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08-26-2016 8:38 PM


64 years old

Likes Given: 61

190 Likes on 160 Posts 


  • Woodworking,Drinking
  • Engineer
  • Dave
  • Looking for the ultimate hard cider recipe.
  • More cider... and some mead.
  • Nothing at the moment.
  • 2.5 gallons S-04 sitting at 1.000 aging, One gallon with mixed berries, Four gallons with 71B-1122 finishing secondary. One gallon 10% cyser aging on oak.
  • 10 bottles simple cider for Christmas, 750 ml of JAOM aging until next year.
  • What's a keg?
  • Male
  • Single
  • New Haven County
  • Connecticut


  • Posted in thread: How much sulfite? on 08-27-2016 at 03:25 PM
    I typically add 50 ppm sulfite at bottling time and have never had a problem carbonating. It
    doesn't look to me like you did anything wrong, so I can't really explain why you're having
    problems. Sorry...

  • Posted in thread: Blending Xylitol or Lactose on 08-27-2016 at 03:02 PM
    Umm... this is the cider forum. And to that end, I have used xylitol to sweeten my ciders if
    I'm going to bottle carbonate them. It mixes in just like sugar, just stir until dissolved. I
    suppose mixin...

  • Posted in thread: Adding black tea for tannins after fermentation? on 08-18-2016 at 08:24 PM
    I have been adding black tea to my secondary and it works well.

  • Posted in thread: Gardening Frustrations__ The season of the Varmint on 08-17-2016 at 08:15 PM
    A buddy of mine solved his garden varmint problem with an electric fence. Got the controller
    from Agway. Puts out about 9000 volts. He hears zapping at night and has dead critters in the

  • Posted in thread: 12 hour krausen on cider?! on 08-16-2016 at 08:45 PM

  • Posted in thread: My cyser w/ Nottingham has been at 66F for 7 days... Safe to let it reach room temp? on 08-15-2016 at 06:59 PM
    I'm going to advise you not to do that. I did a summer cider with Nottingham at 74F and it was
    horrible. Though the formation of fusel alcohols usually happens in the first 60% of
    fermentation and are...

  • Posted in thread: Cider carbonation in bottle - Not optimal? on 08-12-2016 at 02:30 PM
    Question for those who are carbing in bottles (and not kegging): I totally get that a cider
    that is not fully attenuated (still fermenting) as bottle bomb potential (hence the need to
    pasteurize if yo...

  • Posted in thread: Any advice for starting? on 08-11-2016 at 05:56 PM
    Start with this -

  • Posted in thread: First batch of mead - racking/process questions... on 08-09-2016 at 02:45 PM
    As a cider maker, I'm a bit paranoid about headspace in secondary, as beer brewers are. But
    I've read that mead is not prone to oxidation, unless you have fruit in it. So...

  • Posted in thread: Quick Brewing Question on 08-08-2016 at 06:12 PM
    It's slowing down on its own. You should stop opening the bucket now and be thinking about
    racking off the lees.

In pursuit of the perfect cider. Dave C.