Recent content by Randyl

Glad to hear that it is working out! I recommend that you keep an eye on the carbonation levels to make sure that the pressure doesn't get too high (in case there is more sugar than needed for carbonation). I have seen a thread that talks about stopping the carbonation while the cider still has...

How did it turn out? Did the second pitching of yeast get the fermentation going? My process for cider: - Sanitize primary, pour cider in, install airlock. - Add 1/12 teaspoon potassium metabisulfite per gallon, stir to dissolve. - Boil 3 cups of fruit juice (any kind without preservatives)...

I agree that rehydrating dry yeast is enough and a starter is not required. But the extra $1 that the pressure canned starter costs to make is worth it to me. It provides high probability that the yeast is good (cheap insurance against a ruined batch) and the fermentation is well underway in 6-8...

I experienced a failure of the Lallemand Nottingham lot 1080961099V exp 12 2011 yeast a few weeks ago. I always make a starter 24 hours in advance using 1 quart of sterile wort (1.055 SG wort pressure canned in a mason jars), so the problem was obvious before mash, allowing a different yeast to...