Recent content by bugmeister

no matter how clear your cider is, it always seems to settle some thing on the bottom so i always recommend and tell people and friends i givwe bottles to, to let them settle a bit, and then pour off slow into a glass, unless of course you have a wicked thirst and want to chug. watch that last sip!

Kashue, thanks for the advice. I will try the flavors after fermentation on next batches. I did 4 different batches; Cinnamon/BS/honey and got the keeve but no radical Cinnamon flavor just as described earlier and very nice, one all natural and it came out actually sweeter than all the rest, one...

Folks, my son and I bottled the Keeve last night. It finally settled down and stopped fermenting last week and I couldn’t take the anticipation any longer, so we bottled. The sponge stayed whole and was well behaved the entire bottling session. Let me tell you..it is delicious and has an...

seems to me I would sneak a taste of that Jack and I think you might find it ready sooner rather than later. i think most of the taste will be a result of the aging after fibnal as a hard cider and just concentrated by the jacking. sneak a sip and let us know what you find. i cant keep the stuff...

no expert here but i would think that the taste of your jack would improve if you let your cider age a tad. maybe a few weeks would be suffcient. ?? others here might know better. my jack was aged about a month after final fermenation and then drank some as a nice cider- skunky smell...

i had some good results with taking the cider, bottling in an empty booze handle size bottle-my preference is jim beam. seems to be alot of those around the house for some reason. clean and sanitize and then fill 2/3 up-put in the freeezer tilted and then bring back into room temp, and let the...

LeBreton, i didn't notice anything in the honey, at least on the label. as i get further into this i am paying much closer attention to the labeling of ingredients. bought 5 gallons of cider in Maine last fall- said all natural-cold pasteurized and dumped into primary, hit them with the SO2...

i was sneaking a look in the window when i figured it was time to fess up and identify myself

folks, thanks for your input and feedback. keeving is a new term for me. a little more history on the sponge. this was a pretty fresh cider from local orchard that was 'cold pasteurized' using uv lights but no chemicals and stored chilled. this was their last run of the year, the week before...

folks-thanks for your relies to the post. here is an image of the 'sponge'. anybody know whats the root cause of this? cider looks great and i suspect the top sponge will drop when done bubbling but so much bubbles are coming off the bottom one as well.

Hi folks, new member here and thank you for your advice. i have found this forum to be very useful. i am relatively new to cider making, and have a few batches in secondaries now. one of them is a 3 gal batch of local unpasteurizeded good quality cider that had an initial sg of 1.05. using...

I was lucky to find you good folks when i started to look for some direction when first starting to make some hard ciders. it is always good to listen to the experts! Thanks!