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Join Date:

10-12-2011

Last Activity:

12-08-2011 12:39 PM

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LATEST ACTIVITY

  • Posted in thread: Honey that's not honey? on 11-10-2011 at 01:10 PM
    it this morning :mug:Maybe the mods can combine the threadsMy bad, we can let this one die
    since honey is more related to mead anyways.

  • Posted in thread: Temp concern on 11-10-2011 at 02:43 AM
    I totally disagree with this statement. I don't know about the temperature requirements of
    Apfelwein but for ales, lagers, beer controlling fermentation temperatures is VERY important.1
    sanitation2 (t...

  • Posted in thread: Cider Over-Carbonating Question on 11-10-2011 at 01:58 AM
    Hi Ya'llI've been lurking around the forums for awhile sucking up info and know-how from you
    guys :) I just had a quick question.. I bottled up a 3.2ish gallon batch of cider today after
    fermenting fo...

  • Posted in thread: Temp concern on 11-10-2011 at 01:50 AM
    This weekend I plan to put together my very 1st home brew. I was planning to start right off
    with beer but after receiving the HomeBrewTalk newsletter Man, I love Apfelwein I deiced to let
    Apfelwein b...

  • Posted in thread: Honey that's not honey? on 11-10-2011 at 01:47 AM
    Heads up, apparently cheap honey might contain undesirables. Sorry if this is a repost. cheap
    off-brand and some name brand honeys are apparently microfiltered which suggests they're hiding
    something...

  • Posted in thread: 5 Day Sweet Country Cider on 11-07-2011 at 12:45 PM
    Cold crashing in winter? I'm located in frozen north. So in winter it can be 20 below or
    colder. Could I rack to a secondary & cold crash for 4-5 hours outside & then bottle
    pasteurize?You could, but ...

  • Posted in thread: 5 Day Sweet Country Cider on 10-15-2011 at 12:04 AM
    I've read elsewhere that if you start out with pasteurized cider it actually gets vinegar-like
    after a couple months. Starting from unpasteurized supposedly produces cider that will store
    for a year.P...

  • Posted in thread: Home Pasteurizing (no, really) on 10-12-2011 at 05:01 PM
    pasturization isnt primarily to kill the yeast , but to kill everything else living in the beer
    to extend shelf life and safety.145 degrees for 30 minutes is proven to pasteurize milk to
    99.999%. I th...

  • Posted in thread: Home Pasteurizing (no, really) on 10-12-2011 at 04:24 PM
    Yeast dies between the temperatures of 120F to 140F, depending on the yeast strain. So you
    could actually use a far lower temperature in order to pasteurize your beer.The trade off is
    time. If you hav...

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