Last Activity:08-17-2014 12:10 AM
Likes Given: 16
7 Likes on 7 Posts
Posted in thread: Revvy's Belgian Blonde (Leffe Clone) on 07-09-2014 at 12:04 AM
Just realized I never reported back on the beer I made from this recipe, tweaking the malt bill
a bit and substituting Mangrove Jack's M27 yeast for the WLP530. Short answer - Great!
Posted in thread: FastRack - FastFerment Giveaway - Open to all! on 07-04-2014 at 05:01 AM
Looks great. If I win one and buy one, I can move up to 10-gallon batches!
Posted in thread: What acid level am I generally shooting for? on 06-05-2014 at 03:27 AM
1% TA is way too much for me, I prefer around 0.5% in a dry cider. If you did not pasteurize,
used little or no sulfite, and are lucky, you may get a MLF that might drop that by a third,
making it a l...
Posted in thread: Which apples are the best on 06-05-2014 at 03:24 AM
I'm not sure what problems arise from using dessert apples.Dessert apples are great eating,
because they have a good balance between sugar and acid. When you ferment the sugar out, the
acid remains, s...
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