Recent content by FantasticMisterFox

BOOM!!! Sorry to bring back a zombie thread but I was searching looking for info on sulfates and this pretty much nails it.

Thanks for sharing, I enjoyed the read! As someone that has also brewed my share of "oo-arr", I know exactly what you mean and laughed at your description. Please keep us posted.

I have put my still cider in a pitcher next to a pitcher of non-fermented sweet cider and let my guests 'mix their own' to their own taste. I typically store my still cider in the really big mason jars since there is no pressure.

Yeah, I have looked into using corks for my cider but there is no way to justify the additional expense (looking cool isn't worth it). Thanks again for letting us take a peek 'behind the curtain' of a very good commercial 'cidery'(.com). Really interesting stuff.

Mmmmmmm Finger Lakes sparkling reisling. Is it done with a cork and a cage or capped? It didn't look like cider. Thanks for the clarification. You have an interesting life there at Bellwether! Thanks again for sharing!!!

Haha, thanks for sharing the video. Are those clear bottles? I thought you only used those for Cherry Street.

I always assumed that you had the Oompa-Loompas do that

You can, I have and have enjoyed the results. I assume you mean back sweetening after your fermentation is done since lactose will not ferment. I added priming sugar to my batch also so it would carb up. I used a pound for 5 gallons and it was not overtly sweet but it was nice. Lactose...

I would love to make it!!! I'm afraid that work and two small children will prevent it though... and I would be coming from CT, so I'm not sure if I would qualify. :)

I use malic acid in a lot of my ciders. It is derived from apples and is what makes Granny Smiths sour. I know it is used in some AO products and in Sam Smith's Organic Cider.

Samuel Smith's Organic Cider is my mass produced standard bearer. I love Bellweather Original and Liberty Spy also, you should be able to get that in the ROC... or just talk to Lebreton

Interesting idea, how would it be different from frozen AJC that is currently on the market?

Basically, I add the AJC to taste, record the gravity (so I can reproduce it) wait for it to carb up, pasteurize to stop fermentation (using Papers stove top method with a plastic bottle as a guide) and drink. If you are only doing 2 gallons you could probably let it carb and then stick it in...

You have been 'liked' again! Thanks for the service to the HB community.

Works great for still (non-carbed) cider. They make half gallon jars which are very inexpensive compared to growlers. I pour them into and server from a pitcher though... something about the aesthetics of having a jar of alcohol on the table doesn't always work with my guests. As Yooper...