Recent content by fathertorque

BILTIT, Thanks for sharing the link and the procedure you follow. I bottle condition/age in liter swing-top bottles so I'm going to test out the theory of "spicing" individually versus all 5 gallons in secondary. Makes sense honestly, since I've read yeast and cinnamon produce funky...

Started my second batch of this recipe on Sunday, 10 gallons. I'm wanting to flavor at least half in secondary with cinnamon and am looking for some input from anyone who's done this. Would I boil the cinnamon sticks first and then just drop them into the secondary fermenter? Oh, and around...

Of all the cider/apple wine recipes I've tried and including my own experiments this is by far my favorite and will be a staple in my home from now on. I followed the recipe through secondary and then had two deviations. I didn't use a clearing agent and on bottling day I added potassium...

Any input/opinions? I use litre swing tops and haven't any issue...though I do store them under refrigeration.

And three days later the gravity hit 1.03 so into glass it goes for a good while.

I couldn't stand it any longer. When I split to secondary one gallon had to go into a jug on it's own....it's now been designated a taste testing batch. Two 750ml bottles went into the fridge and the rest has been donated to "science." It's tart and thin with a watery mouth feel but has a far...

That's the direction I was leaning...just needed a push. There's barely any visible amount of lees so I'm gonna let it chill a couple months longer.

So my cider has been in secondary a week, after being in primary nearly 2 damn months...and I'm debating if it needs to be racked again into a third or of I'm good to let it hang in secondary awhile longer before bottling. I suppose taking a gravity reading would answer my question.

For my primary stage I am going open-air. Homer bucket with a sanitized paint strainer bag secured around bucket opening and thin lowel laid across the strainer. I ferment in a secluded room in my house and leave the air vents closed so there's essentially no air movement(or curious pets) so...

I just mixed up a gallon, but have a question. Is waiting 12 hours for pitching necessary or could I cut that time in half? Going to be using ec1118 as it's what I've got on hand and like dryer wines. Edit: Nvm, found this thread https://www.homebrewtalk.com/showthread.php?t=293210 and answered...

I've been planning to try this eventually. Sounds stupid simple. If you do it, keep us updated.

Basically skeeter pee without the lemon juice. I'd imagine it tastes very vitamin-y. Also, Wikipedia says, "Kilju is considered to be a low-quality beverage that is consumed mainly for the sake of its alcohol content. It is most often found at student parties"....this stuff supposedly comes in...

I concur with poptarts; 5 gallons of either SP or apfelwine generally run me around $12.....so 55ish 12 ouncers for roughly .20 cents each(not including cost of caps, etc.)

Well, it didn't taste rotten or nasty. Had more mouth feel and apple taste than the ciders I've made with EC1118. Oddly it smells sweet but is more on the dry side with just a hint of sweet after taste. Carbonating with some white sugar and then shelf aging for 8 months should bring a bit more...

Just for grins, figured I'd save the trub and feed it some sugar just to see what happens. Left the lid loose to breathe