Recent content by mturtle

Thanks all! I moved it to the basement, where the atmospheric temp is generally 62-70 these days. I'd rather have it at the 70 end, but you never know in oregon. I know bread yeast begins activating at 53F, so I'm guessing that anything above 55 shoulf be fine for my cider. Sweeeeeet. -M

So I have my first batch of cider 12 days into its primary fermentation, and have a couple unfortunate worries. First the really bad one: Today the temperature in my region suddenly went up about 15 degrees, and when I came home from work, both my carboys had popped their s-locks off. I'm...

I'm using a Wyeast 'smack-pack' of ringwood ale yeast. Currently have my carboys in a room that usually is 65-70, sometimes as warm as 75. Sounds like that is about right, definitely would be correct in my experience of baking? Thanks! -M

Ohhh, the waiting... I'm sure I won't make it a year on this batch; if it's reasonably tolerable in the beginning of September it's going to be a donation for my best friend's wedding party. We'll see! Also, what temperature range would you more experienced folks ferment a cider at...

Thanks again Yooperbrew, you are a great source of knowledge! Since I didn't test my cider's gravity to begin with, is there any reason the info gained from beginning to test it now would be invalid? And also, how often would you test it? I'm thinking something like every 12 hours? Thanks...

So now, I've been looking for a good cider-book, but haven't found one yet. With that in mind, let me just display how little I know: What is told by the gravity reading of your brew or cider? I notice everyone stating what gravity or OG they started off at, and in some cases ended at, and I...

Yeah, that's what I'm going to do. Hold my breath and pour gentle! -M

Is there a good cider book anywhere out there? One that starts basic, and progresses to the scientific side hopefully? Also: I am making my first batch of cider presently, it is currently about 22hrs into the primary fermentation. From reading some other people's recipes on this site I've...

This guy knows the score.:mug: I myself am trying to make a fairly high ABV cider in 3 months, but not too worried about sweetness. More in the mid-sweet area. Also going to bottle as a flat cider. Sound possible to you folks? -M

Thanks; I'm thinking I'll try two different 2 gal batches, and use half the pack for each. -M

Thank you for some excellent advice! I was going to add all those flavors because they sounded like a good combination, but I think you have an excellent point about the confusing qualities of so many flavor additives going on. As to the yeast, the packet is a liquid-yeast-with-activator pack...

So I'm totally new to the brewing world, about to make my first batch of cider, and would HUGELY appreciate the input of any experienced cidermakers regarding my intended recipe, listed below: 1 Gal unfiltered organic flash-pasteurized apple juice(blend) 1 Gal flash-pasteurized macintosh...