Last Activity:05-26-2016 10:01 PM
Likes Given: 73
347 Likes on 266 Posts
Posted in thread: Editors Wanted on 05-19-2016 at 12:43 AM
I cannot believe I am the only subscriber to this thread. There are at least 57 other people
that have read this thread, and none have responded. :(
Posted in thread: Recipes from frozen concentrates? on 05-17-2016 at 02:57 AM
I would suggest you use only 100% juice products, as the "flavored" kind don't usually hold up
very well during fermentation. Welch's white grape makes great wine/cider and it doesn't taste
Posted in thread: Welch's Grape Juice Wine on 05-17-2016 at 02:53 AM
I have made a few batches of "welch's wine" using different methods but all my hard
ciders/wines start out the same way; apple juice or cider in a 1 gallon jug and I pour off 1
pint of the juice and a...
Posted in thread: Bottle carbing with frozen concentrates on 05-17-2016 at 02:27 AM
I generally use one 12oz can of FAJC of the Walmart house brand per 5 gallons to prime with,
but I don't like really fizzy ciders.
Posted in thread: Carbonate my cider on 05-15-2016 at 01:54 AM
1.0 isn't enough decimals, did you mean 1.000 or 1.010, or something else? Since ciders are
known to ferment below 1.000, I would take a gravity sample, wait three days and sample again;
if there is n...
Posted in thread: Black Cherry Apfelwein? on 05-11-2016 at 05:44 PM
oldstyle, in my experience cherry is a hard flavor to either not think "fake" or so tart it is
almost undrinkable.I don't see your mention of which yeast you are using, which one is it?
Posted in thread: Next Step: Cooling on 05-06-2016 at 04:06 AM
I am a big fan of the immersion chiller myself; I have made both of mine. I use tap temp water
for the first part of the heat reduction and for the second part use the least expensive pump
you can get...
Posted in thread: Help needed on 05-06-2016 at 02:18 AM
Dealing with high temperatures "requires" high temperature yeast, Saison yeast is happy at warm
temperatures, and it makes a very tasty cider. Many brewers in different parts of the world
that cannot ...
Posted in thread: Improving loss to trub from mini fermenter on 05-06-2016 at 01:06 AM
I have a couple of ideas, two that i always use actually; using Irish moss or Sparkelloid as a
fining agent, and getting the pot as cool as is possible helps a lot too. At your local home
Posted in thread: Adding sugar? on 05-04-2016 at 02:40 PM
I always use FAJC to fortify the O.G. of my ciders. I know it is already sterile, and does add
a bit more flavor and a bit more "bite" as well. I have added up to 4 cans of FAJC in a 1
gallon batch, a...