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12-27-2014 7:52 AM

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  • Posted in thread: Sparkloid on 12-26-2014 at 03:10 PM
    Yes.I never use gelatin, but that would be one of the downfalls of any finings. Overuse can
    definitely impact the flavor negatively. You want just enough to fix the problem. One thing
    that works well ...

  • Posted in thread: Sparkloid on 12-26-2014 at 05:05 AM
    It might work. It depends on what is causing the haze.If it's a pectin haze, pectic enzyme
    would work.If it's a haze caused by positively charged particles (protein), then a negatively
    charged fining ...

  • Posted in thread: Butter flavour on 12-13-2014 at 03:07 PM
    Interesting, you have the same batch unpasteurized and pasteurized, 2 simple explanations would
    be that you contaminated the pasteurized ones in the process and they didnt actually get
    pasteurized cor...

  • Posted in thread: What size bottle jack for my cider press? on 12-12-2014 at 02:27 AM
    Pictures! I like the youtubes where the guys make their own wooden presses and then think the
    jack is to small so they get the big one, next thing CRACK:) WVMJBy my math you would be
    exerting 74 psi w...

  • Posted in thread: Butter flavour on 12-12-2014 at 01:30 AM
    What I am still having a hard time understanding is why two bottles from the same carboy are so
    different. The defining factor is the bottle pasteurization. All of the bottles that were
    pasteurized ha...

  • Posted in thread: Butter flavour on 12-11-2014 at 03:05 PM
    I'm not too sure what to say right now...I tried my last bottle of unpasteurized cider last
    night (fermented a year ago in October, bottled mid-winter at the same time as the buttery
    bottles). I was n...

  • Posted in thread: Butter flavour on 12-11-2014 at 03:14 AM
    I think I may have to get my last bottle of dry/carbed (and unpasteurized) cider from the same
    batch and sample it to see if it has a butter flavour.

  • Posted in thread: Drinking a 2002 cider in 2014 on 12-11-2014 at 02:43 AM
    I thought I was being a hero by waiting almost a year to break into the only bottle of still
    cider from last fall. It was good. So much better than it was in fall. I made far more cider
    this year than...

  • Posted in thread: Butter flavour on 12-11-2014 at 01:59 AM
    Diacetyl in a finished cider (or beer) generally indicates contamination, I believe
    pediococcus.Would the pediococcus survive the pasteurization?

  • Posted in thread: Butter flavour on 12-11-2014 at 01:01 AM
    Buttery flavours usually mean diacetyl. In beer it's considered bad, in chardonnay it's a good
    thing. What yeast did you use?I used EC 1118 in all of my ciders last year. (This year I
    expanded to 71B ...


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