Recent content by Nannerfox

Alright, bottled this last night after a few tweaks. After adding concentrate i ended up kickstarting a fermentation in secondary obviously. Not a bad thing, but it ended up being a slow ferment and definitely not what I was banking on time-wise. It was still even bubbling when i went to bottle...

Well, racked this over to secondary last night. Fg was 1.005 so it's pretty much full dry (which is how I wanted it). Added a can of concentrate to it to give it some flavor to sit on for the next few weeks. Noted a STRONG yeast flavor to my cylinder/hydrometer sample. A lot stronger than any...

Being a peoria area native, 3 floyds isn't that easy to come by around here (especially some of their more noteworthy beers). If you aren't from the IL area, and the distribution isn't available to you in your area, try some Goose Island brews from the Chi-town area. Schlafly is brewed in STL...

this is my third endeavor into cider brewing- I decided to mix it up with some variety. My first batch was strictly farm-fresh cider fermented dry as hell. My second was a grocery store special using concentrate in later stages, as well as a failed experiment with caramel. I'm reeling back on...

the main thing if you are worried is to do 1 of 2 things: 1- use a PET/plastic soda bottle to gauge where your pressure is at after bottling for one or 2 pours. I do mine this way and got it perfect, then dishwasher pasteurized to kill off the yeast. No bottle bombs, no gushers, but plenty of...

I used Pasteur Champagne yeast on a batch that was slow as hell fermenting. The entire time it looked like it was a dead batch and maybe only had a light froth in the center of the top of the cider- after 2 weeks the hydrometer told the truth- there was a significant difference between my...

I did something similar. Doing a 2 gallon test batch of store bought filtered cider. Racked to secondary last night and added concentrate to fill the head space. What I had leftover tasted pretty decent.

Hey all- first batch of cider here. Started small with a 1 gallon batch, added a few cups of brown sugar to boost the content. Its all done fermented, racked, clarified, and i just bottled it 36 hours ago using 10 ounces of apple juice to prime for carbonation. Just for the math here: 1...

Would a can of concentrate be overkill for this? If you wanted to backsweeten, you could kill 2 birds with one stone.