CvilleKevin

Recipes 

Sounds to me like you are on the right track. Yeah, the temps will affect your SG readings, but not by a huge amount. If you want, you can use this calculator:

http://hbd.org/cgi-bin/recipator/recipator/hydrometer.html

Wy1010 does tend to get a little stinky during fermentation, but it will wear off. 60 hours is a little slow for Wy1010 to start, but shouldnt be a problem. It usually starts within 24 hours for me. Did you let the smack pack swell up before pitching? I've had a few Wyeast packs that have been slow to swell, and usually if that happens they will be slow to start as well, but they get going eventually. Generally the wheat yeasts will taste better at higher SGs, so are good for making sweeter ciders, while ale yeasts tend to finish a little sticky until they get down to below 1.012 or so (although this is somewhat subjective). If the S04 got to 1.020 in 7 days, you should be hitting 1.010 to 1.005 fairly soon

Weezy

Recipes 

Thanks. I waited longer than I'd have preferred on the S04. Checked this AM and it was at 1.005+/- and a tad dry. Racked and crashing right now. The 1010 still needs a day or two.

The 1010 barely swelled, which I'm sure didn't help! Question ln it though. I smacked it and left it on the kitchen counter for the 3 hours. Should I have put it back in the fridge?

CvilleKevin

Recipes 

No - if anything, move it to a slightly warmer place until it swells. Those Wyeast smack packs are fairly temperamental. Sometimes they swell right up and sometimes take forever. Several times I've done two batches with the exact same yeast, same date code, same LHBS so handling was the same, etc. and they never behave the same. If I get one that doesnt swell after a couple hours, I'll set it on top of my computer, which is just slightly warmer than the rest of the room, until it puffs all the way up. Sortofa poor man's stir plate.

willyg243

Recipes 

Hello,

I am doing a little market research before I move forward on introducing a new product to the U.S. Homebrew market. I am planning on releasing an apple cider concentrate that can be used for making hard ciders. The advantage being that it is consistent, available year round, and can be stored for up to a year.

Before I go nuts and start running production I was hoping to get a little feedback from the market. Please let me know what you think of the idea or fill out this survey, so I have some hard data to work off of. Thank you for your help.

http://www.surveymonkey.com/s/TMFSG9M

http://www.surveymonkey.com/s/TMFSG9M

-Will

raider72

Recipes 

hi need help on vanilla bourban stout please! i recently built a conical and i'm trying to figure how to add my bourban and vanilla with out a secondary process. can i just dump my yeast once i have reached final gravity and put my bourban into my conical to set for an additional week, then just bottle directltly from the conical?

sikkingj

Recipes 

This seems off topic from the original post, but the short answer is yes. Just add your bourbon and vanilla into the conical.

-John

raider72

Recipes 

Sorry about that I'm a new brewer and homebrewtalk user. Thanks for the response though!

highgravitybacon

Recipes 

I've seen something like this at the store. I think it's called "frozen apple juice concentrate."

jeepinjeepin

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And it works great to raise the gravity of not from concentrate or reconstituted juice!

__________________
Walmart is about the only reason for open or concealed carry that I can get behind. -Randar

Pickled_Pepper

Recipes 

There was a thread on this a few days back. It was suggested that the concentrates should be special blends of apples, not the run of the mill Granny Smith or Red Delicious. I'd consider some heirloom or cider concentrate blends for boosting my base flavors. But I don't think I'd be willing to pay $30 a qt.