LeBreton

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Join Date:

11-10-2011

Last Activity:

05-04-2015 6:45 PM

Likes Given: 3

95 Likes on 83 Posts 

    ABOUT ME

  • Male
  • Single
  • Finger Lakes
  • NY

LATEST ACTIVITY

  • 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 04:32 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 04:42 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 04:22 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 04:38 PM
    28D 'Other Specialty Cider/Perry' is where it should go, by virtue of not fitting in any other
    category.

  • Posted in thread: Cider yeast question on 02-21-2015 at 04:31 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
    yeast.

  • Posted in thread: Cider problems. Help! on 01-13-2015 at 09:43 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 01:59 PM
    Nothing to do with pectic enzyme. As mentioned above, it's likely just CO2 degassing or the
    last breaths of fermentation.

  • Posted in thread: Think I got an infection last racking... on 12-31-2014 at 11:06 PM
    Yup, looks like a classic surface pellicle. Is the cider still fermenting? You'd be well served
    to rack this into a smaller carboy for aging to limit headspace and minimize air-cider contact
    since pel...

  • Posted in thread: How much cider do you currently have bottled/kegged or fermenting? on 12-31-2014 at 10:57 PM
    ^^^ this guy gets it! HahahaI went to Watkins Glen in Oct. So I stopped by 5 min. after they
    opened on my way home just to stock up. But I need to come back for cider days this spring. I
    gotta a bunch...

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In all the states no door stands wider, To ask you in to drink hard cider
2 COMMENTS
Posted: 
October 14, 2012  •  03:55 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!

Cheers
Posted: 
October 14, 2012  •  05:07 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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