Recent content by ciderjunky

yeah the og was 1.050. but cool thanks guys.

I'm about a week through a one gallon batch of cider using pasteurized juice a cup of sugar and nottingham ale yeast. airlock activity a drastically slowed about two consecutive bubbs every two min. temp is at 65 and has been. should I rack to get off the lees that have built up or just let it...

revvy my man. ha ha very well spoken. I'll be personally messaging you if I ever decide to do a steak infused cider:)

thats kind of what i was thinking. maybe serve a maple cider in a highball glass with a strip of bacon in it for looks and a tasty treat before during or after you drink. thanks for all the input guys and gals. Cheers mates

glad everyone is on the same page as me. bacon rules and cider does too. ha ha

I normally use champagne yeast for my 1 gallon batches...I decided to try the notty for once and its going crazy in my carboy. like two bubbles a sec in the airlock . is this normal for this yeast strand? just a newb with questions. give me input fellow ciderers. thanks and cheers mates

this forum is the best there is. everyone on here is more than eager to lend any advice they can. they will become your brew house buds. I've been on here for two weeks and have learned so much. welcome to the fabulous world of cider my broth a. sounds like a good recipe let us know how it turns...

notty should be kept on the lower side of the temperature spectrum. I've had good results at around 58 to 65 degrees. sounds like you did alright though.

can it be done or us cooked meat in fermenting cider a horrible idea. I ate an apple bacon pizza and it was delicious. i m wondering if its possible to mesh the flavors and pull it off. any input?

tons upon tons. ferment time varies based upon yeast fermenting temp. a lot can effect time. just check through the cider forums. there's tons of good info from experienced apple jackers.

yep just make sure there is no preservatives in the juice. yeast nutrient really kick starts things as well. you'll need an airlock for ur carboy while fermenting if you didn't know that.

exactly what Kevin said...ha ha

you're gonna want to rack it into a new clean carboy after its nice and cold.

sweet thanks. my boss told me to take three of these jugs home. it will last me for years most likely. shibby!

I juice my own apples usually granny smiths. it leaves a nice tart taste with sweet undertones. it would be a lot of apples and work for a 5g batch. also champagne yeast or a dry wine yeast makes it pretty dry. try a different method for pasteurization I've heard heat makes a lot of flavors lose...