CvilleKevin

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Join Date:

10-14-2007

Last Activity:

02-13-2016 11:25 PM

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Likes Given: 3

145 Likes on 64 Posts 

    ABOUT ME

  • Charlottesville, VA
  • Designated home-brew laborer at a young and impressionable age.
    Compelled to continue by force of habit, family and friends.
  • Ciders, Cysers
  • Ciders, Cysers
  • Ciders, Cysers
  • Ciders, Cysers
  • Ciders, Cysers
  • Male
  • In a Relationship

LATEST ACTIVITY

  • 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
    particular pack...

  • 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
    between 1...

  • 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
    ACW juice?G...

  • 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
    Grillhttps://www.facebook.com/CvilleCAMRA

  • Posted in thread: Results from juice, yeast and sugar experiments on 01-14-2016 at 11:43 PM
    So does this mean that Abbaye will slowly replace Brupaks as the favorite yeast? Curious to see
    how many today you pitch the Abbaye inYou never know, but I dont think BE-256 (the yeast
    formally know a...

  • Posted in thread: Lalvin 71B-1122 vs. D47 on 01-10-2016 at 02:47 AM
    I did these side by side a couple years ago, both fermented to dryness. IMHO, the D47 left a
    bit more of the apple flavor. 71B was clean but a bit boring

  • Posted in thread: Results from juice, yeast and sugar experiments on 01-10-2016 at 01:25 AM
    is another picture of the Abbaye Ale batch (2nd from right), taken about 3 weeks after the
    picture above. During those 3 weeks it got super clear. Of the Nov 5th pressing, the Abbaye was
    the first t...

  • Posted in thread: Results from juice, yeast and sugar experiments on 01-01-2016 at 05:58 PM
    The real question i have for you is; Did you rack to secondary off lees during your experiments
    or did you leave them in primary til completion? I racked to secondaries for all of the
    experiments that...

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