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07-04-2015 6:36 AM

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  • Posted in thread: Low final gravity on 07-04-2015 at 06:36 AM
    I am going to guess you had an "extra long" mash w/o knowing it as stated above. I always use
    off boiling water to sparge with, and some say room temperature water works just as well as
    warm to wash o...

  • Posted in thread: Low final gravity on 07-03-2015 at 08:43 PM
    You don't mention the volume of your mash water nor do you mention the sparge volume you used,
    what were they please?

  • Posted in thread: So, I impulsively threw together some ingredients for Cider - Will this work? on 07-03-2015 at 04:54 AM
    Paul F, or, you could put it in the unused bath tub with water as a buffering medium for the
    temperature. Remember, 68* F ambient could reach 74*F or higher when fermenting. That high of
    temperature c...

  • Posted in thread: Super Strength Cider on 07-03-2015 at 04:50 AM
    Which is why I use FAJC to fortify instead of plain sugar.

  • Posted in thread: Super Strength Cider on 07-02-2015 at 11:31 PM
    I make all my hard ciders in 1 gallon batches just in case I don't like the results. I recently
    had two batches due to pH issues turned into vinegar w/o my consent. No big deal really, I will
    now have...

  • Posted in thread: Super Strength Cider on 07-02-2015 at 09:32 PM
    One of my fellow home brew club members makes 20% ABV hard cider that he makes into applejack.
    He uses sugar to fortify the ABV; I have tasted his a/j and it is quite good (really good
    actually) but I...

  • Posted in thread: Cider smells like Cat Pee on 07-02-2015 at 09:08 PM
    I also don't believe you did anything wrong. EC-1118 is a very aggressive yeast, and it may
    well take at least 6 months for the apple flavor to return.

  • Posted in thread: Has Brewing Your Own Ruined It For You? on 07-02-2015 at 08:59 PM
    I used to not IPAs at all. It eventually dawned on me it wasn't all the hops, it was one
    dimensional (at least it seemed) IPAs. Once I had the opportunity to drink really well made
    IPAs, my life chang...

  • Posted in thread: New Wort Chiller!!! - What do you think? on 07-02-2015 at 05:53 AM
    That is a thing of beauty. I wonder did you have a fixed mandrel with three "pipes" attached? I
    just built my second wort chiller, 40' of 3/8 I.D. tubing, and I designed it to use in a BK 40
    quarts or...

  • Posted in thread: Making Applejack from hard cider? on 06-29-2015 at 03:12 AM
    Icarus, you don't know nuthin'. If you hadn't flown so close to the sun your math skills would
    be better... j/k. If your applejack is liquid at -10*F then 40% ABV should be correct. The same
    as a shot...

Following Stats
Aging from last year: Hard Cider, Triple Chocolate Stout, American Amber II First fermenter: American Mild Second fermenter: Empty Long term aging: Strong Scottish Ale, American Stout 3 new hard ciders, first is a Apple Raspberry, second will be a Apple Grape, and third Apple Cranberry. These will all become Jacked Ciders
December 30, 2014  •  06:35 AM
Minden Man ,
Good to see a local with similar interests. I'm up in Spanish Springs. Just got into brewing this summer, and all I do at night is read about brewing. And just bought a whole bunch more equipment off craigslist. I'd like to pick your brain in the future on the cider thing. That will be in the next brew or two. Does Costco have an appropriate apple juice or FJC? They have a good price on honey for the mead I have planned.
December 31, 2014  •  07:50 PM
@modelafish, Ask me anything you want, I will help you as much as I can. For a new cider maker, I suggest going store bought at least the first couple of batches. The apple juice that Costco sells is fine, and most any FJC will work too. I make a lot of apple jack, so it is not uncommon for me to add 3 cans of FAJC into a 1 gallon batch. I do not add them all at once to not stress the yeast. I use Pasteur Red (not Champagne) yeast to make my ciders now, and even at 18% ABV, there is still apple flavor before concentrating.

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