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08-23-2015 1:29 PM

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  • 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
    dry cider...

  • 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.

Following Stats
In all the states no door stands wider, To ask you in to drink hard cider
October 14, 2012  •  08:55 PM
hey hey. We love Bellwether. Next time we are there I def want a tour! Were on the mail list so keep it coming. Love the new patio!

October 14, 2012  •  10:07 PM
@liquiditynerd Thanks! We're always working to keep the cider flowing. Be sure to let me know when you come up and we can swap brews after the tour.

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