Recent content by Budd0413

I hope this isn't against the rules as its been a while since i signed up and read them but....I started a business and we are doing a giveaway the middle of September. I am a woodworker and I the name of my company is limestonejoinery.com....... the site is still kind of bland as I dont...

Never got around to posting pics but this cider has been sitting in a carboy in my keezer since I started this thread, now it is clear but pitch black.... Very strange no off smells but I haven't tried to taste it!

Yes I'm using the faucet wrench. That is not really the problem. The problem seems to be the small lock ring on the shank side. It is not accessible when assembled and holds everything together. Iwhat I am talking about is located on the picture on the right near the top 3/4 of the shank, it...

I recently bought an old 10 tap brass passthrough beer tower. The brass faucets need to be removed and thoroughly cleaned but i am having a really hard time figuring out how to remove them. Does anyone have any idea how it is done without destroying the faucet/shank. in one of the pics i...

I pressed the apples September 30, let ferment with s04, the cider was normal color right up to the point that I racked it. As soon as it hit the freshly sanitized carboy it changed color. I will post some pics when I get on a computer.

Still trying to figure this one out. I'm guessing that the one step may have oxidized the cider but not sure. Only time will tell if the taste changed.

Today I racked off 5 gallons of cider into my only clean carboy (a 6gal better bottle) I did not want all the airspace so I cleaned the 5 gal glass carboy that the cider had been in and transferred it back. I used one step to clean.... When transferring the cider back to the glass 5 gal, it...

if youve got some months to wait then go ahead and use it.

I've done this and it works fine. If you drinking miller lite your probably not gonna notice any difference anyway. It worked for me (I was drinking old mil: haha)

add 5 more= 13936

Well I tasted the cider to see just how dry it it is going to be and wow, the driest wine you could imagine x 2. I dont have my hydrometer yet but I would say that it has a pretty high abv. I would say that all of the sugar is probably converted at this point the co2 production has slowed to...

Thanks for the quick response. I was under the impression that pectin's wouldn't set if you kept the temperature at 140. I thought it took a higher temperature. I also thought that pasteurization required 160 degrees. I guess either way using heat to kill wild yeast is a form of...

I am diving into the world of hard cider for the first time this year. I am a bit green when it comes to this so I have been doing a fair amount of reading but still have some unanswered questions. Let me start off by stating what I have already done and what I plan to do. I started off...