Recent content by mojorader

Just called the orchard and they told me they can't sell anything without a label and they only have a label for their normal cider with preservatives but they did give me raw cider. Phew!

I just did the exact same thing! If I can't Trade it back to the orchard for some cider without K-sorbate I'm going to experiment with some stuff. Maybe split the batch with juice or store bought cider and use a huge starter. Question tho: what does the skeeter pee thing suggest? I checked it...

Well... Let's see if the mill with take'em back. If not I've got to drink 6 gallons of cider. Tough life

Just bought 6 gal of apple cider from the orchard. I asked for raw cider and didnt realize until I got home it has 1/10% potassium sorbate in it! Is this going to prevent me from fermenting or can I pretend it's not there and maybe the yeast will make it? Lol

You're lucky! I just called for prices and here in SE Michigan they are asking $10/gal !

Ya you should be fine. I kind of want to know how this turns out because I'd like to do the same thing. I grow my own stevia. Some people say it has a funny taste though but I like it. Remember it's several times sweeter than sugar so don't over sweeten the cider.

After racking my 6 gal of cider into secondary I added k-meta because I plan to back sweeten with wine conditioner (sugar+potassium sorbate) I'm reading here an there that these need to be added close to one another. I added the k-meta 4 days ago. Has it been too long and should I add more or...

Pitching yeast is when you add yeast to your primary to begin fermentation. So when someone says to add campden and wait 24 hours before pitching yeast they mean wait till the next day to add your yeast.

Good point. I guess I'll just have to shell out the extra for the best. Any tips to get the best flavor out of a raw cider or is it pretty much the same procedure as using juice (other than not being pasteurized)?

My local cider mill is selling cider at $10/gal because of the bad harvest here in Michigan. The lady said I could stop in on the weekend and request some raw cider because they normally sell it with preservatives. I also found cider at walmart for $4.50/gal w/o preserves (and pasteurized) but...

Hey I'm just finishing up some cider and would really like to make a batch of some spiced wine that will be ready by the time it starts getting cold here in Michigan. (the kind that's great heated up on a cold night by the fire) I've looked all over and have only found things for mulled wine. Is...

+1 Yes please! I'd love to know which one turns out better

I'm using Nottingham and I'm getting an odor but nothing like what everyone else is describing. It was just enough to smell when near the air lock and a faint smell in my basement.

I am just experimenting with a bunch of stuff and wormwood is a bit if a novelty thing. If I used it it would probably be only to say I did unless it turns out to be good. I'm not going for anything in particular. Just wondering what would happen and it looks like I'm just going to have to try...

My local brew store told me they carried wormwood last time I was in and I thought it would be really cool to have a cider that has that in it. The only thing is I have no idea how it will affect the taste or if it will even be worth it. I also don't know how to use the wormwood. Has anyone ever...