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09-03-2012

Last Activity:

05-16-2014 7:16 PM

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  • Posted in thread: Has anyone ever used empty Martinelli bottles for bottling? on 09-06-2013 at 02:25 PM
    Every chance I get, I can go to the redemption center and they'll sell them to me for a nickel
    ea. Bottle caps, regular ol' beer bottle caps; just be sure to switch your capper to the wine
    bottle size...

  • Posted in thread: First time cider-brewing question on 08-21-2013 at 07:46 PM
    You will need to add pectic enzyme with that method...add it two weeks before you bottle.

  • Posted in thread: First time cider-brewing question on 08-20-2013 at 11:27 PM
    I do it all the time...like I said, 1C water and 1C sugar, boil 12 oz. cranberries for 5 min,
    pour syrup and cranberries in fermenter, let sit 6 weeks.

  • Posted in thread: First time cider-brewing question on 08-20-2013 at 12:09 AM
    Blueberry is a very subtle flavor to begin with, I guess it depends on how many blueberries you
    used...blueberry beer usually uses syrup, beer brewed with natural blueberries in my experience
    tends to...

  • Posted in thread: Cider flavors, and the lack thereof on 08-08-2013 at 01:21 AM
    wow, where do you get that kind of cider?just at the local orchard, 1 lb of sugar per gallon of
    juice is my standard recipe. Mix of brown and white sugar, sometimes honey. Couple of cinnamon
    sticks in...

  • Posted in thread: Cider flavors, and the lack thereof on 08-07-2013 at 07:47 PM
    It all depends on what you're brewing...I always use wine and champagne yeast, and they have
    all come out very flavorful, even the dry ones, but I ferment wine/champagne with the cider,
    not the 6% stu...

  • Posted in thread: Cider flavors, and the lack thereof on 08-07-2013 at 01:07 AM
    True that, or add a teaspoon of sugar to a glass when you pour it...my dad likes doing that
    with my cider, as he likes it sweeter than I do.

  • Posted in thread: Cider flavors, and the lack thereof on 08-06-2013 at 06:03 PM
    Age...age...age...Champagne yeast can ferment down to .992 and will leave the cider with little
    flavor, but with age that will mellow and the apple will come back. Downside, it could be 6
    months from ...

  • Posted in thread: Using honey in cider on 07-31-2013 at 01:48 AM
    you can use 1:1 ratio when subbing honey for table sugar. It will ferment almost as fast, just
    be sure to warm a little (not to a boil, just warm) cider and dissolve the honey in it. People
    who descri...

  • Posted in thread: New to cider. Help! on 07-31-2013 at 01:39 AM
    Well, the real answer is to put less sugar in your initial cider...so when the yeast ferments
    out it's not like wine, leaving it with the rubbing alcohol taste you describe (by the way, if
    you let the...

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