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10-01-2014 1:03 AM

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218 Likes on 161 Posts 


  • Posted in thread: Offensively unprepared blind enthusiast on 10-01-2014 at 06:45 AM
    Harvo, do you mean you are at 1.030 now, and you are waiting until 1.005. The other way is
    physically impossible w/o adding more sugar.2. No, you do not have to wait that long before
    bottling, you cou...

  • Posted in thread: Completely unpasteurized cider? on 10-01-2014 at 06:19 AM
    You can get as technical as you want, but people that drink un fermented apple drinks, call the
    crystal clear stuff apple juice, and the unfiltered cloudy stuff apple cider.You of course, may
    call it ...

  • Posted in thread: Fruit flies on 10-01-2014 at 05:44 AM
    Unless you find flies inside your bucket, I wouldn't worry about it. I will suggest however, do
    not open the lid anywhere near where the flies are. I too have fruit flies in my kitchen, and a
    couple o...

  • Posted in thread: turbo yeast for cider on 10-01-2014 at 05:34 AM
    I know someone that uses turbo yeast before distilling is wash. I was given a sample of it, and
    it tasted nasty. It coated my tongue with a "burnt plastic"coating. I couldn't taste anything
    else for h...

  • Posted in thread: Pasteurizing on 10-01-2014 at 01:42 AM
    The only way to not have fermentation restart when adding "new" fruit, is to have stabilized
    the cider prior to adding the fruit, or adding the fruit and then pasteurizing.If you are going
    to bottle, ...

  • Posted in thread: Turkey fryer or stainless steel pot on 09-30-2014 at 08:05 PM
    has great prices on pots. I bought my 40qt AL pot there

  • Posted in thread: Quick question about bottle-carbing cider on 09-30-2014 at 06:26 AM
    Let your cider finish fermenting. Back sweeten to taste, and then add priming sugar. This is a
    pasteurize only method, as all the sugar could cause bottle bombs otherwise. When carbonation
    is sufficie...

  • Posted in thread: Adding fruit to cider on 09-30-2014 at 04:10 AM
    I was thinking of racking a gallon of cider on top of some grannysmith apples... Is there
    anything I should do to the apples first, or will the booze in the cider kill anything....??.So
    then, you are ...

  • Posted in thread: Apple juice and cinnamon turned out thick on 09-29-2014 at 02:44 PM
    Are you sure you don't have cassia, not cinnamon? Cassia when added to liquid will turn it into
    syrup, texture wise. When I add cinnamon flavor nowadays, I put the cinnamon/cassia into a
    coffee filter...

  • Posted in thread: racking didn't stop my fermentation - advice appreciated on 09-29-2014 at 02:25 PM
    Trust Yooper. She is a veteran at making ciders and apfelwine. It's not done until it's done,
    and the more racking, the greater chance for oxidation and infection.

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