Last Activity:12-29-2010 12:48 PM
Posted in thread: stopping fermentation on 11-13-2010 at 01:34 AM
Well crap, thank you for the replys.back to the drawing-board.
Posted in thread: stopping fermentation on 11-12-2010 at 12:23 AM
Well, I thought I had read enough and understood the process. Guess not.I began with a gallon
of Whole Foods juice and a 1/5 pack of Nottingham. It fermented for a week before I racked,
cold crashed, ...
Posted in thread: Easy Stove-Top Pasteurizing - With Pics on 10-31-2010 at 07:00 PM
If you want to make still cider, I think cold crashing is good. Or I think you could stop it
chemically, by adding potassium sorbate. I wouldn't pasteurize it in the gallon jug. 1.014 will
Posted in thread: Easy Stove-Top Pasteurizing - With Pics on 10-31-2010 at 02:37 PM
I am on my second attempt at cider making (my first attempt was unimpressive). I used a simple
recipe using a Whole Foods glass gallon jug and Nottingham yeast. I want to go as inexpensive