Last Activity:03-03-2014 11:52 PM
Posted in thread: Cider - slow ferment and gravity question. on 03-04-2014 at 02:58 AM
Thanks yooper! I'll definitely do that.
Posted in thread: Cider - slow ferment and gravity question. on 03-02-2014 at 10:51 PM
I started a 3 gallon batch of cider on 11.20.13:Fresh juice, 300 gm pale DME, 1 cup candi
syrup, soaked cooked and strained oats, Nottingham yeast. O.G. 1.063 Started fermenting like
normal. I added s...
Posted in thread: canning safety on 11-21-2013 at 04:33 AM
Last year I made some candi syrup for a cider. I had some left over after I had reached my
desired gravity, poured it - still hot - into a "clean" not sterilized jar and closed it up.
It's not bulging...
Posted in thread: Gah! Film on top! on 10-16-2012 at 12:40 AM
Thanks for the help. They smelled good so I hope all is not lost. Take away: always keep topped
up! got it.
Posted in thread: Gah! Film on top! on 10-14-2012 at 11:37 PM
Could the bacteria have produced any byproducts that could potentially hurt me? Or are the
bacteria that grow in this type of medium generally harmless? I am bottling and pasteurizing
today as I inten...
Posted in thread: Gah! Film on top! on 10-14-2012 at 02:38 AM
Bummer. Thanks for the reply. I'm planning on pasteurizing right after bottling. Do I still
need to add sulfites or will the pasteurization be enough?
Posted in thread: Gah! Film on top! on 10-13-2012 at 10:42 PM
I decided today would be as good a day as any to bottle three of my 1 gallon batch ciders that
have been doing their thing in a closet for the past 7 months.I moved one to the kitchen and
Posted in thread: First time - Help and opinions on 05-12-2012 at 01:37 AM
I guess it just sounded like a good idea at the time (easily fermentable sugar to boost OG.) In
hindsight I would have probably just added more honey. So you wouldn't re-rack even though its
Posted in thread: First time - Help and opinions on 05-11-2012 at 01:41 AM
So I racked onto a muslin bag full of thawed crushed blackberries at about 1.000I didn't think
they would add enough sugar to start the fermentation again, but alas my naivety foils me yet
Posted in thread: First time - Help and opinions on 04-22-2012 at 09:57 AM
Thanks a lot Meadrol! Very helpful information, and I like the penny idea.