Last Activity:04-24-2016 2:36 AM
Likes Given: 21
12 Likes on 11 Posts
Posted in thread: Survey of Award Winning BJCP Ciders - Please Submit Yours! on 04-24-2016 at 03:13 AM
GLINTCAP should be a great place to enter dry ciders - you should get a fair judging there. A
very different crowd from the homebrew comps. Wish I'd entered... Good luck to you!btw - thanks
for the co...
Posted in thread: Cider gone bad? on 04-24-2016 at 02:51 AM
If it tastes good, it pretty much can't have "gone bad." Cider has a naturally low pH, even
before fermentation, and that combined with the alcohol makes it inhospitable for pathogens.
Posted in thread: Cider gone bad? on 04-23-2016 at 03:40 AM
What did it taste like? If you fermented it out, dry cider is inhospitable to pathogens, so
it's doubtful that caused your symptoms. If you stopped fermentation with some fruit sugars
left, that can g...
Posted in thread: Survey of Award Winning BJCP Ciders - Please Submit Yours! on 04-23-2016 at 02:56 AM
Amen to that, I thought I was the only crazy one perturbed that dry ciders are a kiss of death
in homebrew competitions. It is actually quite sad that your double gold entry did not make it
past the f...
Posted in thread: Survey of Award Winning BJCP Ciders - Please Submit Yours! on 04-21-2016 at 04:12 PM
I always let my ciders go dry, and keg them after they have gone clear. Trying to stabilize a
cider with residual sugar is not worth it to me; I actually have come to prefer dry ciders,
though for som...
Posted in thread: Experiment: PBW vs Oxyclean vs Homemade PBW on 04-18-2016 at 03:43 PM
I should redo this experiment with my extremely soft water to see how different the results
are. I've been using Oxyclean and it seems to work really well for me. Our water comes from a
shallow well a...
Posted in thread: Survey of Award Winning BJCP Ciders - Please Submit Yours! on 04-17-2016 at 04:28 AM
In the 2015 California Cider Competition they had some experienced cider judges, and even did a
sensory-evaluation workshop for the judges prior to the competition, so I entered in the hope
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
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.