Recent content by nwilms34

Ive had issues in the past with potassium sulfate accumulating in my brew and tainting the flavor post brew. My question is how to avoid this? does it have anything to do with yeast variety and fermentation time?

So I need a complete run-through of the process of bottle carbonating hard cider/pasteurization, post back-sweetening. I understand that this is not possible in certain circumstances.

Is there any merit in the idea of briefly hopping cider?

Is white sugar exchangeable for dextrose as a cider ingredient.

What do you mean a good starter? And how do I determine what yeast is best for my juice? My last batch was made using champagne yeast.

Hey guys. So ive had mixed success with different recipes, but they have all been tainted with a terrible smell and taste that i cant really describe other than yeasty/sulfurous. Does anyone have a recipe and method that has produced tasty results without aging?

It has a distinctly awful smell that coincides with the taste. A good description might be sulfur/yeast. In my youth i made some wine with welches grape juice and bread yeast that ended up with that same flavor/smell. The cider fermented at 70 degrees, and I was careful with my air lock and...

Hey guys, im a rookie to cider, and i just made a gallon test batch with 1) 1 gallon organic apple cider 2) 1/4 cup brown sugar 3) 3 ounces apple juice concentrate 4) champagne yeast Now i know it is technically wine, but the flavor is bad. I hhave no idea about aging it or anything of that...