Recent content by microbiology

Hey Guys, a cider that i made with 12 days in primary (OG 1.06) and 4 days in secondary FG 1.008) before cold crashing has a very green apple jolly rancher flavor. Its not bad but tastes kind of one dimensional when compared with the first batch of cider I made. I read a bit about...

Thanks for your help- this thread has helped me a lot. I didn't know you were still posting here but since you are I have a question for you. It seems like you go through a little bit of extra trouble to "front sweeten" and then stop the fermentation at the perfect time rather than "back...

I would think that if you bottle and pasteurize you wouldn't need sorbate OR if you kept the keg cold. Otherwise the yeast could wake up and start fermenting in your bottle/keg. My GOD though - how do you let it sit for 2 years without drinking it?

shoot man, sorry. typo it was supposed to be 1.007.

Hi Guys. I know i'm digging up a post from long but was hoping someone could shed some light on this part of the very first post made on this thread (quoted above). I tried to get my cider to stop fermenting by racking it a few times and was unsuccessful. Any thoughts on why this should work...

Thanks guys. It makes sense to me that fermentation would continue regardless of racking but in one of the stickies here a guy specifically states he stops fermentation early to leave some sweetness in his cider by racking. Am I misreading this?

Hi guys, I racked an 11 day primary with a SG of about 1.007 yesterday and its still bubbling away today. IM using s04, heat pasteurized cider with a starting OG (added some sugar) of about 1.06. I racked it once and must have done a bad job because only an hour later there was significant...

Read the stickies - One guy outlines his process step by step in incredible detail. There are literally hundreds of posts with discussion on how to do it.

Yep. I am still curious to see if you started s04 as a starter culture if it would- 1- grow at all. is there something up with it. 2- if it grows nice in a starter would that ferment your troublesome juice. Since its probably better that you just get some darn cider out of...

I saw that you are new here too, HI. Is this your first try and fermentation with that yeast or have you managed to do it successfully with other kinds of starting juice? I only ask because maybe the problem is not the juice but some other variable that you need to potentially think about...

Sure neither a refractometer nor a hydrometer are perfect - i just personally think you are less likely to error reading a refractometer. I don't believe the color of a solution has any effect a refractometry - color is absorption we are looking at refracted light. I don't believe fruit...

I am using a refractometer and its pretty easy to read. I agree with your points on the inaccuracy of nutrition labels...upon further reading it seems like by law labels can vary from the correct number by 20%. So something with 30 grams of sugar in it could have 36g or 24g.

There are 0 grams of fat and protein listed on the nutritional information. I thought this was obvious. There are 30 grams of sugar per serving and therefore 120 calories per serving. also per your other email - table sugar is sucrose. Apples contain sucrose as well as other sugars and...

5-6% alcohol is fine but some people don't like a dry cider. By stopping the cider before all the sugar has fermented it will taste sweeter but the alcohol % using juice with an OG of 1.044 (what i bought yesterday) would be below 5%.

I am not worried about a problem that may happen just learning about the ingredients that are available to me and the variation that occurs with them. The thing that throws me off the most is that they both show the same nutritional information. It would be nice if you could use the...