Last Activity:03-04-2014 4:48 PM
Age:24 years old
4 Likes on 4 Posts
Posted in thread: Anyone ever do in-line pasteurization? on 12-02-2013 at 04:32 PM
I hate pasteurizing in bottles as well. I just set the whole 5 gallon keg of cider in my HLT,
heat to 160 and maintain until the liquid in the keg equalizes at 160. What do you use as the
hlt that all...
Posted in thread: Cider on 11-27-2013 at 04:27 PM
If they are new than simple is the obvious route to get your feet wet before plunging into a
Posted in thread: Sugar impact on flavor on 11-27-2013 at 04:24 PM
I have used agave nectar to boost the SG in an apple wine and it turned out fabulous. It's hard
to describe the flavor though... It's very subtle and the apple and yeast characteristics are
much more ...
Posted in thread: Fantastic Hard Cider Recipe with Instructions (and fall spice / cherry variations) on 11-26-2013 at 01:55 PM
You should have thrown that yeast away a long time ago. Only time will tell if the yeast is
Posted in thread: Anyone ever do in-line pasteurization? on 10-31-2013 at 07:03 PM
The microbial deathray you speak of is already invented... It's called UV pasteurization or
there is Gamma Ray pasteurization. Hey look at me I did learn something useful in my
microbiology and bioche...
Posted in thread: 2013 Cider Yeast Olympics on 10-28-2013 at 08:59 PM
Sorry I'm waiting for the S-04 to carbonate still. It's taking forever!
Posted in thread: Fantastic Hard Cider Recipe with Instructions (and fall spice / cherry variations) on 10-28-2013 at 08:57 PM
That isn't true... Sometimes it will still carb up in the fridge. Happened to me two different
times with two different yeasts. But it takes a long time and it is a very slow process.
Posted in thread: What's everyones favorite recipe with fresh cider? on 10-28-2013 at 10:59 AM
+1 to what Yooper said. 100% juice and ale yeast. No sugar added until back sweetening before I
bottle. Simple. Easy. Amazing!
Posted in thread: Infection? Pectin growth ? Wtf ? on 10-23-2013 at 01:03 AM
I can't say if it is due to the Brett but I do know that ciders that have high pectin content
do this sometimes. It's not bad. And it probably won't settle to the bottom so just rack to a
Posted in thread: Apfelwein punch on 10-19-2013 at 04:02 AM
Correct me if I'm wrong but a cyser requires honey to be used and Ed's recipe doesn't call for
honey therefore it wouldn't be considered a cyser.