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06-25-2014 7:49 PM


  • Posted in thread: Potassium Sulfate Tainting and Racking on 11-07-2013 at 03:25 PM
    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 fermen...

  • Posted in thread: Cider Bottle Carbonation on 11-07-2013 at 03:24 PM
    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

  • Posted in thread: Hopping Cider on 04-03-2013 at 08:57 PM
    Is there any merit in the idea of briefly hopping cider?

  • Posted in thread: Dextrose substitute? on 11-06-2012 at 02:16 AM
    Is white sugar exchangeable for dextrose as a cider ingredient.

  • Posted in thread: I need a tried and true recipie on 11-05-2012 at 02:48 PM
    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.

  • Posted in thread: I need a tried and true recipie on 11-05-2012 at 02:16 PM
    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 re...

  • Posted in thread: Its...well. Its bad on 11-02-2012 at 09:42 PM
    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 s...

  • Posted in thread: Its...well. Its bad on 11-01-2012 at 04:37 AM
    Hey guys, im a rookie to cider, and i just made a gallon test batch with1) 1 gallon organic
    apple cider2) 1/4 cup brown sugar3) 3 ounces apple juice concentrate 4) champagne yeastNow i
    know it is tech...