Last Activity:01-29-2012 11:03 AM
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Posted in thread: Is Kombucha dangerous to wine/beer making? on 06-24-2011 at 05:27 AM
I bought a kit to make kombucha a while ago, and I finally got around to starting it this week.
Then I do some reading. Wikipedia refers to the SCOBY as being a mother of vinegar and talking
Posted in thread: Chaptilization on 01-14-2011 at 04:21 PM
I processed some peaches in the fall and put them in the freezer, and then I set them out to
thaw two days ago. They are thawed ready to be put in a bucket and start fermenting today.
Problem is, chap...
Posted in thread: New to cider on 11-30-2010 at 10:08 PM
Interesting, what happened to Bobby_M's post about the OP and what not? It read: Candlewine, I
think you're just looking for an argument. The OP came in talking about cider. You claim adding
Posted in thread: New to cider on 11-30-2010 at 01:56 PM
CandleWine: Can you clarify why adding sugar makes cider like Bud? I'm not sure I get that
analogy.I guess my take is people add sugar because they want more kick... Because it makes it
more like a ma...
Posted in thread: New to cider on 11-29-2010 at 09:32 PM
Really what it comes down to is this:You all are probably home brewers because you like beer,
and you realized you can make a better beer than Budwizer, Miller, Coors, etc. You are craft
beer makers! ...
Posted in thread: New to cider on 11-29-2010 at 09:24 PM
I think adding sugar to apple juice while making cider is common practice for standard ciders
for the posters here. I could be wrong, but I suspect most people on here don't really care
about the BJCP...
Posted in thread: New to cider on 11-29-2010 at 01:49 AM
GinKings, you pulled that from the specialty cider, not the stanard cider. If you read the BJCP
guidelines for cider, it says: In general, adjuncts are prohibited except where specifically
allowed in ...
Posted in thread: New to cider on 11-28-2010 at 10:56 PM
Adding sugar to cider is common and I don't think it necessarily makes it an apple wine. For
instance, New England cider is typically made by adding adjuncts, such as sugar, to raise the
Posted in thread: New to cider on 11-28-2010 at 08:35 PM
20 hours is not long enough to worry. Sometimes things don't get started for 48 hours. Plus,
you could have not had a good seal, so the gas could have been going out somewhere else. Cider
Posted in thread: Unpasteurized vs. Slightly pasteurized? on 11-28-2010 at 08:32 PM
You don't need to pasturize a thing. Sulfites will paralize (not kill) stuff long enough for
your yeast to get going. Once the yeast is going, there won't be much food left for the
baddies, and the al...