Guthdog

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• Posted in thread: Forgot the Campden.. on 10-18-2012 at 08:18 PM
  Only problem is, it all depends on where you live. I have also heard of natural yeast leaving
  pretty off flavors, and even really low ABV tolerances (nothing above 4%). If I can find
  someone on here f...

• Posted in thread: N00b cider secondary fermentation question on 10-18-2012 at 05:42 AM
  Guys, I'm a noob also, so forgive my ignorance. Do the Coopers drops include dried yeast as
  well, or are they, essentially, precisely measured sugar cubes with a good blend of dextrose
  and sucrose? I ...

• Posted in thread: Forgot the Campden.. on 10-18-2012 at 05:09 AM
  I did the same thing a couple of weeks ago with some unpasteurized sweet cider from our local
  tourist trap/cider press area near Sacramento. Used an SO4 and some yeast nutrient but forgot
  to add Campd...

• Posted in thread: Newell's Groundhog Cider (woodchuck amber clone) on 10-10-2012 at 02:32 PM
  OK, so you cold crash to slow/stop fermentation so the KM and sorbate can act more effectively?
  Question: I thought sorbate slowed yeast reproduction, but K-Meta actually kills the yeast
  doesn't it?

• Posted in thread: Newell's Groundhog Cider (woodchuck amber clone) on 10-09-2012 at 06:06 PM
  Philosophically opposed to K-Meta/K-Sorbate? I'm planning to backsweeten and age with oak
  spirals, so I really need a good way to stop further fermentation. However, I read a lot about
  sourness/off fl...

• Posted in thread: Is a FG of 1.020 too high? on 10-08-2012 at 04:13 PM
  Number2 – You kegged at 1.012 and it was too sweet for you, did you force carb it as
  well? I would describe my desired flavor profile as "barely sweet", but the effect of
  carbonation is unclear ...

• Posted in thread: Newell's Groundhog Cider (woodchuck amber clone) on 10-08-2012 at 03:20 PM
  wow, the sg of this cider is 1.070. 10% PA may be a little high for a woodchuck clone.Wow,
  1.070 without adding sugar? Thats gonna' be hot. So what's the plan? Are you going to let it
  ferment out tota...

• Posted in thread: Pitched yeast in untreated/unpasteurized Juice on 10-05-2012 at 11:52 PM
  Yeah, I'll be bummed if my $5.95/gallon goes funky, but I can live with it. It sounds as if the
  odds are in my favor with a whole packet of healthy SO4, though. I'll make sure to monitor
  taste and sme...

• Posted in thread: Newell's Groundhog Cider (woodchuck amber clone) on 10-05-2012 at 06:40 PM
  Waking up this old thread, but I am duplicating this recipe with unpasteurized sweet cider and
  SO4 yeast. My first cider was made with CHEAP store-bought AJ, honey and SO4. I was expecting a
  lightly s...

• Posted in thread: Pitched yeast in untreated/unpasteurized Juice on 10-05-2012 at 03:32 PM
  @Brewsser - Is the Campden there to smoke everything but my S04, or are we counting on the SO4
  to be so numerous and dominant that enough will survive to restart once the Campden dissipates.
  It is bub...