Last Activity:04-23-2014 10:25 PM
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Posted in thread: 6% raspberry juice 'wine'? on 04-24-2014 at 12:45 AM
I would be surprised if the original storebought juice went above maybe 7% abv. Just ferment
the juice without adding any sugar to it and you should be fine. I think most people on here
need to add lo...
Posted in thread: Adding Depth to your Cider on 12-21-2013 at 06:02 AM
I personally recommend malic acid and oak. I find dry cider (at least with store-bought juice,
even the expensive stuff) tends to be a bit bland and "thin" otherwise. I add about 1 tsp malic
acid per ...
Posted in thread: Cider aging advice on 11-19-2013 at 06:04 AM
The two best things I ever did for my ciders were adding oak and malic acid. I use ~1 oz of
medium toast American oak cubes for a one gallon batch and let it sit for two weeks. Three
weeks is too much...
Posted in thread: troubleshooting taste and yeast selection on 09-18-2012 at 08:30 AM
Hey guys, I have done a handful of ciders so far using Nottingham, which I gather is generally
recommended. However, I feel like most of my ciders have come out a bit bland (no real off
flavors, just ...
Posted in thread: aging? on 08-26-2012 at 09:59 PM
I've only done one mead so far (a blueberry melomel), but I have to say I didn't age it even
close to a year (3 weeks primary, bottled after 2 months) and it tastes pretty good. The
starting gravity w...
Posted in thread: First Cider questions on 08-19-2012 at 10:12 PM
I'm not an experienced cider maker, but 1.062 is not a low starting gravity. One of my ciders
started at 1.062 and ended up with a 7.7% abv (final gravity 1.004, which is very dry). Also,
Posted in thread: yeast selection on 05-10-2012 at 05:25 PM
Are there any yeasts that are better for higher temperatures and won't throw off too many
fusels (not quite sure what those are but I get the general idea that they don't taste good)?
My fermentation ...
Posted in thread: yeast selection on 05-07-2012 at 04:40 AM
Thanks for the advice, everyone. I also just noticed from gratus's link that many of the Lalvin
yeasts can go up to 85 F, which is perfect since I'm fermenting in the Phoenix area in the
summer (i.e. ...
Posted in thread: yeast selection on 05-05-2012 at 04:17 AM
Hey guys, I just started brewing cider (working on my fourth batch now), and I am thinking
about doing a mead. I have been using Nottingham for my ciders, and I gather it's generally
billed as a reall...
Posted in thread: cider acting weird on 03-28-2012 at 12:33 AM
Er, I don't really think much of anything. I'm talking about my first batch I've ever brewed
(of anything). Currently bottled and hopefully carbonating (why do I suspect it won't?).