Last Activity:02-06-2016 3:35 AM
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144 Likes on 63 Posts
Posted in thread: Results from juice, yeast and sugar experiments on 02-05-2016 at 10:33 PM
What are the thoughts on using glyercine to increase the body and add a bit more sweetness? I
have some cider that came out a bit thinner than I would have liked, and maybe a hint more dry.
Do you thi...
Posted in thread: Oak cubes for Tannin and flavor? on 01-27-2016 at 02:41 AM
I've had pretty good luck with oak chips - French oak, medium toast. They are inexpensive and
have a nice flavor profile. 1oz in a 5 gallon secondary for at least a month.I soak mine in rye
for 2-3 da...
Posted in thread: Results from juice, yeast and sugar experiments on 01-27-2016 at 01:43 AM
Any thoughts on how best to proceed, especially a target SG to crash the second batch with the
nottingham? Target SG really depends on what you are going for. Personally, I'd go for anywhere
Posted in thread: Suggestions please for top notch juice on 01-22-2016 at 12:34 AM
Looks like a solid plan to me! Do you have temp control? Ideal for Notty is 60-64 depending on
how fast you want it to fement. 58-60 for wild yeast.What was the apple mix and specs on your
Posted in thread: Richmond Va. area cider club? on 01-21-2016 at 09:36 PM
CAMRA has quite a few cider and mead makers. Meeting is every 2nd Tuesday at Timberwood
Posted in thread: Results from juice, yeast and sugar experiments on 01-14-2016 at 11:43 PM
So does this mean that Abbaye will slowly replace Brupaks as the favorite yeast? Curious to see
how many today you pitch the Abbaye inYou never know, but I dont think BE-256 (the yeast
formally know a...
Posted in thread: Lalvin 71B-1122 vs. D47 on 01-10-2016 at 02:47 AM
I did these side by side a couple years ago, both fermented to dryness. IMHO, the D47 left a
bit more of the apple flavor. 71B was clean but a bit boring
Posted in thread: Results from juice, yeast and sugar experiments on 01-10-2016 at 01:25 AM
is another picture of the Abbaye Ale batch (2nd from right), taken about 3 weeks after the
picture above. During those 3 weeks it got super clear. Of the Nov 5th pressing, the Abbaye was
the first t...
Posted in thread: Results from juice, yeast and sugar experiments on 01-01-2016 at 05:58 PM
The real question i have for you is; Did you rack to secondary off lees during your experiments
or did you leave them in primary til completion? I racked to secondaries for all of the
Posted in thread: Results from juice, yeast and sugar experiments on 11-22-2015 at 05:04 PM
Have you ever tried to substitute sulfiting with mild pasteurization (like 50C=122F for 20min)?
like author of this study (worth reading BTW).No - I've fermented a fair amount of juice that