Last Activity:05-26-2013 8:52 AM
Posted in thread: Overbearing yeast flavor in simple cider on 03-31-2011 at 04:18 PM
Why people keep using Champagne yeast in ciders is beyond me. If you want to make acid wash,
sure, use champagne yeast.:DM_CI used it more so cause the guy at the LHBS said it was the only
one to use....
Posted in thread: Racking & Carbonation? on 03-24-2011 at 12:43 PM
I've not done the exact math, but 3 volumes of C02 is about .003. At 5 volumes, you start
risking bottle bombs.Just to ask.. so you are saying a gravity move of .003 is pretty much
directly related to...
Posted in thread: Racking & Carbonation? on 03-23-2011 at 09:15 PM
I would think that if all you are moving is .015 more you won't have bottle bombs... I believe
that is within carbonation range- that is, unless you put it into wine bottles, then its
Posted in thread: Racking & Carbonation? on 03-23-2011 at 04:04 PM
Just to ask... How long should it be left for? I realise there is no specific answer to this as
it depends on the cider iteself... but a general idea of how long it needs to sit before
Posted in thread: Racking & Carbonation? on 03-23-2011 at 04:00 PM
It was fizzy because it had only been two months since you started it. If you're going to rush
it, next time degas it before racking it to the bottling bucket. That will help a lot. I'm
surprised it s...
Posted in thread: Racking & Carbonation? on 03-23-2011 at 03:19 PM
I had bottled my first batch over the weekend, and had one heck of a battle trying to keep the
syphon primed and flowing from the carboy to the bottling bucket. There seemed to be alot of
Posted in thread: When to Bottle? on 03-02-2011 at 03:39 PM
Thanks for the responses.Just to ask a silly question, basically I will bottle once I have
taken 3 or so gravity readings where it hasn't changed? or as long as I am down around the
1.000-1.005 I shou...
Posted in thread: When to Bottle? on 02-28-2011 at 01:06 PM
Little back story. I started a batch back mid January, I left it in the primary fermenter for
about 17 days. At that point it has slowed down to the point that there was very little if any
Posted in thread: Secondary Headspace questions on 02-16-2011 at 03:41 PM
In the US, N2O is used as a food grade propellant for whipped cream in a can. According to
Wikipedia, it's considered inert until you get to really high temperatures where it's used as
an oxidizer in ...
Posted in thread: Newbie - Hard lemonade idea on 02-09-2011 at 07:16 PM
I'm not sure how to do the math but 14% seem kind of high for 4 lbs sugar in 6 gal batch? If I
remember my skeeter pee recipe correctly it calls for 6 lb sugar in 5 gal with projected
alcohol around 1...