Last Activity:08-23-2015 1:29 PM
Likes Given: 3
95 Likes on 83 Posts
Posted in thread: What to do with a 7.5gallon Sanke Keg on 06-02-2015 at 09:16 PM
Call the brewery? Don't they own the kegs?This. Kegs are a huge expense for breweries. Last
year I ended up with 2 1/2bbl kegs due to a mix-up. Called the brewery. Turns out they had
switched to micro...
Posted in thread: How do the commercial breweries do it? on 05-28-2015 at 09:29 PM
There are two main ways commercial cideries end up with sweet products.The first is to take an
apple base (concentrate or juice) and chapetalize it to 10%-15% ABV before fermenting dry. This
Posted in thread: Cross Filtration System on 04-09-2015 at 09:22 PM
Based on your post history it looks like you're trying to go commercial. HBT is a homebrew
forum, you'll have better luck asking questions over at probrewer.com which is commercially
oriented. Try Pal...
Posted in thread: Apple Port? on 03-05-2015 at 05:32 AM
Never heard of a fortified flor cider, shouldn't be to difficult though.A lower ABV, say,
14-15% would probably allow for flor to develop.
Posted in thread: Apple Port? on 03-04-2015 at 05:42 PM
Yes, it's called Pommeau, traditionally from the cider regions of northern France. A few
commercial examples exist in the US as well.Made one a few years ago with a combination of
bittersweets and sha...
Posted in thread: 0.392 gram of carbon dioxide per hundred milliliters? on 02-28-2015 at 05:22 PM
Yup, 2 volumes. Above that and you must pay the so called 'champagne tax'.
Posted in thread: need help placing iced cider on 02-21-2015 at 05:38 PM
28D 'Other Specialty Cider/Perry' is where it should go, by virtue of not fitting in any other
Posted in thread: Cider yeast question on 02-21-2015 at 05:31 PM
I bet it's fine. Re-hydrating yeast in water before pitching is better but not necessary. If,
after 72 hours your hydrometer doesn't show any sign of fermentation then simply re-pitch more
Posted in thread: Cider problems. Help! on 01-13-2015 at 10:43 PM
Priming a dry cider for carbonation is very easy.Here's a quick rundown (it's for beer, but a
dry cider is the same process)
Posted in thread: Secondary fermentation on 01-10-2015 at 02:59 PM
Nothing to do with pectic enzyme. As mentioned above, it's likely just CO2 degassing or the
last breaths of fermentation.