Kurt_S

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• Posted in thread: Easy Stove-Top Pasteurizing - With Pics on 10-31-2010 at 12:41 AM
  I think this is the only good answer to the ever present "how can I make a sweet, carbonated,
  cider".There is another way.I backsweeten (with honey) and then force-carbonate (via keg) and
  then bottle....

• Posted in thread: Results from juice, yeast and sugar experiments on 12-27-2009 at 01:03 AM
  I used 2 pounds and 3 pounds of raspberries for a 3 gallon batch for 2 different batches. I
  backsweetened and carbonated both. They came out different, but both versions won a bronze in
  the GLINTCAP (...

• Posted in thread: Results from juice, yeast and sugar experiments on 12-03-2009 at 03:42 PM
  I have 11 gallons going right now, all with about .75 # of honey per gallon (1.067). 3 - S043 -
  Nottingham5 - S04 with 2 stick cinnamonI need to try playing with some of the crapapple juice
  and see ho...

• Posted in thread: Results from juice, yeast and sugar experiments on 11-09-2009 at 03:38 AM
  my question is i know there is a big scare about pathegens such as ecoli etc being present in
  the fresh cider, will these be a threat after fermentation? E. coli only comes from animal
  feces. If they ...

• Posted in thread: Results from juice, yeast and sugar experiments on 11-04-2009 at 06:50 PM
  Let me clarify.I always fermented until the yeast was done, and then backsweetened (to about
  1.015-1.018) - same as I do with meads. (I'll try cold crashing this year.)I generally use
  Nottingham and I...

• Posted in thread: Results from juice, yeast and sugar experiments on 11-04-2009 at 03:17 PM
  Kevin,Thanks for all the great info.Some comments/questions:CO2 inhibits fermentation (I'm not
  sure of the complete mechanism, but carbonic acid probably plays a role). I've done batches
  where I bottl...