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11-26-2016 5:31 PM

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  • Posted in thread: Peach Wine on 11-28-2016 at 02:05 AM
    I never use them (except in the airlock), but then again I try to avoid chemicals at all stages
    of the process. I sterilize equipment with boiling water. When I use whole fruit I mix the
    water and sug...

  • Posted in thread: Yeast killing on 06-15-2015 at 05:09 PM
    I find Im not fond of non carbonated cider...Nor am I fond of bottle pasteurization.....Seems
    like it would be far easier to pasteurize the entire batch, sweeten then bottle!!!!!yes but if
    you bulk pa...

  • Posted in thread: Yeast killing on 06-12-2015 at 10:18 PM
    Thanks for the feedback. Just curious, but do you still follow this practice of pasteurization?
    I notice that you did so with some of your first ciders. Thanksyes I like sweet and carbonated
    so I bott...

  • Posted in thread: Yeast killing on 06-12-2015 at 04:07 AM
    some of the first ciders I made I did bulk pasteurization. Worked great. I brought the liquid
    up to 140, added the sugar to sweeten it than pored it into bottles that had just had boiling
    water poure...

  • Posted in thread: Another way to bottle pasturize on 09-28-2014 at 03:51 PM
    sorry to say but it wont work. The reason you pasteurize is to kill the yeast. If you prime
    with sugar and more yeast, the new yeast will eat the priming sugar and and residual sugar left
    in the cider...

  • Posted in thread: Another way to bottle pasturize on 09-25-2014 at 05:51 PM
    I'm curious if anyone using this method in this thread has been able to age long term and what
    their experiences are? I'm just leery about a yeast cell surviving and restarting fermentation
    after a fe...

  • Posted in thread: A better way to back sweeten on 03-29-2014 at 03:48 AM
    I don't want to taint it with grape so I think I'll try apple concentrate. Thing is, I have a
    1 gallon batch, anyone have any idea how much of the concentrate to use? I think the whole can
    would be w...

  • Posted in thread: can cider be made without yeast using whole apples with skin left on? on 11-21-2013 at 06:04 PM
    Has anyone tried fermenting on the skins like you would with wine grapes? I am thinking about
    mashing my apples, letting them sit in a fermenting bucket and then pressing them after 5 days
    of primary ...

  • Posted in thread: Proof that preheating is a better way to bottle pasteurize on 01-17-2013 at 03:28 AM
    how are you supposed to tell when desired co2 is reached without opening one up?exactly you
    open one up, look at it see if its enough. if not recap and let it sit a few days. Because it
    will be pasteu...

  • Posted in thread: Proof that preheating is a better way to bottle pasteurize on 01-17-2013 at 02:53 AM
    you pasteurize to get a sweet carbonated cider. the extra sugar needed to make it sweet will
    also over carbonate the brew to the point of bottles exploding if you do not pasteurize to kill
    the yeast o...

Following Stats
- "It's all about time. You can't rush perfection. Time TIME TIME!!! You either need to pay on the front end or the rear. If the batch ferments out fast you need to secondary age or bottle age it. If it ferments out slow... months not weeks, then you don't have to age it nearly as long to get good flavors. Either way time is the key when making ciders and wines."
September 15, 2016  •  08:59 PM
Daze, i have read several posts you have posted. I am a newbie to wine and spirits, i started a batch of plums to make plum brandy, "40lbs" and didnt realize noone locally has red wine yeast. I was wondering if i could get some red wine yeast from you. Please..my address is 650 mud lake rd. Bigfork,mt59911 name is David, and i will gladly share... I dont have a phone just my email.. Spincst36@gmail.com feel free to come out if you would like, or i can come to you.. Thank you for your time, David