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CodlingMoth

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Join Date:

12-26-2012

Last Activity:

09-17-2013 2:35 AM

3 Likes on 3 Posts 

    ABOUT ME

  • Lover of Lambics, Sargadoa, Cidre Brut Natural, Natural Wines, and all things Spotaneously Fermentational
  • Cooking,Drinking,Fishing,eating
  • Chef
  • seedling cider with champagne yeastrnrnrnseedling cider with brett
  • klug cider brut
  • Male
  • Engaged
  • Chicago
  • Il

LATEST ACTIVITY

  • Posted in thread: 100% brett cider on 05-31-2013 at 06:18 AM
    Glad to see this one humming again. I just bottled my 100% Brett B and wow. It's nice. We drank
    it out of a porron a few nights ago. It hasn't really fully carbed yet. But before bottling, it
    tasted o...

  • Posted in thread: Champagne/ brett b on 03-16-2013 at 08:30 AM
    Started to smell and taste like paint. Duped it. Booooooooo! Live and learn. Next batch...

  • Posted in thread: Champagne/ brett b on 03-15-2013 at 04:10 AM
    So now a little better than a week into primary and this is settling down nicely. I'm guessing
    the primary is very close to finished. Does anyone have any experience with open fermentation
    in ciders? ...

  • Posted in thread: Champagne/ brett b on 03-08-2013 at 02:08 AM
    106050I used the dregs from my last batch of champagne cider and some of my Brett b cider to
    start three gallons of un pasteurized Michigan apple juice. Was crazy bubbling after 8 hours
    and has calmed...

  • Posted in thread: A Russian Cider Maker looks for advice on 03-07-2013 at 06:17 AM
    Hey mike you still dealing with your sour cider?

  • Posted in thread: 100% brett cider on 03-06-2013 at 04:48 AM
    Ok. I checked the sg today and its at 1.050. It tastes rad for being so young. All of the apple
    is there, and it has this super nice tart acidity. It's by no means funky. I am going to let it
    sit for ...

  • Posted in thread: 100% brett cider on 03-06-2013 at 04:46 AM
    From something like Brett, you will get more complexity fermenting it warm. I doubt you will
    get a clean ferment with Brett, but generally the lower the temp, the cleaner (less yeast
    developed flavors...

  • Posted in thread: 100% brett cider on 03-03-2013 at 10:16 PM
    Good luck. Be sure to post you results comparing the flavors produced by the different yeasts.
    Not sure you really need to do the Lactic Acid Bacteria. The Brett will have used up all the
    sugars, leav...

  • Posted in thread: Pellicle Photo Collection on 03-02-2013 at 07:59 AM
    Cool. Thanks for the chime ins. Pretty much confirmed what I thought, but I like confirmation
    from those with experience. Now back to the sweet pellicle pics!

  • Posted in thread: Pellicle Photo Collection on 03-01-2013 at 04:32 PM
    I am about to start a Brett cider in a three gallon earthen crock. It's glazed ( non lead) and
    has a lid. My question is, will this be a viable option for primary with such a wide mouth?

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