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09-22-2014 10:42 AM


62 years old

Likes Given: 9

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  • Woodworking,Drinking
  • Engineer
  • Dave
  • Entering the vortex of brewing hard cider
  • More cider...
  • Locally grown pasteurized orchard cider and some light brown sugar
  • Nothing now
  • First gallon batch waiting for the bubbles..
  • What's a keg?
  • Male
  • Single
  • New Haven County
  • Connecticut


  • Posted in thread: Need a proven recipe on 09-20-2014 at 02:32 PM
    There is no recipe that finishes sweet.Read this - read the threads from beginners on this
    forum, going back over the last 2 weeks. All your questions have been answered a dozen times

  • Posted in thread: Help please on 09-20-2014 at 02:24 PM
    Perfectly normal -Brown foam (krausen) on the top and sediment (lees) on the bottom.

  • Posted in thread: good cider yeast on 09-18-2014 at 08:24 PM
    There are temperature considerations too. Nottingham is happy down to 55 degrees or so, good
    for those fall/winter batches.

  • Posted in thread: Cider time is upon us! on 09-18-2014 at 08:18 PM
    Spoze it's got something to do with harvest time?Apples be fallin' mang.

  • Posted in thread: Did the orchard lie to me? on 09-18-2014 at 03:56 PM
    Did you get the orchard to fill your own bottle, or was it bottled already? The label should
    tell you everything.

  • Posted in thread: Want to make a batch of cider...where to start on 09-17-2014 at 03:21 PM
    I want to make a batch of cider, without purchasing a kit. I've brewed several batches of beer
    with excellent results. So far this is what I was given for info on a recipe5 gallons fresh
    cider ( pastu...

  • Posted in thread: Very short rant. on 09-17-2014 at 03:02 PM
    The commercially produced ciders are in the 5-6% ABV range. There's really no reason to go
    beyond that, other than the "I can" factor. Starting with a good organic juice at 1.050 you get
    7% or so. The...

  • Posted in thread: Back sweetening cider on 09-16-2014 at 06:34 PM
    I'd like to (lightly) back sweeten a cider with sucralose, yet add some fermentable sugar in
    order to get light carbonation without the need to pasteurize. So, my question is two-fold:1.)
    What do you ...

  • Posted in thread: Does Cider Have Krausen When Fermenting? on 09-16-2014 at 02:55 PM
    You get krausen at the top and sediment (lees) on the bottom.

  • Posted in thread: Bottle bomb prevention on 09-16-2014 at 02:47 PM
    Nottingham will definitely go below 1.000 when it's done. What was the SG when you started?