Recent content by jkoegel

I still let it mellow in secondary for 2 weeks. It tasted pretty hot due to the 3 gal of apple cider in there. Exited to crack open some bottles this weekend!! 4 weeks start to finish isn't too bad for anything involving apples.

When you buy spring-water for the next batch in a glass carboy to add another 5gal capacity to my collection.

I made a white wheat graff. og 1.045. After a wild fermentation with Fermentis wb-06 it was done (fg1.010) in primary 36 hours after pitching dry yeast at 65degF.

I have seen this before. Very high levels of pectin in apples can cause clumping of the sediment when it sits for a while. My local apple farmer listed a few types of apples very high in pectin that he will not use in his cider because of this, but I can't remember if Staymans were on the list...

^ x2 ON THIS. From what I have read about it the stomach issues usually only happen at high levels. Never happened to anyone I know yet. I only add about 2-4 Tbsp per gallon(to taste) when bottling. I love the stuff, really natural flavor without the chemical after-taste. It is sort of a cooling...

1)Any tubing will work for blow-off tube, it does not contact the cider you will be drinking. I use the clear vinyl tubing from LOWES. Have no idea if it is food grade or not. 2)As long as you do not restrict the diameter of the tubing too much and you have an air tight seal, go with whatever...

That yeast is a beast at any temp. My basement is 62deg. I have used it a couple times in the past. It is a fast clean fermenter that will take your cider all the way to dry. It clears very well given time and does not like to cold crash. Very hard to stop if you are trying to make a sweet...

That contraption is a Squeezo food strainer. Used to make apple sauce, tomato sauce, squash berries etc.......quarter and cook your apples, then run them through it stems and all. sauce comes out the chute, skins and seeds come out the end. Unless you know how to get cider from apple sauce it...

Your wort was still warmer than the ambient temp in the room when you put the airlock on. As it cooled the air inside contracted and sucked in the vodka. Don't worry your beer will be just fine.

Search "Graff". You will find a plethora of knowledge. I have made a couple variations myself and was very happy with the results.

Go to the chemistry teachers first. Calculating strength of mixed solutions should be second nature in their classrooms.

I use Liberty or a German Hallertau in mine. 1/2 to 1oz. Nice mild flavor from those hops does not over power the final beverage. You might want to consider steeping some specialty grains too. 1/2 lb of crystal 20 will help the flavor a lot. If all you want is head with no malt flavor steep 3-4...

Mine was a BetterBrew kit for Oktoberfest. I brewed it as an ale since I am still not set up for lagering. Even so it came out great, a little yeasty at first but after a couple weeks in the fridge the yeast cake compacted in the bottles and it was awesome. I got a lot of compliments on it.

I always hit up my local bottle return center. I am up to almost 5 full cases of 16oz German flip top style bottles. Dark brown glass with straight sides so I can label them. 10 cents a piece sure beats $2.50 at my LHBS.

By using brown sugar you are already adding small amounts of molasses. Brown sugar is just white sugar mixed with molasses. My favorite batch of cider to date is one made with molasses and brown sugar. Added a nice amber color to the finished cider and left just a touch of residual sweetness...