Recent content by nickmpower

Yeah, I have three other non-apple batches in secondary right now. I plan on racking this to secondary with some cinnamon sticks :)

I currently have a cranberry cherry that's ready to bottle. What do you guys use to backsweeten for more cheery flavor? Concentrate? I'll see if they have just cherry at the store.

I actually don't really care if it clears as long as taste is not affected, I was just wondering if it was something I should be waiting for.

Juice is from safeway, but is fresh pressed 100 percent apple juice. Very cloudy, and even a little bit of sediment at the bottom. Just wondering

I brew cider because it is much easier and requires much less equipment. And you can't by the cranberry/rasberry/cherry etc ciders, not easily at least.

This stuff looks good, only ingredient is apple juice, has some stuff settled on the bottom of the bottle, on sale for $2 for a 64oz bottle.

I'm using Nottingham for the first time for some cran/rasberry cider, and its way more aggressive than montrachet. For a day or so there was a little foam going up into the airlock, so I wrapped a paper towel around it to make sure it didnt make a mess (its not much thats foaming over). so 12...

Well I just tried a sample, it now it tastes pretty bad, almost like its oxygenated. I don't know how that could have happened?

So what I ended up doing was adding 12 cinnamon sticks (one per half gallon). I know seems like a lot but I also added one stick to a normal half gallon of apple juice and am just going to siphon it off when that one tastes right. Looking back though I should have just used one per gallon, and...

I mean, it mixes in the sense that the powder is floating all around. But it remains powder and will soon settle to the bottom. It mixes but doesn't dissolve

Well the problem is that it doesn't dissolve. I was thinking heating may extract some of the flavor of the the spice and then I could filter and use that to sweeten. I think I will just go with the cinnamon sticks

Well now I am reading that there are people that add cinnamon sticks to secondary so I think that might be my best bet. Right now the cider is VERY drinkable (abv is only around 6.5 percent), but it doesn't really have a lot of flavor. Since I am planning on bottling in a week, I am thinking...

In the past I have added store bought "pumkin pie" spice to my apple cider and it makes it delicious. The only problem is that since I added it after fermentation it doesn't dissolve into the juice its just kind of floating around, and often sinks to the bottom. Now I realized I probably...

Yeah I thought about using some old cider, thought it cleared up pretty quickly so I don't know if its really an issue. I have had trouble fermenting my cran-rasberry in the past, well not trouble necessarily but it just takes 2-3 months every time. That was with montrachet yeast and I just...

Yep it seems so, weird because I did the cranberry at the same time and it stayed clear as ever. But I can read the better bottle logo through it so it should be ready in time for the 4th!