Recent content by kicknback

I did a cider with fresh pressed apples and added metabisulfite waited 24 hours to settle and then pitched notty.fermented for a month and kegged.tasted it last week and it was sour and I do mean sour.Any tips on how to get some balance for sweetness

what about caramel ?

yes it's metabisulfite.I added it at 55 to 58 degrees and let it sit at 68 to 70 for a little over 24 hours and pitched.No action yet. If I don't see action by tomorrow I think I might have to put some oxygen in it.thanks for the tip.

i'm getting ready to put a potassium additive to kill off any wild yeast in the cider.My question is does it have to be room temperature?

i took a vile of liquid yeast from the fridge yesterday to sit out about four hours.turns out I did not boil and have to brew some other day.put the vile back in the fridge.Is it still useable or should i just get another vile?

is it ok to have the co2 tank in the fridge with the keg?

:ban:cheers from vancouver washington