Last Activity:02-26-2014 9:15 PM
Likes Given: 16
7 Likes on 7 Posts
Posted in thread: Lightly bitter finish every time - is this normal? on 01-26-2014 at 05:53 AM
So other than adding sugar, is there a way to get rid of the bitterness? Is it something that
would "age out"?Probably, yes. Most off-flavors and "roughness" do age out if the cider is
Posted in thread: My cider tastes alright, but just...crude. What can I do to improve it? on 01-26-2014 at 05:38 AM
My cider tastes alright, but just...crude. What can I do to improve it?Wait.Give it 6 to 9
months after fermentation is done. Well-made ciders improve for up to 2 years before slowly
declining; but t...
Posted in thread: Vinegar mother? on 11-02-2013 at 04:58 PM
Guys, hypothesize all day but you will never know until you TASTE it! Most likely it's the
pectin in the must coagulating all of your blueberry junk and your yeast caused it to
Posted in thread: New to cider making ? Mold? on 11-02-2013 at 04:57 PM
Looks like a nice brown cap! I'd rack out from under it, to slow the fermentation and reduce
the chance of mold reappearing, into a demijohn with airlock. Try to fill the demijohn so as to
Posted in thread: How long is too long on the yeast cake? on 11-01-2013 at 05:18 PM
Depends on a lot of factors: yeast strain, starting gravity, temperature (during and after
fermentation), sanitation rigor, etc. I've had beers that benefited from sitting on the yeast
for a month or ...
Posted in thread: Cider pH - What's the average? on 11-01-2013 at 04:39 PM
My 2012 batches ran from about 3.4 to 3.7, prefermentation. Anything above 3.8 is getting on
the high side. That's as measured with a calibrated pH meter; when I used litmus strips I got
Posted in thread: Unpasteurized juice? on 11-01-2013 at 04:31 PM
We could just call it "fresh pressed juice" to distinguish from the filtered, processed stuff.
I think that would be less confusing. Calling apple juice "cider" is like calling wort "beer"
or grape mu...
Posted in thread: Vinegar mother? on 11-01-2013 at 04:26 PM
If that's a vinegar mother, there should already be enough acetic acid to ruin the cider - you
should be able to smell and taste it.If it's not already acetified, then it's probably not an
Posted in thread: Unpasteurized juice? on 11-01-2013 at 04:20 PM
Today, I made 3 gallons of cider (not hard cider, just cider!) You mean apple juice! :p(Srsly,
this Prohibition-era confusion over what "cider" means has got to end... we could just rejoin
the rest of...
Posted in thread: Left my cider out too long on 11-01-2013 at 04:06 PM
Lactobacillus doens't generally produce much CO2, so I doubt that is the visible fermentation.
It may be going on at the same time as a wild yeast ferment, if there is oxygen present (the