- Posts 11
Last Activity:09-03-2011 4:32 PM
Posted in thread: Graham's English Cider on 04-19-2011 at 07:30 PM
* I am using EC1118 yeast. Should I pitch one full yeast packet if I am doing half the total of
the OP's recipe? Will that extra yeast create any issues?As for your original question, the
full pack wo...
Posted in thread: Help with hard cider! on 04-17-2011 at 08:10 PM
Oak chips and the like are more fitted to wine if I'm not mistaken. I'm not certain how that
would turn out, but if you really wanted to, boil them for ten minutes and then add some to the
Posted in thread: Newbie question: pasteurize mead? on 04-17-2011 at 08:06 PM
Really no short answer to this. Will it spoil the flavor? No, most likely not. Will it change
it? Very possible. Any time you heat honey, you stand to lose some of the more volatile
flavors. A pasteur...
Posted in thread: Newbie question: pasteurize mead? on 04-17-2011 at 04:29 PM
I know people that pasteurize beer by capping their bottles and running them through a cycle in
the dishwasher....Doing it on the stove won't hurt them, but I wouldn't do anything with the
Posted in thread: Mead vs Beer on 04-17-2011 at 04:15 PM
Is there any danger of bacteria in the honey causing infection by letting it cool to
150f-ish?Not really. I like the idea of adding after you cool the wort down a bit. Adding at
knockout will cook off...
Posted in thread: Mead vs Beer on 04-17-2011 at 04:01 PM
Should ferment at the same temps as beer 62-68fThis answer is completely dependent on which
yeast you are using. Some can be fermented at much higher temps. Always check the
recommendations for your y...
Posted in thread: Graham's English Cider on 04-17-2011 at 03:56 PM
Yeah, that'd be too high. It'll ferment just fine, you'll just get some funky flavors with
it...and there's nowhere for that stuff to hide in a cider.
Posted in thread: Graham's English Cider on 04-16-2011 at 02:41 AM
With the ONLY deviation to the recipe(besides quantity) being temperature, how high can this
safely go?My house is a bit on the warm side during summer and it's already started to warm up
Posted in thread: Graham's English Cider on 03-23-2011 at 05:39 PM
Did a batch of this about 2 weeks ago, really fantastic recipe. I stopped mine at 1.010, since
I wanted semi-sweet and was done with the ferment in about 7 days. It was excellent straight
out of the f...
Posted in thread: Holy sweet mother of all that is alcohol. Woodchuck Fall Seasonal? on 12-07-2010 at 12:03 AM
Since I have been making my own cider, I've kinda lost my taste for Woodchuck...but I will
admit that I really enjoyed the Fall seasonal. It disappeared too quick here in town.