Recent content by Ch4s3

I just opened the first bottle after letting them sit in bottle for 10 days. I got impatient. Its dry, but has a nice creamy texture and a crisp finish. It has the bananna and clove nose that I would expect from the wlp 500. It still needs to age a bit and I will post the results of further...

If you're still at 70 F try raising the ambient temp up to 73 F. The temp increase should get it going a bit faster, but IMO slower fermentation isn't necessarily bad.

I will probably only leave it in the primary a few extra days before bottling it. I also intend to bottle carbonate it a little.

I'll be interested to hear how that goes. I now have mine up to an ambient of 74 F a week after pitching it. So it will be ready to crash in a day or two. The wlp 500 seems to really get rolling between 70 F and 73F. As far as SO2 resistance, I'm unsure but it hasn't been a problem for me.

Cool thanks guys. I can't wait!

I have a batch nearing the end of fermentation and I want to bottle carbonate it, but I've never done that with cider. I keep seeing conflicting direections and opinions of various sites so I'm a little lost. I plan to cold crash it and maybe siphon it off into another bucket and add a bit of...

I've heard of people doing it, but haven't read any results. I'll post mine.

Did your cider list citric acid as an ingredient?

That depends, what exactly do you mean by "bad" cider?

My ambient temp has been around 72-73 today. I hope to ramp it up to 76-77 by mid next week.

I'm already getting some plum and jammy smell from the airlock, so I'm feeling good about the temp. and pace of fermentation. Its such a cool and versatile yeast, but a bit sensitive. I've read that if you have a temp controlled fermenter you can take really direct control of flavors and nose.

Personally, I would have started with pasteurized cider and avoided the campden altogether. I had a slow start recently because I pitched at like 60F, and keeping it shaken/stirred up got it going. Brown sugar in my experience never has preservatives, because pure sugar is antiseptic...

Last night it started bubbling away. I'll let everyone know how it turns out!

I'd be curious to hear about the cherry as well. The set up looks great!

Ahh, thanks for the reassurance. I'll just wait and hope my patience is rewarded. I've read in a lot of places about people starting a Trappist cider or wanting to, but I haven't read about anyone's results so I'm excited to see what happens! I also whipped up a yeast starter with the...