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09-03-2012

Last Activity:

11-05-2014 6:04 PM

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  • Posted in thread: Is this bad? on 11-05-2014 at 11:18 PM
    You'd also be surprised what a racking can do for clearing it. It just looks to me like the
    settling yeast is getting caught up on a carboy you didn't clean well enough (rings) and
    there's some rings ...

  • Posted in thread: New to Cider on 11-05-2014 at 11:12 PM
    That strain of yeast might not do well in the colder room (in my experience 04 and 05 tend to
    do better around 70*), if it's too sweet try adding a different yeast, like a wine yeast; I
    usually use Re...

  • Posted in thread: First cider help on 11-05-2014 at 11:06 PM
    Time...give it lots of time.At least if it's dry, it'll mellow out with time...especially if
    you made it strong, my cider comes out around 12% and tastes harsh (sometimes undrinkable) for
    8 months, a ...

  • Posted in thread: Has anyone ever used empty Martinelli bottles for bottling? on 09-06-2013 at 03:25 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 08:46 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 08-21-2013 at 12:27 AM
    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 01:09 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 02:21 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 08:47 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 02:07 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.

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