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01-21-2017 6:30 AM

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  • Posted in thread: Robert's Apple Cider on 01-21-2017 at 02:55 AM
    Part of the differences in our batches is specifically the yeast.I use 4184 Sweet Mead Yeast
    and you are Not. (pun intended) I have used many different strains of yeast to make hard
    cider/apple wine a...

  • Posted in thread: New to Cider Questions on 01-20-2017 at 06:32 AM
    One packet of champagne yeast will be more than enough to carb your bottles. After you cold
    crash and clear your cider that is when I would rack it to a bottling bucket. I use white sugar
    to prime wit...

  • Posted in thread: How Do I Strengthen and Finish My Hard Cider? on 01-19-2017 at 10:03 PM
    "Is it the same?" No, it is not. Fresh pressed juice has a lot of pectin in it which will cloud
    your cider, and pectic enzyme breaks down the fruit particles for better fermentation and
    clearing as pe...

  • Posted in thread: Aged Cider in Bourbon barrel on 01-19-2017 at 09:57 PM
    Have you tried "Adam and Eve?" They sell lots of different sized plugs for bung holes.

  • Posted in thread: Distiller's Yeast on 01-19-2017 at 09:24 PM
    Generally speaking distillers yeast is not used when not making high proof wash for
    distillation. All wine, beer, and cider yeast have different alcohol tolerances as well as they
    produce--or do not p...

  • Posted in thread: yeast nutrients and yeast hulls on 01-19-2017 at 08:31 PM
    DAP is recommended to be used at 1/2 tsp per five gallons. My concern with using 1/2 teaspoon
    in 1 gallon would be the smell of ammonia and raising the pH of the must too high. I use 1/8
    teaspoon per ...

  • Posted in thread: Cider from apple juice recipe on 01-19-2017 at 08:20 PM
    Glad to hear you got a result you enjoyed, 10C isn't "really" cold crashing, 2C is though. If
    your cider cleared at 10C, then I wouldn't worry about doing anything differently then.

  • Posted in thread: How Do I Strengthen and Finish My Hard Cider? on 01-19-2017 at 08:10 PM
    Sparkolloid works well to clear cider, but so does plain gelatin and it costs less per use. If
    you have a spot in a refrigerator available (or fermenter) cold crashing will usually clear
    your cider. I...

  • Posted in thread: New to Cider Questions on 01-19-2017 at 08:01 PM
    I am not sure how you did your tasting, but you want to be sure no oxygen gets into your cider.
    Be careful with brown sugar as when it is still sweet tasting it tastes great but when all the
    sugar is ...

  • Posted in thread: Robert's Apple Cider on 01-19-2017 at 01:42 AM
    I generally start with 2.5 gallons of Tree Top 3 Juice Blend, 20 cans of concentrate and the
    juice of 6 pounds of Granny Smith apples. I add two teaspoons of 3 acid blend when racking out
    of the ferme...

Following Stats
Primary: 3 gal. apple skin wine, 5 gal Grad Cider part Trois Freezer: Graduation Cider Part Deux . Conditioning Room: Graduation Cider Parts One and Deux In process currently: 4 gallons of Ice Cider fermenting at 55* F
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.