- Posts 19
Last Activity:11-19-2010 5:27 PM
Posted in thread: Fermentation question on 11-06-2009 at 02:32 AM
Hm, I guess my understanding is inaccurate then. I'm sorry about the misinformation!
Posted in thread: Results from juice, yeast and sugar experiments on 11-06-2009 at 01:18 AM
I used an S-shaped air lock in the fridge, and I checked it several times in a 24 hour period.
The water level was always pushed up the exit side of the S. If I had gotten any suckback,
wouldn't the w...
Posted in thread: Fermentation question on 11-06-2009 at 01:10 AM
I cannot read the hydrometer through my opaque primary fermenter which means I have to use a
thief to extract some cider from it. If I use the thief to get it out it will pull the liquid
from the bott...
Posted in thread: Fermentation question on 11-05-2009 at 11:41 PM
How can i take a reading with all of that particulate there? My thief takes it from the bottom
of course.Hm, can't you just sight along the level of the liquid, like normal? The number you
need to rea...
Posted in thread: Fermentation question on 11-05-2009 at 07:38 PM
No, no. Those are particulate matter slowly settling to the bottom. SG measures the density of
the liquid. The things that effect that (sugar, alcohol, etc) are dissolved in the liquid and
Posted in thread: Cider v1.0 on 11-05-2009 at 01:08 AM
Ooh, interesting technique! I'd also like to know how the cider tasted after pasteurization.
Different at all, whether good or bad?I also like the idea of a "carb tester" plastic bottle. I
Posted in thread: Priming Sugar on 11-04-2009 at 08:48 PM
its also for ease of mixing. you add the sugar water to your bottling bucket before you rack
your cider to it. it should mix in evenly. otherwise you have to measure it out separately for
Posted in thread: Results from juice, yeast and sugar experiments on 11-04-2009 at 07:33 PM
the temp change causes the volume of liquid to shrink, and can therefore cause suckback of
water from your airlock into your beverageAha, hm. Yeah, that makes sense.Well, the water in my
air locks is ...
Posted in thread: Results from juice, yeast and sugar experiments on 11-04-2009 at 06:53 PM
Well, my planned batch of "CK style," S-04, slightly fortified, cold crashed cider is coming
along very well. It's been stuck at 1.020 for four days, twice as long as it took to go from
1.040 to 1.020...
Posted in thread: Priming Sugar on 11-04-2009 at 06:43 PM
I've seen a few people mention that, sterilizing their sugar by boiling. I could be wrong, but
I think sugar, and things high in sugar (like honey), are hydrophiles. This means, in