Recent content by lapaglia

Judging from the color and the way it sits on the surface I'd say thats not a good yeast. Its probably a great mold. Not something you should probably brew with.

Should I add a tiny bit of new yeast in each bottle or will whats still in suspension, if its there, be enough to once I rack it off the old yeast and bottle it?

ok, on 1/9/2009 ( yes 2009) I started 2.5 Gal Apple Juice + 12 oz Tree top concentrate, OG 1.054, 3 teas. Nutrient, 1.5 teas. Energizer, aerated with O2 2L for 2 minutes pitched SafeAle S-04 yeast 11.5 grams hydrated in 1/2 cup 99 deg water. On 2/18/2009 the FG was...

Let the CO2 out.

They sell more priming sugar that way. Now he has to go back and get more :p

oxidation tastes like wet cardboard and not the good cardboard either :)

Am I the only one that saw he said this about his cider? "(store bought cider, only has potassium sorbate in it)." This may not ferment at all. potassium sorbate is the one thing you don't want as a preservative in your Cider.

it will be about 1.050 for that juice. Which is an ABV of about 6.7ish

The concentrate is already sterile as far as we are concerned. Its clean enough to eat. It is fine to add just the way it is. Just make sure all your utensils and containers are sanitized.

I did the same thing with KV-1116 and it was fine. This one is just yucky.

This is not the first one. Thats why I am keeping it and not dumping it. It is just different than others I have done. Thanks for all the help.

Nope no musty odor or flavor. Its really strange I can not say I have ever tasted this flavor before.

1 Gal Unfiltered pasteurized Apple Juice -3/4 cup OG 1.050, 1 teas. Nutrient, 1/4 teas. Energizer, aerated 1L for 2 minutes O2. Pitched 1/4 cup water with EC-1118 yeast. Started on 9/27/2008 Fermented at 65-67 Deg F. Stopped on 10/17/2008 after 2 tests in 3 days FG of 1.002...

Question, Why a 15% cider?

If you added peptic enzyme it will. If not add 1 teaspoon per gallon dissolved in a little juice. It will take longer but it should clear.