Last Activity:12-16-2013 3:41 PM
Posted in thread: Montrachet at higher abvs on 12-08-2013 at 10:03 PM
I have done many batches with an OG of 1.090 as well as a batch finishing right now that
started at 1.050.
Posted in thread: Montrachet at higher abvs on 12-05-2013 at 09:17 PM
Anytime I do a batch with Montrachet, I can get the FG down to under 1.000. I normally brew at
72 degrees. What temp are you at? It may just need more time. Mine usually takes at least 2-3
weeks to ge...
Posted in thread: Canning Hard Cider in Mason Jars on 12-02-2013 at 08:45 PM
I don't think you would need to do a full-on water bath canning procedure. I make dilly green
tomatoes and green beans using a cold canning process. This is done by having the jars loaded
with the gar...
Posted in thread: Caramel Apple Hard Cider on 11-27-2013 at 01:36 AM
5#??? Holy s):/!!! I add 2# to my 5 gallon batches and get an OG of approx 1.060 and FG of
1.000 yielding bout 7.75% ABV! Youve got some serious ethanol goin there!Why yes, yes I do!
:cross: I figure ...
Posted in thread: cider got grey/blue? on 11-24-2013 at 01:47 PM
Was the half full glass left out over night open to the air? Maybe it is oxidation? Maybe your
other batch didn't get sealed well enough.Also what do you use for juice? What yeast?
Posted in thread: Newbie from central New York on 11-24-2013 at 12:27 AM
Made some with both the Caramel Apple Pie recipe as well as a Cranberry recipe for my wife. She
likes it enough she asked me to make her more! also have a couple carboys in primary. The one
on the le...
Posted in thread: Bucket vs Carboy on 11-20-2013 at 07:07 PM
You will be fine with the secondary as you will be leaving the lees/sediment on the bottom of
the primary anyway.
Posted in thread: Caramel Apple Hard Cider on 11-17-2013 at 12:25 PM
Made the caramel sauce last night. Re-racked my 1st fall batch back into a 5 gallon jug and
added some k-sorbate to keep it from keeping going. It is very dry with a FG of right at 1.000.
I didn't mea...
Posted in thread: Central New York here on 11-16-2013 at 01:26 AM
Hi I posted in the Cider section but am located right in apple country in central NY. We have
ample supply of fresh squeezed apples and have done some myself with a buddy. I have been
making hard cide...
Posted in thread: Newbie from central New York on 11-16-2013 at 01:21 AM
Hi. This is my first post and would like some suggestions. I have been brewing hard cider for a
few years both in Fall and in Spring. I seem to go through 15 - 20 gallons a year easily! :mug: