Recent content by jddhammer

Really looking for some sours for this, but would consider a good DIPA. It's this weeks batch. This stuff is a total pain to get a hold of, so sorry in advance if I hold out for something else. pm

You can get a larger 29mm bell for the standard red 2 handle capper for about $5.

I am entering the homestretch on my take on brewing this beer. I followed the basics that I've seen in this thread, Here are my notes - I did a 30 min bulk bittering addition at 120 and continuous hopped the last 90 mins - I found a measuring spoon that doled out just the right amount of...

I got in a 6g RIS to close out the year with 97g 47545.75 + 6 = 47551.75

+10 21,774.5

91 gallon first year. 46,040 + 91 = 46,131

If you're starting with unsweetened juice, it should be about 1.05 SG or so, which will only ferment down to about 7%. I don't trust the yeast alcohol tolerance to control fermentation with simple sugars. I've had ale yeasts take ciders well beyond 10% and below 1.000, they wouldn't carb, but...

I've cleared older cider in 2 days with SuperKleer and no stabilization.

I did a small test batch that tasted really good before aging so i split it into a starter for a full 5g batch and a 2g belgian graff that I figured would be interesting after having a Unibroue Ephemere. I start at 1.07 OG and usually ferment with wild yeast at cooler temps, but for the big...

in Hollis, NH. Discovered cider brewing after looking for something else to do with produce from inlaws orchard/vineyard in Merrimack. I did about 35 gallons this year, mostly hand pressed and with wild yeast and honey. I have some promising batches with Belgian yeast and graff mixes...

If you look, you can find #1 bottles for decent prices. I find 4 gallon carboy style, #1, "no return" water jugs <$5 at Walmart and other places. They're not great, they are handy and it's hard to beat the price per gallon of storage.

I'd go with a couple pounds or a couple of inches of mash in the jug. If they're not wine grapes, they may have much less wine character than you might expect, so I wouldn't be too conservative with the amount. Wild (or untreated) grapes get some pretty funky things growing in and on them, I'd...

>I have seen ciders that lists "less that 1% potassium sorbate" is that enough to kill the yeast? The dosage is on the order of 1/2 tsp per gallon, so 1% isn't necessarily a small amount. I tried an experiment last year with some farmstand-style treated ciders. In one I got some...

I was able to affect the fermentation. I put 2 campden in a gallon of raw cider and left it at room temperature for 24 hrs and saw no action. I then pitched it with 2oz of juice from a day 7 wild fermentation. At this point that fermentation should have cleaned up the minor strains activity...

I was looking to maintain the local character, but potentially add some control by creating a starter of indigenous Saccharomyces to be added a number of days into the ferment. We own an small orchard, which adds some quirks to the timing before and during the process. The article is...