Last Activity:03-30-2014 12:22 AM
Posted in thread: Cider - slow ferment and gravity question. on 03-19-2014 at 12:11 AM
Cuz I'm relatively new and didn't know better? Was this a terrible idea? I planned to dry hop
the cider and did so shortly after yooper answered. I used 11 grams of fuggle in one jug and
5.5 grams in ...
Posted in thread: Cider - slow ferment and gravity question. on 03-04-2014 at 01:58 AM
Thanks yooper! I'll definitely do that.
Posted in thread: Cider - slow ferment and gravity question. on 03-02-2014 at 09:51 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 03:33 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 10-15-2012 at 11:40 PM
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 10:37 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 01:38 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 09:42 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 12:37 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 12:41 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