Last Activity:10-06-2012 10:57 AM
Posted in thread: Started my 3rd batch...lets get it to carb! on 10-04-2012 at 12:11 AM
did you bulk age for a year then bottle?no. bulk age for about a month, maybe a month and a
half on the first batch, then learned that cider is like wine and should age awhile! haha!
second batch I bu...
Posted in thread: Started my 3rd batch...lets get it to carb! on 10-03-2012 at 05:25 PM
wow, nobody has any idea why my first 2 batches of cider did not carb up? both were 5 gallon
batches and after about 3 months in the carboy I bottled with 5 oz of cane sugar:confused:
Posted in thread: Active Fermentation ? on 10-03-2012 at 05:22 PM
I've only been doing this for about 2 years now, but out of all the batches of beer and cider
I've done, I've had "active fermentation" meaning bubbles rapidly going through the airlock
within 5-10 ho...
Posted in thread: Cider after taste on 10-03-2012 at 12:00 AM
how many months is "months" my first batch I tasted after 3 months. it was awful. after a year,
it was much better.at first, it was a very strong alcohol flavor, with very little apple
flavor. but the...
Posted in thread: Tastes a little "hairy". on 10-02-2012 at 04:04 PM
what's it taste like when you ferment pure cane sugar? or was there other flavors in there as
well? Never thought about mixing up pure sugar and just adding yeast. isn't that what rum is
Posted in thread: Started my 3rd batch...lets get it to carb! on 10-02-2012 at 01:52 PM
been doing this home brew thing for about 2 years now. I've done 2 batches of cider and just
started my third.First batch of cider was a lesson on aging. I thought like beer, my cider/mead
Posted in thread: Pasteurized v Non-Pasteurized: a few questions on 10-02-2012 at 01:46 PM
Pasturized cider you can just pour and pitch yeast. I just started a batch this weekend, but
it's more of an apple mead. 5 gallons of cider, 6 lbs of honey and 6 lbs of brown sugar, with
some "apple p...
Posted in thread: made the plunge...Beersmith on 01-22-2012 at 08:22 PM
I got the email file you sent, but it's time to go run some errands, so I'll post back later
after looking at it.And yes, I've read the Dannybrew stuff a lot, which is why I was draining
as fast as th...
Posted in thread: made the plunge...Beersmith on 01-22-2012 at 08:20 PM
What I do, is ignore the "mash out" and just use that to get the temperature. I still drain the
MLT before adding that first sparge (mash out) addition. You will get slightly better
efficiency that wa...
Posted in thread: made the plunge...Beersmith on 01-22-2012 at 08:09 PM
so I mash with 12 quarts at 163 to get mash temps of 152, then add 6 quarts of 200 degree water
to raise up to 168, drain, then add the full volume of "fly sparge" water of almost 3.5 gallons
at 168 t...