Recent content by Buktwild

great... I think you've told me exactly what I was wanting to know. And the water bath is a great suggestion.- I can see where that could really stabilize things.

I have three places for storage or fermentation. 1)My upstairs flat that stays generally in the mid 60s, 2)the garage half of the basement which might get down into the low 40s or even high 30s, and 3)the 'heated' half of the basement which gets a lot of daily fluctuation but won't get...

FWIW the scent from the airlock is not so strong or tangy as it was yesterday.. It's a mellower more pleasant smell. Definitely a green apple hue to the odor. Beside this bucket fermenter I have a 1 gallon jailhouse batch with Fleishman's baking yeast and 1 c of granulated sugar. This one...

On only the third day my bubble output has slowed way down. In the first 48 hours it was gurgling out the blow hose pretty strongly. But I noticed last night it was off the pace and now today I've switched from the hose to a S-type and it's putting out a bubble every few seconds. Definitely not...

oooh ok. point taken about the Graff. That is what I'll be bottling first. And I was correct then, that a cider does carb up in less time. I"ll surf around here some more and see what I can find on determining the time for a given brew.

People bottling, it will have SUPERB taste and drinkability after the standard 3 week bottling period for carbonating. I found this on page 1 of the Graff thread. DOH!! Now I'm bugged, wondering where I read that cider had such a short conditioning period.:confused:

I'm a noob here but trying to sort out lots of incoming data... (Hypothetically) I have a given batch that has been in primary for 3 weeks. Airlock activity is nil. Cold Crashing the batch would help clear the brew of sediment but leave me with live yeast in solution, so adding priming sugar to...

Thanks for support... yeah, sanitized everything, somethings several times: spoons, measuring cups, pot lids. I have a nice 8" mesh colander and it did pretty well straining the wort. Yeah by all accounts this stuff ferments vigorously. In my naive state, I suspect that is part of it...

I've started a batch that will be just under two gallons- I'm leaving a couple inches at the top of a 2 gallon fermenting bucket. I'll be setting up with a 3/8" hose for a blow off, holding the airlock until the bubbling volcano stage has passed. FWIW,I got all my supplies at Wine Barley Hops...

put the all grain right in the water, letting it go into the fermenter? And if doubling this for a 2 gallon batch, would a 1/4 oz of ~5% Hops be appropriate? I'm new and am really winging it but the original 5 (edit: er... 4) gallon recipe called for the hops, so I'm trying to accommodate.

I've had commercial Hard Cider and it tastes like cider, not wine. I have read remarks that the applewein does taste like wine and that is not what I want. I may try it later, maybe to get a potable white wine but for now I'm staying with cider flavor as my target. Just in the short time...

"The fact that you comment on what goes wrong suggests that your cider has taken a nose dive before." No no.... I just started my first batch of anything last night. Any info I referance is what I've learned in very recent research. I think it was here at HBT that I read the comment about...

Finding some one gallon glass jugs would be nice. That's a great suggestion. And as for opening ... I know it's going to be like a gallon of wine. Once I open one of my secondary jugs it's gonna be degrading quickly. That's why I'm hoping to setup a mini keg with the CO2 charger. Even a one...

I'm parsing this out of my bigger post since I've read some here. I read one post that warned that the original plastic jugs have the long term problem of allowing oxygen to seep in. This would ruin the beverage, letting the alcohol convert to vinegar. Assuming I'm doing my primary stage...

Heya! Thanks for being here.... I'm gonna try basic hard cider.... yeast and sugar in a jug of retail juice with a ballon. Reading here I've learned that at best it won't have much apple taste and could easily be undrinkable. I also (now) know it won't be very good at all for some months...