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10-06-2015 1:44 PM


63 years old

Likes Given: 27

59 Likes on 52 Posts 


  • Woodworking,Drinking
  • Engineer
  • Dave
  • Looking for the ultimate hard cider recipe.
  • More cider...
  • 3 gallons of orchard cider with S-04 yeast.
  • Empty jugs
  • Pasteurized orchard cider, with and without carbonation. Still looking for the perfect recipe.
  • What's a keg?
  • Male
  • Single
  • New Haven County
  • Connecticut


  • Posted in thread: First thread on 10-06-2015 at 01:29 PM
    I'm assuming the flavor of the end product is different depending on the yeast and temps. Are
    there some folks who actually shoot for ciders cooked at temps above 70? Few and far between?
    Or is it mor...

  • Posted in thread: Stopping Fermentation to have sweet cider on 10-05-2015 at 08:05 PM
    Unfortunately if you heat the cider hot enough to kill the yeast you start to boil off the
    alcohol too.So you need to bottle it first. And yes, it works.

  • Posted in thread: campden in secondary? on 10-05-2015 at 07:57 PM
    If it's not necessary, then how quickly do you need to drink each gallon of cider within to
    stop it going off?Presumably, secondary still gives off CO2 and when bottling with sugar, more
    CO2 is produc...

  • Posted in thread: how to top up secondary? on 10-05-2015 at 07:48 PM
    It's a problem with 1 gallon batches, there's no appropriate size of carboy to rack to. I wish
    somebody made a 3 quart jug.What I usually do is rack to another 1 gallon jug and hope for the
    best. I fi...

  • Posted in thread: Hydrometer Reading - very confused on 10-05-2015 at 02:37 PM
    I've never had a fresh pressed juice S. G. less than 1.045. Just saying that alone tells me
    somethings wrong.Me too. Typically 1.050 on the nose, maybe 1.048. Even WalMart juice is close
    to 1.050.

  • Posted in thread: add yeast at bottling? on 10-05-2015 at 02:31 PM
    Carbonation takes time, and sometimes it's longer than you expect. I've had batches carbonate
    in 4 days and others that took weeks. Unless you've aged it for months there's always enough
    yeast to get ...

  • Posted in thread: First thread on 10-05-2015 at 01:53 PM
    Ale yeasts want to be below 70F. For warmer temperatures choose a champagne or wine yeast like
    K1V-1116 or EC-1118.

  • Posted in thread: Yeast in neck carboy on 10-04-2015 at 02:05 PM
    Every cider maker needs a turkey baster - for taking SG samples and washing the krausen back
    into the bottle.

  • Posted in thread: The Answers to All My Questions on 10-04-2015 at 01:57 PM
    Excellent post. Thanks.

  • Posted in thread: Still bubbling after a month on 10-04-2015 at 01:53 PM
    For a 1 gallon batch I always pour it back in. Sanitize the sampler (I use a turkey baster),
    the hydrometer and the vial first. 200 ml is too much to waste.

In pursuit of the perfect cider.

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