Recent content by CollegeCider

So, I have heard stories of people using carbon filters to make bad spirits taste better, and they tried it on myth busters and it worked for them. So I was wondering if it would have an effect on cider, so I decided to give it a try. My batch I tried it on was more of a cyser, 4 gallons of...

Just started up a batch of this, followed it to a T, but couldnt find any nutmeg and I added 3 cups of white sugar instead of 1lbs, ended up with an SG of 1.080, should be fun when it is finished :D, also didnt have Nottingham, so I got premiere cuvee yeast from red star. I hope it is still...

Just bottled a batch of this, followed the recipe but I added no tannin, malic acid or yeast nutrient. I also added a little cinnamon(I love cinnamony ciders for some reason). Turned out great at ~11% can't wait til it is carb'd up though!

I think the reasoning this happened is because you probably bottled them while the cider was still cold, and when the air(which condenses when cold) warmed up, it expanded and "force carbed" the cider as it came to room temperature. The only problem with this that I can see is you will be...

When your bottles were gushing, were they warm or cold? Cold brews tend to gush less. I had a few from my caramel batch that gushed at room temp and were fine when chilled and had no problems when pasteurizing. When testing for carbonation I throw one in the fridge to see, because I won't be...

It is actually 131.25 thought I'd be the stickler.

I threw the caramel sauce in after I made it and it got to room temp. Didnt really see the point in letting it sit, and didnt want to risk contamination. My guess would be a zip lock or a tupperware container would work out fine

I used bakers yeast for my 1st batch, because I didnt have any real yeast. It still came out pretty decent. Only really clear differences I noticed between bread yeast and nottingham was, the bread yeast fermented a lot faster with more bubbles. Also the bread yeast took a lot longer to clear...

product placement I see, redbull and franziskaner

If you have had several days in a row (2-3) with the same SG reading, your fermentation is done. Yeasts tend to give off some smells, that is fine. Sounds like its time to rack to secondary(if you want it to clear) or back-sweeten and bottle if you dont mind a cloudy beverage. Mine end up...

I havnt used cinnamon sticks, but used ground cinnamon. Anyways, this recipe used cinnamon sticks, you could probably steal the way they used them. I also read somewhere on here that when using vanilla beans, you want to split them in two, to release the flavors better. Not sure if in secondary...

If you have plastic PET bottles, you dont need to worry too much about bottle bombs. So you arent really limited that way, but you dont want them to bubble over when you open them. I would keep them in a refrigerator, otherwise the yeast will probably take away all the residual sweetness and...

what does 33 cl mean?

Designed for 2 liter bottles, stole the surgeon general warning off another post, and got the background off here put it all together, what do you think? Thinking about throwing in a qr code. Needed it to be black n white, so here it is

Yeah, that should be fine, just check the carbonation periodically as it will carb faster then if you primed it to carb up. To me, it doesnt really matter if you bottle clear/cloudy as it clears in the bottle anyways. You just end up with more sediment in the bottom. Others may say differently...