Recent content by OutlawJosey

What I had listed ascorbic acid (Vit C) which isn't supposed to be a preservative. Anywhooo I think I can figure a way around the sorbate in the future. I think I may stick to letting the yeast work a little longer before I pitch it regardless...just have to remember to watch it closely.

These... Overcoming Potassium Sorbate in Zeigler's cider https://www.homebrewtalk.com/f32/overcoming-potassium-sorbate-zeiglers-apple-cider-38783/ Everything you know about potassium sorbate is wrong...

Update. After reading two very informative thread here on HBT, I found a way to brew around or circumvent sorbate. It took some experimenting, but you basically overload the sorbate with yeast nutrient, more yeast and sugar. So here is what I tried... In a 1 qt jar I took two cups of cider...

I have a Whole Foods and Akins here, I just didn't make it there to get cider this time. I went to WalMart instead and used Musselmen's, it is cheap and convenient. I will be out this weekend so picking up organic cider (only apples) will be easy, its just not cheap. I think this same brand...

I re-pitched with Red Star Champagne yeast and looking at the labels again, nothing in the form of a preservative is listed so I am thinking that there is something in the apple cider that they didn't list. Which really sucks I was looking forward to having this with Thanksgiving dinner. Oh well...

I started a batch this past Sunday; wanted it to be done in time for Thanksgiving dinner. I followed the recipe closely only omitting the cinnamon and adding one more gallon of apple cider and sugar to compensate. I have made this batch before, using the same or similar brands of cider only...

The moral of the story is: Don't toss a cider that is not immediately appealing. Age it and if it still tastes like crap, add some stuff to it. We are scientists. Drunk scientists. I especially loved the moral to this one. I have a Pear cider that I am doing just that with. Aging...

Thanks divi2323. After some thinking and leaving it alone last night (of course this was after a panicked trip to the local brewing store for supplies). I don't have to do just one thing with it. I think I'm going to split this up. I have sterilized everything and the kitchen sink last night to...

Thanks NineMilBill. Yes I was a bit concerned when it started because it seemed very slow but I had patience and by the second day it looked like it was almost boiling...should have suspected something at that point. But in all honesty I had no real idea how this combination of yeast, natural...

Thanks Pickled Pepper for your guidance. I will most likely move this to some 1 gal carboys that I have and put them in the pantry were it is very cool. Except for the fact that it was very dry and made your eyes cross after a few sips it still had a really nice fresh pear flavor. It just...

Ok, I started with the following, variation of the 5 day sweet cider, this juice was very cloudy and very sweet. I like scrumpy or unfiltered style less carbonated ciders. Not that I don't like others. 3/18/2012 AM 72 degrees room temp 4 gal organic pear juice (fresh pressed no sugar added)...

Thank you for enlightening me. I used strictly Pear Juice in one batch I am brewing ;).

When picking up some carboys and bottles last week. The seller had a box of random ingredients that they no longer wanted and they made their way into the truck with me It isn't much, but I will not be using is...so I thought I would see if any of you had use for it. I am happy to drop this...

I just started my mead, its in for the long haul. Recipes as follows 15lbs wildflower honey - raw - pasteurized for 30 mins at 190 degrees after boiling water 4 1/2 gallons water Wyeast Mead yeast SG 1.080 This is will be primarily a straight mead, I will add fruit and spices in either...

I put together two variations (used pear juice for 1 batch and honey in both) this weekend. Both of the juices I used were very sweet to begin with so the variation with the honey seemed like a good idea. I am looking forward to trying them out. Currently I am at almost 24 hours of fermenting...