Last Activity:05-01-2014 12:10 AM
2 Likes on 2 Posts
Posted in thread: Pumpkin Cyser Help on 10-05-2014 at 12:14 AM
Realistically if you want your flavor to be noticeable for the pumpkin you'll probably have to
put more into the secondary. I am not sure how much of it will be stripped during primary
Posted in thread: Math genius for acid calculation? on 10-23-2012 at 04:38 AM
I get roughly .458% acidity with my calculations. Not sure if they are right though. Here is
what I did:First I found the concentration of each liquid (84% to 16%) then I multiplied 1.3 by
.16 = .208 ...
Posted in thread: First Time Brewer - Which method ? on 10-18-2012 at 05:25 PM
Welcome to the addiction!1. Sounds excellent!2. You really don't need a full packet of yeast,
but over pitching isn't a bad thing... Sometimes I wish I had more. Also while at the brew shop
I'd pick u...
Posted in thread: N00b cider secondary fermentation question on 10-14-2012 at 11:44 PM
The only place you should be pouring it is down your throat. Or mine. :-) It's probably also
some yeast activity that is producing more lees. If you bottle carbonate you'll always have
some of that. I...
Posted in thread: Bottle cider in 2-liters? on 10-14-2012 at 11:38 PM
The reason it goes skunky is mainly from the hop oils being messed with by the sunlight. I have
heard it said (never tried myself as I have lots of brown bottles) that unless you hop your
cider they s...
Posted in thread: Tricks of the trade on 10-14-2012 at 11:32 PM
Expect things to not go as planned and still turn out fine.
Posted in thread: First time Cider Experiment on 10-09-2012 at 06:16 PM
The only problem I for see you having is you only made a half gallon. I'd let this one do it's
thing so you have a good base for what it should be normally and then play with it from there.
I hardly e...
Posted in thread: New bubbles on surface...two weeks after racking on 10-04-2012 at 04:47 AM
Cider is 100% fermentable. It will reach .995 if given the chance and if the yeast can handle
the alcohol content. Read up on back sweetening if you feel it needs to have sweetness to it. I
Posted in thread: Quick question: is this normal??? on 09-28-2012 at 12:39 AM
I don't know that you can really define normal in brewing. Things happen the way nature intends
and it doesn't always look the same. May have simular characteristics and seem the same but
Posted in thread: First failure ... on 09-09-2012 at 05:27 AM
Yeah Sulphur is completely normal. It means your yeast are pissed off. Either from being to hot
or not enough nutrients. Add a 1/2 tbsp of nutrient at the start and keep the temp lower.