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12-05-2011

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12-01-2014 6:22 PM

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  • Posted in thread: Another way to bottle pasturize on 09-28-2014 at 04:51 PM
    sorry to say but it wont work. The reason you pasteurize is to kill the yeast. If you prime
    with sugar and more yeast, the new yeast will eat the priming sugar and and residual sugar left
    in the cider...

  • Posted in thread: Another way to bottle pasturize on 09-25-2014 at 06:51 PM
    I'm curious if anyone using this method in this thread has been able to age long term and what
    their experiences are? I'm just leery about a yeast cell surviving and restarting fermentation
    after a fe...

  • Posted in thread: A better way to back sweeten on 03-29-2014 at 04:48 AM
    I don't want to taint it with grape so I think I'll try apple concentrate. Thing is, I have a
    1 gallon batch, anyone have any idea how much of the concentrate to use? I think the whole can
    would be w...

  • Posted in thread: can cider be made without yeast using whole apples with skin left on? on 11-21-2013 at 06:04 PM
    Has anyone tried fermenting on the skins like you would with wine grapes? I am thinking about
    mashing my apples, letting them sit in a fermenting bucket and then pressing them after 5 days
    of primary ...

  • Posted in thread: Proof that preheating is a better way to bottle pasteurize on 01-17-2013 at 03:28 AM
    how are you supposed to tell when desired co2 is reached without opening one up?exactly you
    open one up, look at it see if its enough. if not recap and let it sit a few days. Because it
    will be pasteu...

  • Posted in thread: Proof that preheating is a better way to bottle pasteurize on 01-17-2013 at 02:53 AM
    you pasteurize to get a sweet carbonated cider. the extra sugar needed to make it sweet will
    also over carbonate the brew to the point of bottles exploding if you do not pasteurize to kill
    the yeast o...

  • Posted in thread: Proof that preheating is a better way to bottle pasteurize on 01-16-2013 at 10:01 PM
    This is so trite mine are lightly Carb stove top scares me just a Tad....I just kept pushing it
    until I got the carb I wanted and have yet to have a bottle bomb

  • Posted in thread: Proof that preheating is a better way to bottle pasteurize on 01-16-2013 at 04:01 PM
    those are the same thing. When it is carbed or carbonated it will have co2 and pressure. I look
    for the same things that happen when I open a pop or beer in a glass bottle. First a hiss when
    I brake t...

  • Posted in thread: Proof that preheating is a better way to bottle pasteurize on 01-16-2013 at 03:37 PM
    to many variables to give you an exact answer. Some people bottle active cloudy cider to retain
    natural sweetness after pasteurization. Because of the CO2 already in solution and the high
    quantities o...

  • Posted in thread: Another way to bottle pasturize on 12-19-2012 at 06:19 PM
    The only issues I see deal with the temperature. here is an official pasteurizing guidat 53C =
    128F minimum time to kill population 56 min at 60C = 140F minimum time to kill population 5.6
    min at 67c ...

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- "It's all about time. You can't rush perfection. Time TIME TIME!!! You either need to pay on the front end or the rear. If the batch ferments out fast you need to secondary age or bottle age it. If it ferments out slow... months not weeks, then you don't have to age it nearly as long to get good flavors. Either way time is the key when making ciders and wines."
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