mine is around 75* (trying to get lower with wet towels, and looking for a used freezer on CL).

__________________

HexKrak is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2010, 04:20 PM   #9
goodwood
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: aurora, il, il
Posts: 155
Liked 4 Times on 4 Posts
Likes Given: 16

Default

Quote:
Originally Posted by HexKrak View Post
I'm wishing I left that much head room in my apfelwein. I filled (According to recipe) up to the neck, and have got a decent bit of krausen in my airlock after about 6 hours. I used Vintner’s Harvest CL23 yeast in mine, and the juice was just treetop no additive.

To the OP, about what temp are you fermenting at? Mine is around 75* (trying to get lower with wet towels, and looking for a used freezer on CL).
Itwas still upstairs so 70-72 degrees. 65 downstairs. What are good temps for cider?
__________________
goodwood is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2010, 08:33 PM   #10
CvilleKevin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Charlottesville, VA
Posts: 1,277
Liked 110 Times on 52 Posts
Likes Given: 3

Default

cooler is better generally, it will be happier at 65 degrees.

I get big heads of krausen a lot with fresh cider. Usually not so much with ale yeast, but adding honey or malt can make it get a big head. I

__________________
CvilleKevin is online now
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools




Newest Threads

LATEST SPONSOR DEALS