Recent content by Cydermon

Consider my entry completed under the user name, cydermon

Well I had to rack my rocket fuel into a secondary sooner than I would have liked but I needed my primary fermenting container for another project. Any way, after getting 6.5 gallons racked into another 5 gallon carboy and a one gallon jug, I decided to have a tall sample glass out of fears of...

My first batch, I couldn't really taste the brown sugar but it was dark brown sugar but light brown sugar, so I'm hoping I don't end up with fermented Aunt Jemima. I usually add 3tbs per six gallons

I'm with ya hophead, I didn't much think I would really care for a drier cider either, but I find it much nicer than dry wines for some reason. Hard to explain but I enjoy the bite in the cider. I was recently mixing up two separate five gallon batches, one with s-4 and one with EC-1118 and...

Paw paw are America's largest native fruits and in the past native Americans would plant their seeds in order to spread their habitat. They are related to the Cherimoya family of tropical fruits such as the custard or fuzzy apple which Mark Twain claimed was the most delicious fruit he ever...

While I certainly realize that patience is one of the most, if not the most important ingredient, I only hoped to illicit the opinions of more experienced members concerning their preferences in taste. The reason I ask is because outside of a single glass of cider that was made by my ancient...

I got a line on 15lbs of frozen paw paw's from a friend of mine that was going to make preserves but didn't get around to it so they offered them as a sacrifice for the primary. While I do want to try a batch of just paw paw wine, I think they would make an excellent addition to cider as the...

I have a few gallons of Cider that have cleared and are ready to bottle, so I may try a few variations on back sweetening with non-fermentable, possibly a cranberry and or apple concentrate just to see how the taste compares to straight simple cider. I have a new batch just in primary with...

Hey folks, I just wanted to get some input on how folks categorize "taste" and body of Cider. I realize this is very subjective but I figured with numerous replies it would help better establish or at least get an idea of what folks consider these terms to be. Now being from rural Tennessee...

I'm with Butterfield_Craft on this one, only because I have had great success with the EC-1118. I was pleased it didn't leave a noticeable aftertaste and ferments quickly and cleanly. A single racking will greatly reduce the fermentation rate when your SG is down near 1.01, allowing for pretty...

I have having a conversation last night about how a paw paw based cider/wine would taste and can't wait to give a try. My paw paw are about 2 years from bearing fruit and won't really fruit well for another 2 after that. I imagine it would make for a very interesting drink and would also lend...

That's great because some of the apples discussed here are apples I have never heard of. I have another variety, but I do not recall the type but they are a baking apple that is rather tart. I have noticed that the blending of apples seems the way most folks go. When I get more proficient...

I used the EC-1118 yeast myself and now I'm a bit concerned that I am going to have to back sweeten to keep the pucker factor from getting too bad. Being this yeast appears to ferment faster than say the beer yeasts or even many wine yeast, how long do you normally let this primary before...

When I planted my apple orchard, I hadn't considered using the fruit in cider so most of my trees were Red and Golden delicious, Granny Smiths, and a handful of crab apples on the periphery to ensure good pollination. I also have some peach trees, apricots, paw paw, persimmon, and cherry bush...