VIEW MY

minerkj

Gift Premium Subscription To minerkj

Join Date:

07-20-2010

Last Activity:

12-18-2013 1:27 PM

    ABOUT ME

  • Vegetable Gardening,Mushroom hunting,Cooking
  • Structural Engineer
  • Puget Sound Mycological Society
  • Last year I brewed for the first time. I did three five-gallon cider batches, two with champagne yeasts and one with Nottingham ale yeast. I gathered and juiced local apples from neighbors using a fruit juicer and lots of slicing. For the champagne batches, I added 2 lbs of sugar to it ferment completely out, which made barely drinkable and very alcoholic cider. The improved considerably with age and become decent after about 3 months. I did some research and cold-crashed the Notthingham yeast batch at 1.006 and was very happy with the results. The cider continued to ferment (very slowly) in after bottle and become fully carbonated after 5 months in the bottle. I had one bottle blow its cork, but no explosions.
  • 100% King apple cider / Wild yeast cider /Brandon O'grady Graff
  • Grape/Apple wine (2.5 gal home-pressed apple, 2.5 gal home-grown and pressed grapes, no Campden, sg=1.054). Added 107.5 oz dextrose, Lalvin 1118 yeast, 2tsp yeast nutrient, 2.5 tsp pectic enzyme. OG=1.105
  • Island Pale Ale (ABV 5.1%, I.B.U 23.4 SRM 11.4, 1.5 oz of Galena added at 3 times) from Northwest Brewing Supply
    ...........................................................................................
    S-04 Cider (home-pressed apples, no Campden, sg=1.043) with 32 oz light brown, 66 oz dextrose, OG=1.107. Fermentation stuck at 1.018, so racked onto cake from Grape/apple wine and it took off again. "Sumptuous Senior"
    .............................................................................................
    S-04 Cider (home-pressed apples, no Campden, SG=1.051) with 9oz light brown sugar, 12 oz dextrose, (OG=1.060) cold crashed at SG=1.012 after 26 days, 6.3% ABV "Sweet Starter"
    .............................................................................................
    Nottingham Cider (home-pressed apples, no Campden, SG=1.045) w/ 9oz light brown sugar, 18.5oz dextrose (OG=1.069). Fermented to dryness, bottled after 44 days, 9.5% ABV "Stern Sophomore"
  • Male
  • Married
  • Anacortes, WA
  • Washington

LATEST ACTIVITY

  • Posted in thread: cold crashing cider on 05-17-2011 at 06:50 PM
    I have cold crashed four batches of cider and have found it best at crashed between SG = 1.005
    to 1.008 (measured using a hydrometer), but it really depends on what you are looking for, so
    you should ...

  • Posted in thread: First time brewing cider, need help/suggestions please! on 05-06-2011 at 04:41 PM
    Apple juice varies a lot in SG (from 1.043 to 1.054 is what I saw in last years apples). The 1
    1/3c (at 6.5oz/cup = 8 2/3 oz) sugar adds about 0.025, so a range would be 1.068 to 1.079.

  • Posted in thread: My first real batch of hard cider hopefully... on 04-19-2011 at 09:08 PM
    For your next batch you might try a graff, which sounds like what you are aiming for luck!

  • Posted in thread: carbonating sugar on 03-04-2011 at 05:32 PM
    I have found that dextrose is actually much lighter than granulated sugar. Using a digital
    scale, I found one cup of dextrose to be 135-136g or 4.76-4.8 ounces per cup (compared to
    granulated at 184g ...

  • Posted in thread: Apfelwein fermentation stuck! too much sugar? on 01-05-2011 at 04:26 PM
    I had the a similar problem with my last batch of cider (added too much sugar, sg=1.107 and
    fermentation stopped early at 1.018). I solved it by racking it onto a yeast cake of another
    brew (which use...

  • Posted in thread: Carboy vs. Bottle Conditioning on 10-26-2010 at 06:23 AM
    How about PVC pipes in a cupboard? Cheap, easy and bottle-bomb proof! an old
    map/plan/something storage unit (at 36" deep, it holds three bottles per slot or 264 total)

0 COMMENTS
POST A COMMENT