- Posts 13
Last Activity:06-13-2013 1:10 PM
Likes Given: 17
1 Likes on 1 Posts
Posted in thread: Bottling video on 06-13-2013 at 05:29 PM
Yeah, I have looked into using corks for my cider but there is no way to justify the additional
expense (looking cool isn't worth it). Thanks again for letting us take a peek 'behind the
curtain' of a...
Posted in thread: Bottling video on 06-13-2013 at 02:38 PM
Mmmmmmm Finger Lakes sparkling reisling. Is it done with a cork and a cage or capped? It didn't
look like cider. Thanks for the clarification. You have an interesting life there at
Bellwether! Thanks ...
Posted in thread: Bottling video on 06-12-2013 at 08:52 PM
Haha, thanks for sharing the video. Are those clear bottles? I thought you only used those for
Posted in thread: Bottling video on 06-11-2013 at 08:15 PM
I always assumed that you had the Oompa-Loompas do that
Posted in thread: LACTOSE and CIDER on 05-23-2013 at 08:51 PM
You can, I have and have enjoyed the results.I assume you mean back sweetening after your
fermentation is done since lactose will not ferment. I added priming sugar to my batch also so
it would carb u...
Posted in thread: NY cidermakers gathering on 02-27-2013 at 08:22 PM
I would love to make it!!! I'm afraid that work and two small children will prevent it
though... and I would be coming from CT, so I'm not sure if I would qualify. :)
Posted in thread: Questions about getting the right flavor on 02-13-2013 at 09:00 PM
I use malic acid in a lot of my ciders. It is derived from apples and is what makes Granny
Smiths sour. I know it is used in some AO products and in Sam Smith's Organic Cider.
Posted in thread: Retail Cider Reviews on 02-12-2013 at 07:33 PM
Samuel Smith's Organic Cider is my mass produced standard bearer. I love Bellweather Original
and Liberty Spy also, you should be able to get that in the ROC... or just talk to Lebreton
Posted in thread: Looking for feedback on a new cider product on 02-07-2013 at 06:28 PM
Interesting idea, how would it be different from frozen AJC that is currently on the market?
Posted in thread: How much AJ conc. for priming? on 02-05-2013 at 08:39 PM
Basically, I add the AJC to taste, record the gravity (so I can reproduce it) wait for it to
carb up, pasteurize to stop fermentation (using Papers stove top method with a plastic bottle
as a guide) a...