Recent content by jcobbs

I'm just going by what I've read on here, but from reading other threads my understanding is that mixing yeasts really doesn't work. Whichever strain gets a better start will just crowd the other out. However, making two batches and blending sounds like a good idea.

Time is the secret ingredient in homebrewing. If you're old enough to legally make wine, you won't outlive your product. If it's not infected and it's properly stored, it'll only get better :)

I almost always have some sulfur smell the first two or three weeks. By six weeks the sulfur is gone and the cider is smelling pleasantly fermented-appley. It will probably dissipate on its own, but to make sure you could do as Yooper suggests and rack or splash-rack it, put the airlock back...

What was the recipe and when did you start it? Might be bad, but might be just young & green. Without anything else to go on, I'm leaning toward young.

I was going to suggest that myself. Some people complain that bread yeast leaves a bready/yeasty flavor. In this case that might be what you want. It also makes fluffier lees that can make racking a bit of a pain, but you can always rack an extra time or so.

It varies a bit of course, but usually around 6-8 weeks in all. After active fermentation stops and it gets really clear, I will usually thief out a sip every so often, and usually within a few weeks it will start to smell really nice and apple-y, and the taste will really smooth out. I...

+1 to that. Apple juice and ale yeast, and maybe a little sugar, are all you need. Wouldn't bother with a kit, as the ingredients are too cheap and readily available.

After playing around with various recipes and combinations I have come back to a very basic recipe of just juice and ale yeast. It ferments quickly and is very drinkable in only a few weeks. It is dry, but very smooth, not at all like a dry wine. For the times I want it a little sweet I...

After playing around I have settled on a very basic cider that (I think) seems to taste consistently good. Just your favorite clear AJ and ale yeast (Munton's). Add yeast to a gallon of juice, shake, add airlock, ferment dry. When it clears, rack to another container and age until the apple...

I've seen some kegerators and jockey boxes on this site, but that one deserves a prize of some sort! :ban:

I'm about 300 miles north-northeast of you and it's plenty hot here too. I haven't had a lot of problems with cider and warm temps. It seems to do OK as long as I try to avoid having an active fermentation during a really hot spell. Cider seems to be a little more tolerant of heat than beer...

Now this is totally unscientific, and as Revvy would no doubt say trust your hydrometer and not this or any "alternative" method, but I have noticed that when the apple cider starts to smell more like, well, apples, and less like your cat brought home its latest kill for your inspection...

There was a recent discussion on another thread about using mason jars. Basically they are designed to hold against vacuum, not pressure. So they should work well for still cider, but you might want to reconsider adding any carbonation. Plus unless they are the really antique jars, like the...

Just capped a batch of cider for gifts in "Baby Bud" 7 oz bottles. Used my drill press capper attachment with absolutely no issues. If those bottles can handle it a regular one should with no problem.

The Joy of Home Winemaking by Terry Garey. Very readable, not too technical, tons of recipes. It's still the one I go back to.