Last Activity:05-01-2016 5:38 PM
Likes Given: 3
149 Likes on 64 Posts
Posted in thread: Results from juice, yeast and sugar experiments on 03-18-2016 at 12:11 PM
The only thing is it is very cloudy. Does this drop out over time with this method or do I need
to use enzymes next time?I'm glad that your cider turned out great! Almost always, the ciders
Posted in thread: Results from juice, yeast and sugar experiments on 02-16-2016 at 02:10 AM
What type of yeast was in the oaked batch? Do you use chips or sprials,french or american
roasted? Brupaks yeast with medium toast french oak chips. I soak the chips in rye for a couple
of days before...
Posted in thread: Results from juice, yeast and sugar experiments on 02-15-2016 at 01:44 AM
Shout Out to Mark Klug for taking 1st in Cider and 3rd Best of Show at the Beer Blitz
Yesterday!Nice job Mark! I hope you saved some of that!I managed to get 3rd with an oaked cider
from last year. No...
Posted in thread: Results from juice, yeast and sugar experiments on 02-15-2016 at 12:03 AM
in the process of fermenting a gallon of pasturized cider with US05 and the recommed dose of
sugars to get it to 1.060 it has been in the basement for a week with temp at 50 to 55 degs.
and is ferment...
Posted in thread: Results from juice, yeast and sugar experiments on 02-12-2016 at 02:46 AM
I finished crashing the eight batches from the Jan 14th pressing last weekendThe Wy3068 batch
finished first, 1.016 at 12 days. Wy3068 usually goes slower than the ale yeasts, but this
Posted in thread: Results from juice, yeast and sugar experiments on 02-05-2016 at 10:33 PM
What are the thoughts on using glyercine to increase the body and add a bit more sweetness? I
have some cider that came out a bit thinner than I would have liked, and maybe a hint more dry.
Do you thi...
Posted in thread: Oak cubes for Tannin and flavor? on 01-27-2016 at 02:41 AM
I've had pretty good luck with oak chips - French oak, medium toast. They are inexpensive and
have a nice flavor profile. 1oz in a 5 gallon secondary for at least a month.I soak mine in rye
for 2-3 da...
Posted in thread: Results from juice, yeast and sugar experiments on 01-27-2016 at 01:43 AM
Any thoughts on how best to proceed, especially a target SG to crash the second batch with the
nottingham? Target SG really depends on what you are going for. Personally, I'd go for anywhere
Posted in thread: Suggestions please for top notch juice on 01-22-2016 at 12:34 AM
Looks like a solid plan to me! Do you have temp control? Ideal for Notty is 60-64 depending on
how fast you want it to fement. 58-60 for wild yeast.What was the apple mix and specs on your
Posted in thread: Richmond Va. area cider club? on 01-21-2016 at 09:36 PM
CAMRA has quite a few cider and mead makers. Meeting is every 2nd Tuesday at Timberwood