Last Activity:10-24-2016 11:15 PM
Likes Given: 82
368 Likes on 286 Posts
Posted in thread: My dad put a pound of sugar into a gallon of apple juice.... on 10-24-2016 at 10:52 PM
TT, what a bummer you tossed it, it would have made some great (with a little help) applejack
in six months or so. New applejack can be quite fire-y, but with a little sugar and some time
passing you ...
Posted in thread: My dad put a pound of sugar into a gallon of apple juice.... on 10-24-2016 at 03:07 AM
I make a lot of high gravity ciders, with the sole intent of making applejack out of them. I
average 1.135 in O.G. but I ferment slowly and use a non agressive yeast.
Posted in thread: Apple schnapps into the mix? on 10-23-2016 at 07:32 PM
Commercial perry's are not always 100% pear juice, most are apple based from I can find. Pears
naturally contain sorbitol which adds a bit of sweetness and even a little mouth feel.To me,
Posted in thread: 1118 yeast on 10-23-2016 at 04:13 AM
BillB, for the beginning of fermentation that much head space should not be a problem, but once
you get down to 1.025 or so it needs to as little head space as possible, to prevent possible
Posted in thread: Apple schnapps into the mix? on 10-23-2016 at 02:02 AM
The pear juice I use in found in the "baby" section, I have never found concentrate where I
live. When it comes to adding flavors one has to be careful the flavor does not overtake the
desired flavor ...
Posted in thread: 1118 yeast on 10-22-2016 at 02:00 AM
If you prefer your ciders dry, Red Star Red Pasteur yeast is very forgiving of "room
temperature" ferments and does not strip away the nuances of the fruit used.
Posted in thread: 1118 yeast on 10-21-2016 at 01:29 AM
I do wonder why did you choose ec-1118? It is a naturally aggressive yeast at less than "room
temperature", and fermenting it warm may give off some flavors you don't want. Have you ever
tasted a Sais...
Posted in thread: Who all is making ice cider here, recipes? on 10-19-2016 at 12:06 AM
Think of a container of sorbet; the sugar stops the sorbet from freezing solid; the water will
freeze and basically push the sugar out. The way to recover the "syrup"... put the now frozen
Posted in thread: Who all is making ice cider here, recipes? on 10-18-2016 at 05:19 AM
The mead yeast is supposed to stop making alcohol at 12% ABV, but of course YMMV. 4184 produces
flavors I want in my ice cider(s) and I haven't found out exactly yet what the ABV% of this
yeast will r...
Posted in thread: First Cider on 10-16-2016 at 06:07 AM
I'm with Maylar on this one--don't add sugar to your very first batch of cider or you will
really never know what you could have had. Six months in the bottle does wonders for the flavor
of homemade c...