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11-20-2013 7:00 PM



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  • New to the brewing world and want to connect and share information and learn tips and tricks of the trade.
  • Free climbing,skating,concerts
  • self employed
  • dj jones
  • Death metal, dubstep,classic rock lil bit of country, underground rap
  • FNC
  • just recently turned 21 and decided to start my own brewhouse out of my giant storage closet. my dads been in the brewing game for my whole life so im kinda taking after him.
  • jalapeno apple pear cider,raspberry cherry cider. IPA, amberbock mock,
  • Granny's kickin cider,
  • traditional dry cider.
  • no setup yet...yet
  • Male
  • Single
  • kiowa
  • colorado


  • Posted in thread: sugestions on 04-07-2013 at 02:15 PM
    yeah the og was 1.050. but cool thanks guys.

  • Posted in thread: sugestions on 04-07-2013 at 03:14 AM
    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. t...

  • Posted in thread: BACON cider on 04-04-2013 at 01:29 AM
    revvy my man. ha ha very well spoken. I'll be personally messaging you if I ever decide to do a
    steak infused cider:)

  • Posted in thread: BACON cider on 04-03-2013 at 08:08 PM
    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...

  • Posted in thread: BACON cider on 04-03-2013 at 06:58 PM
    glad everyone is on the same page as me. bacon rules and cider does too. ha ha

  • Posted in thread: Nottingham yeast first try on 04-03-2013 at 03:00 AM
    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 str...

  • Posted in thread: New to this forum and to cider on 04-02-2013 at 04:52 AM
    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. welco...

  • Posted in thread: First try. What do you think? on 04-01-2013 at 10:27 PM
    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.

  • Posted in thread: BACON cider on 03-30-2013 at 09:24 PM
    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?

  • Posted in thread: first time making cider on 03-29-2013 at 12:13 AM
    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.