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11-22-2015 9:03 PM

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  • Posted in thread: Food grade bucket v. Glass Carboy on 08-08-2015 at 02:44 PM
    I've made 5 gallon batches of cider about 200 times. I have tried a lot of different amounts of
    sugar and have indeed noticed that there is something magical about 9% ABV - go above it and
    the flavour...

  • Posted in thread: Food grade bucket v. Glass Carboy on 04-02-2015 at 04:50 PM
    podz - We may have a language problem here. "Staling" as used in reference to fruit wines and
    other low-alcohol beverages means loss of certain components of the flavor and aroma profile,
    leaving the ...

  • Posted in thread: Hard Cider Fermentation on 04-02-2015 at 03:14 AM
    All normal, cider rarely forms much krausen even when fermenting strongly. Also, you don't
    really want a fast ferment with cider, if you want any residual apple character anyway. It's
    wine, not beer.

  • Posted in thread: Food grade bucket v. Glass Carboy on 04-01-2015 at 02:30 AM
    I think you're getting bad advice here - in my experience, cider is very susceptible to
    oxidation, and allowing any oxygen in after fermentation begins will cause loss of fruit
    character and aroma, an...

  • Posted in thread: Shelf life of non preservative hard cider on 04-01-2015 at 02:25 AM
    Properly made dry cider will keep very well, in fact it improves with some age and peaks at
    about 2 years. That's if you scrupulously exclude oxygen; cider is extremely susceptible to

  • Posted in thread: Wine Yeast For Cider on 04-01-2015 at 02:18 AM
    D47 is the best I've found yet for preserving the apple character. Ferment slow and cool to
    retain aromatics - D47 will work at 50F just fine.

  • Posted in thread: Is a Peat-Smoked Bock a horrible idea? on 04-01-2015 at 02:03 AM
    If you want to try some beer with smoked malt, buy a few and drink them and think it over
    before you spend the time and money on a whole batch. Sure, its nice to experiment, but its
    also nice to have ...

  • Posted in thread: Revvy's Belgian Blonde (Leffe Clone) on 02-18-2015 at 11:01 PM
    Just be sure to mash high. I think I mashed at 154 the first time and the beer came out drier
    and thinner than I wanted; 156 is probably good, even 158 is not too high with M27
    yeast.Cheers! :mug:Well...

  • Posted in thread: Revvy's Belgian Blonde (Leffe Clone) on 02-16-2015 at 03:47 PM
    Yes, I have used M27 for this recipe, and it worked really well. It attenuated about as
    expected for a Belgian, and produced the flavor I was hoping for. It is on the spicy/peppery
    side of the Belgian...

  • Posted in thread: Yeast results in cider? on 09-13-2014 at 03:18 AM
    Champagne yeast is a poor choice for cider, despite numerous recommendations to the contrary.
    (I suspect all of those are simply echoing each other, or some ur-source; not based on
    comparative evaluat...