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10-21-2014 1:03 AM


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  • Posted in thread: Temp for pitching Notty on 10-16-2013 at 11:58 PM
    I used Nottingham for the first time last year. Consistent 58-60 degree ambient temperatures.
    Cider actively fermented for three months and never stalled--just took forever!

  • Posted in thread: Need an advice on used floor corker. on 05-07-2013 at 03:35 PM
    I think the black stuff is food safe graphite lubricant. My champagne corker came new with
    liberal lubrication--got on my hands and even visible on a few early corks. I'd pull everthing
    apart, clean, ...

  • Posted in thread: How much for fresh-pressed juice? on 04-02-2013 at 08:51 PM
    This will depend heavily on location, location, location. If apple growing is prevalent in your
    area, $4/gl or perhaps less. If not prelavant, I've seen upwards of $8/gl. Then there's
    weather. Normall...

  • Posted in thread: NY cidermakers gathering on 03-19-2013 at 11:07 PM
    Looks like I'm not going to make the gathering. Unfotunately, I needed to swap around some days
    off to accomodate my upcoming vacation. Hope everyone has a good time. Bellwether is a fun
    place a LeBre...

  • Posted in thread: Still active fermentation at 3 weeks? on 03-14-2013 at 01:38 AM
    My batches from this fall, using fresh cider (at 1.06 og) and Nottingham, took 8 weeks. My
    temperature was closer to 60-58 degrees though. And fermentation never stalled, just a slow,
    plodding ferment...

  • Posted in thread: NY cidermakers gathering on 02-28-2013 at 06:43 AM
    I'm planning on making the short trek--a quick trip up NY89 for me. Hopefully, the snow in
    central New York will be melted by then...

  • Posted in thread: Wine bottles...revisited on 02-02-2013 at 06:11 PM
    Again, this is an instance of why risk it? Wine bottles vary dramatically in quality and glass
    thickness (much moreso than beer bottles). Often this quality isn't readily apparent on first
    or second g...

  • Posted in thread: Selling... on 01-04-2013 at 07:39 PM
    What scale cidery are we talking about here? Will you press apples or source juice? Can you
    even source enough juice for a commercial operation? Will you contract long-term with one or
    more orchards, ...

  • Posted in thread: Anyone else drink Carlo Rossi for the gallon jugs? on 12-31-2012 at 12:51 AM
    I work in a wine store and we sold 30 gallons of Carlo Rossi to a fraternity for a party a few
    months back. Well, I guess they didn't have a recycling dumpster at their house so they decided
    to dump t...

  • Posted in thread: Is there an average SG for raw cider?? on 10-21-2012 at 03:01 PM
    Just purchased 20 gallons ($6.50/gl) on Oct 20 2012, from a local cidery in Cortland Co., NY.
    SG measured right at 1.06. They're a regular sweet cider producer but there is a great acidity
    running thr...