Recent content by fbangie

Very good read. Thanks neovox for the link.

Question for the bottlers...are you priming when bottling or letting it carb on it's own without priming? Just bottled 5 gals last night and did not prime. Was in the primary for 16 days. Used Notty's and there was activity in the primary but was very slow. OG was 1.062 and the FG was 1.008...

Check out UpstateMikes caramel apple cider thread. Awesome and simple recipe. https://www.homebrewtalk.com/f32/caramel-apple-hard-cider-292770/

Give it 2 weeks and pull a a sample for a gravity measurement (and taste, don't let those samples go to waste...). Ale yeasts in general won't go down that far do to their tolerance level. Always good practice to take a measurement regardless of the yeast you use.

I also finally got my first 5 gals in the primary. Looking good, the Notty's is going like mad. Lots of turbulence and continuous air lock burping. OG was 1.062. 2406 + 5 = 2411

You can leave it clear for however long you think it needs. There are some commercial cider maker that don't let it clear and bottle. As it sits in the bottle there is fallout. There's one maker that recommends giving there cider a few shakes before pouring it into a glass to mix up the fallout...

Not a thing....if you like it then it's a success, bottle it. Not sure if I have this right, sounds like it's in the 6% ABV range and pretty sweet.

Adding fermentables and trying to figure gravity during fermentation would drive me crazy. There are guys on here that can figure that out. I'm not one of them. Was wondering what yeast are you using?

You could use the same juice. That'll add volume also. Frozen concentrate (thawed) works great. You'll be adding much more flavor with a lot less volume. For 3 gals add 2 to 3 12 oz containers of concentrate (Add a couple and taste test). Check out UpstateMike's Carmel Apple cider thread. That's...

Same holds true for whatever concentrate. Pasteurized and vit C no problem but no preservatives. What yeast are you using?

Probably didn't need to open the primary and add concentrate. Depending on the yeast it'll go as far as it can or as far as you let it. That'll be pretty dry before backsweetening. Another way to get to where you want it is to bring the starting gravity up with sugar or concentrate and stop...

Autosiphons are well worth the extra few bucks. I echo fizzycist, make or buy a bottling bucket. Really not that much for the added improvement to the process. Don't forget a sterilizing concentrate. Follow the directions on whichever one you buy and sterilize every thing that will come in...

Just bottled my 2nd batch last night. Used Nottinghams this time around. Pretty much the only thing I changed from the 1st batch. I let it get a little dryer then I wanted but still had a great taste before back sweetening. Og was 1.061 and FG was 1.000. It was in the primary for 3 weeks and...

Guess I'll be picking me up some red hots.....

Can't get any easier then EdWorts Apfelwein. Also try this http: http//www.homebrewtalk.com/f32/caramel-apple-hard-cider-292770/ Although there are a couple more steps it's very easy. Upstatemike's got a winner recipe also. The Apfelwein is very dry and the carmel apple cider is sweet and...