Last Activity:11-24-2015 11:34 AM
Likes Given: 3
96 Likes on 84 Posts
Posted in thread: Homebrew contest entry for cider question on 11-24-2015 at 12:17 AM
Sounds like you've got a Common Cider, 27a.
Posted in thread: How to safely bottle a sweet cider without pasteurization? on 10-28-2015 at 10:35 AM
I would love to do it this way but very commercial operation I have talked to said sterile
filtration after carbonation (on the way to bottling line) will not work. Cannot get pressure
high enough and...
Posted in thread: How to safely bottle a sweet cider without pasteurization? on 10-27-2015 at 11:06 PM
As mentioned above, proper use of sulfites and sorbate may be a good option for you.For sterile
filtration to be effective, everything downstream must be sterile, not just sanitized, or
what's the poi...
Posted in thread: Wild yeast..maybe not a good idea? on 09-17-2015 at 08:57 PM
Done a few wild ferments. Never had a bad batch, one was probably the best cider I've ever made
in a carboy. Once they get going, they're just as robust as a commercial strain, but tend to
peter out e...
Posted in thread: Cider Competition Categorie on 09-15-2015 at 12:00 AM
Depends on just how pronounced the whisky barrel flavor is. If it's mild and supporting of the
cider, then entering it as a common cider is fine. If the barrel is a dominant/major flavor,
then enter i...
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...