Recent content by mjjakub

I'm in

I'm in!

I'm in

I tried that about a week ago. Failed miserably. My cider succumbed to "cider sickness". Not even vinegar. . I have a thread about it a couple threads down. I wish you the best luck.

I brought a couple samples to work, (I'm a chemist), and looked at them under a microscope. There are definitely bacteria present among the yeast.

I put up 2 1-gal ciders about 8 days ago. One of them I poured in 1lb honey and used Nottingham ale yeast, and one I decided to allow to ferment naturally, (s.g. was 1.050 at 57F). The first cider proceeded fine and seems ok, the second cider was very sluggish getting started, (as I expected...

Yo!