Last Activity:01-24-2013 1:42 AM
4 Likes on 3 Posts
Posted in thread: Simple cider on 01-17-2013 at 11:43 PM
so it's been about 3.5 months and the sulfur smell and taste is still there. i have done a lot
of cider and never had this happen. never used campden or unpasteurized before.. its not a
normal sulfur ...
Posted in thread: E Coli infected cider. on 11-10-2012 at 09:30 PM
"...and that making hard cider will NOT magically sanitize the juice somehow because it has
alcohol in it. If your sweet cider is contaminated, your hard cider will be too."if worried
about e coli, bo...
Posted in thread: Simple cider on 11-09-2012 at 11:25 PM
both carboys had the same odor and taste. the first week of fermentation temps got into the
high 70's here which could've made the off flavor.one had a fruit fly which is probably from
the orchard whe...
Posted in thread: Simple cider on 11-09-2012 at 11:20 PM
Started with unpasteurized orchard juice OG was 1.045ish, added 5 campden tabs and pectic
enzyme to each. 24hrs later pitched 1/2 pack Nottingham each with nutrient and a light brown
sugar. after a co...
Posted in thread: Secondary yeast viablity on 11-06-2012 at 01:01 AM
i always ferment all the way then secondary for at least 2 or 3 weeks (until it clears enough
to see through). add priming sugar a few hours before bottling and all the batches i've done
have carbed n...
Posted in thread: Tempature for cider to mature on 11-03-2012 at 05:41 PM
your cider is done fermenting if 1.000. bubbles can be from temp changes. age it at normal
fermenting temps, low 60's (F)
Posted in thread: Cider won't start? on 11-03-2012 at 05:19 PM
there are preservatives in the ingredients? temps should be above 55F. maybe you got two packs
of dead yeast, which is unlikely. you could buy a 5 gram pack of champagne yeast, make a
starter to be su...
Posted in thread: Its...well. Its bad on 11-03-2012 at 01:57 PM
70 deg is on the warm side, let it sit in secondary for a while. opening it up for taste tests
can create vinegar! better to leave to be