Last Activity:01-22-2017 8:27 PM
1 Likes on 1 Posts
Posted in thread: Just finnished my WLP775 hard cider. Impresions. on 01-22-2017 at 01:35 PM
My cider has dropped to 1.002 two days ago and I've racked it to another carboy, forgetting to
take some of the lees off the bottom. Well, man learns everytime.I've used the so well reviewed
Posted in thread: yeast nutrients and yeast hulls on 01-18-2017 at 08:01 PM
Whats the approx amount of DAP per say a 5 gal batch. I realize it will depend on yeast but
roughly speaking. I want to try some saison and brett strains.Very hard to say. Use per
instructions. Yeast ...
Posted in thread: yeast nutrients and yeast hulls on 01-18-2017 at 07:50 PM
You don't brew cider. You cook apples to make jam or sauce and set pectins, not cider. Avoid
heat. To add nutrient I would add half the nutrient you plan on adding when the yeast begin to
ferment the ...
Posted in thread: Carbonate after killing yeast on 01-18-2017 at 07:46 PM
If you kill the yeast, you'll need a kegging system to carb the cider. You could also sweeten
with an unfermentable sweetener (splenda, xylotol, etc) and prime as normal to carbonate. With
Posted in thread: Yeast starters are mind boggling. Please help a dude! on 01-03-2017 at 10:19 PM
I've just bought a 5 L jar in which I'll be stepping up my yeast starters from now on. For my
60 L (15 US gallons) cider batch, I'd like to build a 3,5 L large starter, but I'm not totally
Posted in thread: Show us your cider in a photo!!! on 12-28-2016 at 03:45 PM
Christmas Cider - S04 Yeast OG 1.065 - FG 1.008 - Kegged and tastes good young (Few Weeks) will
be great in a few months.What did you use to clear it and what sugar did you add to boost its
Posted in thread: The great starter debate on 12-24-2016 at 10:23 PM
Wow- for a minute there I thought some old timers had come back to play! Holy thread
resurrection, Batman!:)) I chime in.
Posted in thread: Results from juice, yeast and sugar experiments on 12-24-2016 at 06:55 PM
Campden (sodium metabisulfite) will keep the juice from oxidixing (darkening) after it is
pressed in addition to inhibiting wild yeasts and bacteria. I've used campden in about 10
5-gallon batches of ...
Posted in thread: Results from juice, yeast and sugar experiments on 12-24-2016 at 04:48 PM
CamPden not Camden is overpriced KMeta, I can buy the powder form very cheap over here. My
question is regarding the nonpasteurized juice, will make such a big difference?
Posted in thread: Results from juice, yeast and sugar experiments on 12-24-2016 at 03:10 PM
I'm about to start fermenting 13 gallons of fresh farm pressed apple juice (cider for you over
the pod) from normal dessert apples, using WLP7705, but the juice comes unpasteurized.Regarding