Recent content by monel_funkawitz

Added six more cups of sugar and a half gallon of cranberry-grape. Still have vigorous airlock activity. Smells really good. Threw in some oak chips. Gonna let ferment and rack. to secondary with clearing here as soon as it slows down.

Fermentation took a long time to start. 3+ days. No krausen, just foam. Smells and looks like offroad diesel.

Wanted to use up my last pouch of EC-1118, so the beast has been created. :cross: 6 96oz bottles of Wal Mart Great Value Cranberry Apple 9 cups sugar EC-1118 OG - 1.092 Fermenting till dry In the brewing bucket now, will rack in three weeks to a carboy to finish. Will report how...

The bacteria you mentioned are ones that turn cider to vinegar. That batch is officially vinegar.

Am I the only one that does this? I like seeing sg on the fly and not messing with a thief. Sometimes I gotta bump it around a little to dislodge bubbles but it always gets me real close to actual.

Bearpawbrew, you are probably not going to like your cider. Adding cinnamon in the fermentation stage causes some really bad off flavors most of the time. You are better off racking and adding cinnamon right at bottling time.

Im debating what is the best to use? Previously pasturized cider, backsweetened with caramel/cinnamon and aj concentrate. Beer bottling with caps. I never used sorbate/campden. I have a super hot water heater so I use the dishwasher method. Im afraid sorbate/sulfites will add sulfur tastes...

That apfelwein will be like a bullet to your brain... lol

Cinnamon at the first ferment is a bad idea. It causes off flavors. Next time, ferment, kill yeast, then flavor.

I just dont want you to get frustrated and give up. Yeast makes a difference in taste, as well as fermenting under alot of pressure. Innovation is how great new things are found, but get something drinkable first so you don't frustrated and so you know what standard fermenting looks like so...

I fly rc airplanes. I spent many years trying to do things MY way and got really frustrated. Then I followed the advice of some pros and took baby steps. Saved me alot of grief. Quit experimenting. Put the pressure keg away, and get a standard 6 gallon glass carboy and an airlock and make a...

Co2... thats it. Never made this much at once before. It hit me like a ton of bricks. Its in a basement with not much air movement. Its looking good so far. I got nervous because I tried a different way to pitch yeast. Took a bottle of water, dumped half, dumped yeast, shook, waited 5...

Got 5 gal of fresh local cider (pasturized no additive) 1 cup dark sugar, three cups white sugar, Lalvin ec1118. Rum in airlock It is fermenting around 69 deg. Week one, day 1. Bubbles every 5 sec in airlock. Came back from a trip and foam had apparently reached wayy up the neck. Smell from...

Cleaning - washing, removing residue, etc Sanitizing - making sterile, killing all bacteria and yeasts Big difference between the both.

Apparently this subject was brought up here before. Here is all that I found. I received the msds from one step sanitizer, and the ingredients are sodium percarbonate and sodium carbonate. Sodium carbonate serves to "soften" hard waters and make water "wetter". Sodium percarbonate on...