Recent content by chubbzm

I have the bottles down in my cellar it's pretty cool ...hopefully all the live yeast is pretty much done from the cold crashing I did in 37 degrees all night ... It was a little dry so I added a bit of brown sugar and fresh cider guess I will just hope it doesn't carb up any and drink it as is

Also what about bottles that just have a screw on lid??? Will they hold pressure

I bottled a bunch with corks this afternoon wasn't aware of that. If I leave cider as is ate they just gonna all blow out even tho I cold crashed and back sweetened I don't really want to re bottle this batch

Well that explains it ...if its cold crashed out then back sweetened can I pasteurize is it or should I just leave em in the bottles as is? I bottled a bunch today and was going to pasteurize it by tomorrow or the next day

Back sweetened my cider and let it carb in the bottles I then pasteurized it but when I did 2 bottles 1 blew the cork and one came out great! Anyone have this problem with blowing corks? If so how can I minimize it? I'm thinking I should have taken the pot off the burner and they simply just...

Last night I backsweetened my 1 gal tester and bottled 3 bottles and drank the rest. It was delicious. I put some in a plastic bottle to test carb. Noticed this morning it is already firming up a lot. How tight is that bottle gonna get before I should go ahead and pasteurize? I really don't...

Excellent thank you very much!!! Cold crashing it for 24 hrs should do it? Then I'm ready to go

Pulled a 1 gal taster and placed it in the fridge to cold crash, was planning on using brown sugar dissolved in a little fresh cider to be my priming sugar, in order to carbonate my cider and back sweeten it a little bit. Was planning on stove top pasteurizing it after about 5 days bottled...

Yea I'm hoping to get a really nice cider. I will prolly try to let it carbonate a little longer I just have that initial fear of bottle bomb and losing my sweet nectar

I'd like to back sweeten some to give it some carbonation and I'm going to be bottling it. I'm thinking about cold crashing my 1gal "tester" this week then siphoning it into my bottling bucket and back sweetening with a little brown sugar dissolved in fresh cider. Then bottling immediately and...

Racked my first batch of cider this weekend to get out the lees. It had a somewhat pleasant taste but was still yeasty and a little sour but I think I'm getting fairly close to what I want to get. I lost a little volume and since I was working on another batch at the time I added in a little...

I'm in the primary stage with my first batch of hard cider and plan on picking up a hydrometer in the coming days. It's been sitting for about three weeks and I think I'm ready to rack it and taste it to remove the lees and sample what's to come. What readings am I looking for to make a semi...

I'll be picking up a hydrometer this weekend and give a shot at doing it this way...carbonating it would be a good thing as well...my wife drinks a lot of moscato type wines and her favorite thing about it is that little bit of fizz... Any good techniques on achieving that. Also let me thank...

So it's not really good to let it sit with the lees in it for two long...but can I rush it, or do it too soon..it's working pretty hard still right now and I guess I'm worrie to tamper with a good thing... Id really like to get a nice clearer golden honey colored batch and so far I think the...

Looking for a few suggestions on proper racking and when to do it. I have a batch that is bubbling at about every 3-5 seconds. And has been going for almost 2 weeks...any kind of advice will help I am assuming racking doesn't tamper with it and it just stirs things up for the yeast to eat up...