Recent content by jamrs90

Looks like we'll find out

So, are you just showing off, or will you let us know the process and ingredients? I like the color, and the pic in the second post almost looks like apple-skin pattern, although I know it's just the way the glass is reflecting the light.

Like Pickled Pepper said, anyone halfway decent with a lathe should be able to make you a set. Try machine shops as well as welding shops (that do welding, not somewhere like AirGas)

I'd try a small batch, like a 1/2-1gal. I'm currently trying out a 1/2gal ferment of some apple berry cherry(berries of the blue- and straw- variety if the label pictures are to be believed) with a bit of S-04 off the top of my main batch of Graham's Dry English Cider.

Maybe try it on a sample portion. Something like a six pack sized sample and have a few people try it so you get a few opinions on it.

No, if you go to your local grocery store you can find organic apple juice that cloudy like cider, and cider that is clear like big-name apple juice. http://www.applejuice.org/juicecider.html

First: Two gallons of Graham's English Cider Went by the recipe, but used 2 teabags and most of the juice from a regular lime. I took a bit off the top for the test batch below. Safale S-04 pitched 11/21/13 OG 1.050 Second: TEST: Apple Berry Cherry...cider? 1/2gal Langer's Apple Berry...

All you'd be able to get is a number to shoot for as an original gravity for a recipe. You wouldn't be able to get specific ingredients.

I might get some malic acid and try this recipe out for my next project, what kind of yeast did you use? I see Wyeast, but that's just the brand.

Pretty excited seeing as how I just got 15 (12oz) bottles. I have some Brewer's Best conditioning tablets and each bottle got 4 of them for a middle of the list carbonation level (hopefully). I ended up putting some more sugar in one of the 1gal secondaries because it was only filled to just...

Oscar's Oasis is an amazingly funny series.

Don't worry, you'll get it. I'm new as well and ruined my first batch, started the second with juice that contained preservatives, and luckily am about to bottle my 3rd in just a week. Like anything there's a learning curve.

Or a bunch of fireball candy, where the whiskey gets its name.

Well, fermentaion seems to have stopped or slowed at 1.016/7. It could be that I am using a proper testing tube now versus the container the hydrometer came in. Either way, I racked to secondary, without getting/ disturbing any of the lees like I did last time so I got a nice color and clarity...

I want to bottle a cider right off primary to maintain its current flavor/ sweetness. I only started it last Saturday, but it has nice flavor and aftertaste. I would like to carb it using Cooper's drops, and since it will still have some suspended yeast and more than likely some unfermented...