Recent content by kylelarson

Thanks! I plan on transferring to a secondary in a couple says to let it settle out for a couple weeks. Hopefully that takes care of it!

I just started my cider 4 days ago and didn't add any yeast nutrient and now I'm having... Well, my cider is having a terrible case of rhino farts. I can't make it to my LHBS any time soon. Will my batch be ok if I let it settle out after fermentation is complete?

I was wondering the same thing, I just started my first cider and it smells like something terrible! Rhino farts it would seem... I had the same question and it sounds like if I just give it time it should turn out just fine... right??? Also, I kind of put this together after I had tipped a...

Thanks yooper, 5.5 it is!

Maybe I should just get two more gallons? I just didn't have enough bottles for all of it yet hence the 3 gallon batch.

I'm planning on doing my first cider soon but was only going to try with a 3 gallon batch in a 5 gallon carboy. I've been reading some of the forums on here and it says to rack to a secondary after about 7-10 days. After I rack to my 5 gallon carboy I will have quite a bit of headspace for...

My first bath of beer I had fermented at roughly 71-74 degrees and it had a buttery mouthfeel/taste to it. I made the same beer fermenting around 67 degrees and it came out much better. I'd agree with most to get your temperature down first. For this type of beer anyway...

Encouraging words. It's an IPA so it should condition for a couple weeks at least anyway I think. I'll check another bottle next week to see where I'm at

It's been five days and I cracked my first bottle and there is almost no carbonation. It has been unusually cold in my storage, probably around 55 degrees or so. If I move my bottles to a warmer area of the house would the yeast get more active or am I kind of screwed now?

I feel like I might not have had enough oxygen. Next time I will probably get a starter going first

It's been a month since I put my IPA in my fermenting bucket. Had an OG of 1.065 and after a month I'm at about 1.018. I'm short of my target of 1.014. Any advice on what I should do or is this close enough?

Think I'm gonna go the whole foods route, could use a few more gallon glass jugs anyway!

I did see whole foods had those jugs of cider, I read somebody else used those and their cider turned out pretty sour so I've been hesitant to buy. When you use whole foods cider does it take longer to age to lose the sour taste?

Yea I am seeing a lot of the pressed cider in stores now. Noticed on the labels they have some preservatives in them, I'm assuming to kill the natural yeast. Any idea how this would affect flavor/fermenting?

Getting ready to make my first cider, living in Phoenix we don't exactly have anywhere I know of to get fresh pressed cider. From everyone's experience is there a preferred brand of apple juice to use?