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02-21-2012 7:00 PM


  • Boulder, CO
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  • Posted in thread: My first cider on 12-06-2011 at 05:38 AM
    Congratulations! Sounds like your cider turned out great.A couple of curiosities: What was your
    final gravity? I've had ciders finish naturally at 1.003-4 but not much higher, unless you
    start playing...

  • Posted in thread: citric acid as preservative on 11-15-2011 at 06:27 PM
    Anyone ever use citric acid as a preservative in their soda? I'd like to use it so that I can
    bottle my grape/peach soda and not worry about keeping it cold. I'm wondering what the dosage
    should be.An...

  • Posted in thread: initial loss on 09-29-2011 at 03:24 AM
    I keg my cider at 18psi for about two weeks and it's nice and carbed up. My question is, will I
    always lose the first pint or so to pure foam? Basically, I turn my CO2 down to 5psi for
    service. My lin...

  • Posted in thread: When to rack? on 09-21-2011 at 02:07 AM
    Cider generally ferments longer than beer. So +1 on wait and rack when it's done. There's no
    rush. I usually rack off the lees after primary is done, but some prefer to leave on the lees.
    Leaving it o...

  • Posted in thread: favorite yeasts on 09-21-2011 at 02:03 AM
    Thanks for the suggestion. I read the description of that yeast on the wyeast website and my
    mouth is watering. I'm definitely going to give it a whirl this year.

  • Posted in thread: Cider Not Fermenting on 09-20-2011 at 06:35 PM
    Sounds like preservatives in the cider. If that's the case, there's nothing you can do. Fresh,
    unpasteurized is the best way to go.I wouldn't recommend boiling. You'll probably lose a bunch
    of aromas ...

  • Posted in thread: favorite yeasts on 09-20-2011 at 06:31 PM
    Just curious: what are you favorite yeasts for making cider? I'm thinking largely of the flavor
    profile of the final product, not the ease with which they produce ethanol.I, for one, have had
    great su...

  • Posted in thread: inoculation temp on 09-15-2011 at 06:57 PM
    If your must is around 65 degrees and perhaps below, say down to 60, at the time you wish to
    inoculate, do you heat it up to say 70 to get the yeast going well and then let it cool back
    down? (I like ...

  • Posted in thread: first cider attempt this weekend on 09-09-2011 at 05:15 AM
    200 lbs is about 5 bushels, which should leave you with a very healthy amount of juice. I'm all
    for keeping it organic, so go for it. Just keep everything clean and sanitized, as best you
    can. And try...

  • Posted in thread: sweet and stable on 08-31-2011 at 09:22 PM
    The goal is to create a permanently sweet and stable cider without adding anything to the
    cider. This means halting fermentation. Cold-crashing works but is not permanent.One idea I had
    was to stop fe...