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Last Activity:05-24-2016 7:28 PM
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Posted in thread: Ever back-sweeten apple cider with lactose? on 07-07-2014 at 02:04 AM
You have to stabilize, that is, kill the yeast with potassium sorbate before you add sugar.
Otherwise you will make sparkling dry cider or bottle bombs or both. In wine making, this is
Posted in thread: My mash ph seems too low, what should I do? on 01-12-2014 at 02:27 AM
Graduate to a good pH meter. The strips are not accurate. Also, it depends on the temp the
equipment is calibrated at. This is often around room temp so you must add about .3 for a mash
temp of 150. S...
Posted in thread: Possible Brett in my wild cider, what temp to ferment? on 07-25-2010 at 05:23 PM
Does anyone know what Pediococcus tastes like? I think it might also be a Lactobacilli?
Posted in thread: Possible Brett in my wild cider, what temp to ferment? on 07-25-2010 at 04:06 AM
I do have multiple fermentors, both of my recent infections would have been a 6.5 better bottle
system as the primary, but again, I always taste these brews at bottling and have never been
able to det...
Posted in thread: Possible Brett in my wild cider, what temp to ferment? on 07-25-2010 at 12:53 AM
I am plaqued with intermittent infection, always with the same sharp, high pitched , vinegary
taste. I always taste my beers at bottling and have never detected an infection going into the
bottle. So ...