Recent content by PsiWulf7

Go to their website, top vanilla beans - the price is about the same, but there are minor discounts for ordering in bulk. Still uses paypal. I ordered a bundle, so I'll post a review once I get them.

The food at Rock Bottom Chicago is unmitigated arse. The beer is so-so; their staples are boring but they've had one or two pretty good seasonals.

Or make a lambic and sub some of the fermentables for honey.

:ban: TRUTH!:ban:

I shop there almost daily. Half of my brewing supplies come from whole foods. They have some of the best quality produce, grain, local raw honey and meat available in large urban areas without having to trek halfway across the metro area to go to a separate boutique store for each ingredient...

As a novice beekeeper and longtime local honey fan, I can honestly say that the best deal you can get on honey is through local apiaries and beekeeper's associations. You can get 55 to 60 pound pails of raw, local honey starting around $90 and moving on up to around $150. Take a trip to the...

:cross: I just pictured a 5 gallon carboy off apple cider stuffed with 125 pounds of splenda. :cross:

I'm wondering is introducing a malolactic bacteria culture would speed the process. Anyone tried this?

My last batch with brown sugar took around 36 hours to get going, but when it did it rocketed off pretty fast. Did you use nutrient/energizer?

Welcome to brewing! I'd cap that carboy and let it hang out for a few days, but keep it cold if you can. Fresh pressed cider can go bad really quickly, but having put in the campden you've given yourself some time. The Montrachet yeast finishes very dry, and I've heard the Cote des Blanc...

Once this next batch is done, I'm planning on saving a few bottles specifically for mulling with some loose mulling spices I picked up at World Market. :rockin: YUM.:rockin:

If you do decide to pasteurize, make sure you use pectic enzyme, or you'll set the pectin and end up with cloudy cider. I've never really bothered with pectic enzyme in cider I didn't heat. Usually there's not much of a haze unless you've introduced enough heat to cause the pectin to set...

Fresh pressed cider goes bad crazy quick, so you might be SOL :(

A thread in the wine forum made me wonder - how would a malolactic fermentation turn out in cider? Has anyone tried it?

You want to encourage a malolactic conversion, which will produce the diacetyl that creates a buttery flavor and slippery mouthfeel. IIRC, you can purchase the lactic acid bacteria and inoculate your wine with it. Here's an article on it: http://winemakermag.com/departments/112.html...