Last Activity:10-18-2012 7:31 AM
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Posted in thread: Results from juice, yeast and sugar experiments on 08-24-2011 at 09:45 AM
I bottled my cider about 3 weeks ago. Very slow to carb. One thing I thought was weird is that
it has a beer-like after taste.I'm using safale s-04, has anyone else noticed anything similar?
Posted in thread: Spire Mountain Cider on 09-30-2010 at 10:15 AM
I too would love a clone recipe for this drink. I have played around with adding brown sugar or
molassass to my primary ferment but to my taste buds it always seems to come out tasting bitter
Posted in thread: Spiced Dark Cider on 08-11-2010 at 12:24 PM
I use Great Value all the time from Walmart, I have never noticed any off flavours.
Posted in thread: phew on 06-15-2010 at 10:32 AM
Stressed yeast can have a sulfury smell. If it's really, really bad, you could have H2S which
could ruin the cider. If it's only a week old, it's probably not abnormal to have a bit of
sulfur odor. Bu...
Posted in thread: recommendations on Seattle/Vancover cider houses? on 06-09-2010 at 11:43 AM
Kevin, Welcome to the PNW, I can think of a couple.Lake Chelan
Winerywww.lakechelanwinery.com3519 SR 150Chelan, WA 98816(509) 687-9463&Fish Brewing
Companywww.fishbrewing.com515 Jefferson Street South...
Posted in thread: Question: Adding flavours to cider? on 05-21-2010 at 10:30 AM
These sound like great ideas. I would however not add any cordials to the cider while it is
fermenting as that would also add alcohol which will hasten the yeasts death. Unless you want
that of course...
Posted in thread: Cider / Brewing virgin! please help! on 04-30-2010 at 10:39 AM
This is how my older friend does it (country boy). He, and his friends all chose a day to press
raw cider. They all bring their own apples and press through out the day, nothing out of the
norm. But t...
Posted in thread: Cider / Brewing virgin! please help! on 04-24-2010 at 10:17 AM
I for one would love to hear more about the "very old fashioned dangerous way" to make cider.
Could you elaborate?Thanks
Posted in thread: Making Apple Juice less fermentable on 04-01-2010 at 11:20 AM
boiling the juice is a bad idea. (or so I have heard). Some people say it gives the cider a
cooked juice taste, also it will set the pectins and make it difficult to clear.
Posted in thread: Apple-Pear Cider on 03-30-2010 at 10:54 AM
I use WL cider yeast all the time. I cold crash and place it back into the carboy and let it
sit out at room temp for at least two to three weeks and the sulphur smell will disipate.
Wyeast cider yeas...