Last Activity:11-11-2013 1:45 PM
Likes Given: 16
7 Likes on 7 Posts
Posted in thread: Vinegar mother? on 11-02-2013 at 05:58 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 05:57 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 06:18 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 05:39 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 05:31 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 05:26 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 05:20 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 05:06 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
Posted in thread: Oxidized Cider? on 11-01-2013 at 02:53 AM
Isn't all cider oxidized? That's why it's brown?This is what comes of using the same word for
two completely different things. Cider (fermented apple juice) is not brown - not good cider,
Posted in thread: Oxidized Cider? on 10-30-2013 at 04:10 AM
If you heated it in a kettle, then racked it to a carboy, after it had fermented - then yes, it
definitely oxidized to some degree.Cider is more susceptible to oxidation than any other
beverage, I thi...