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Posted in thread: Cheatin cider... on 02-27-2005 at 01:24 PM
A hydrometer reading of 1.000 at 70°F will correct to an actual SG of about 1.001 for a
hydrometer calibrated at 60°F (most hydrometers are calibrated at 60°F). A SG of 1.001 does not
mean that fermen...
Posted in thread: Maple Mead on 02-26-2005 at 01:19 PM
In accordance with the 2004 BJCP Style Guidelines, a mead made with maple syrup would be
entered into the "Open CategoryMead" style (26C). Yes, you could ferment a maple syrup / water
delution (you mu...
Posted in thread: Cheatin cider... on 02-26-2005 at 11:49 AM
I too brew in 6 Gal batches (Beer, Cider and Mead). The same ratio holds true. For your priming
sugar, I would use a little more in the range of 5.0 to 5.3 ounces. To have really sparkling
cider, try ...
Posted in thread: Cantillon...Got Some on 02-25-2005 at 03:43 PM
Lambic is an acquired tast! Of all the true Lambic producers around Brussels, Cantillon is the
oldest, truest to process and in my opinion, the best. Lindemans is not considered a true
Lambic by most ...
Posted in thread: yeast for bottling on 02-24-2005 at 02:54 PM
Many people have been told that priming bottled conditioned beer should not be done with
sucrose. Many books state that malt extract is best for priming. Be aware that malt extract
will generate break...
Posted in thread: Looking to open a homebrew store on 02-24-2005 at 02:49 PM
As a previous store investor, don't quit your day job, have a good complete business plan and
enough capital to run the store for at least 1 year. In the Tucson area, there used to be 4
Posted in thread: high gravity stout on 02-24-2005 at 02:40 PM
I believe that you have a stratified fermentor and need to shake the hell out of it (will also
help oxygenate the beer for good yeast propagation). This should bring you back into the
ballpark for the...
Posted in thread: Cheatin cider... on 02-22-2005 at 09:10 PM
LOL, I think my cheatin' cider batch might be botched. It smells like a sulphur fart coming out
of the airlock. And its fermenting so fast, my whole kitchen smells like a nasty fart. I had to
Posted in thread: O2 in Racking on 02-18-2005 at 03:55 PM
The introduction of oxygen to any beer, mead, cider or wine after the yeast have completed the
aerobic portion of their life cycle can cause oxidation and a stale, cardboard, winy,papery or
Posted in thread: Cheatin cider... on 02-18-2005 at 03:31 PM
Yea I think I've heard the same thing, organic unpasteurized cider is the way to go. I would
guess that if you start with a couple cartons of apple juice from the store, you'll end up with