Recent content by Randzor

977+4+5+5+5=996

Hey guys, looking to get into simple keging operation and was wounding if people found it worth the initial investment.

You live in the UK. So your natural yeasts are probably more traditional. Many of us live in the U.S. Or other places and don't have that luxury.

Probably to expensive to put into cider. They pay a yearly fee to the developers of the apple to have it on a farmers land. Good old lot 1819. In theory it should make a better juice than honey crisp.

I used to like it. Now a days it's to sweet. You made a ok choice!

I'd try contacting some small cideries in Colorado and see if they will share their story

I left a quarter gallon of rinse star San rinse water. No one complained about the taste

I've heard that it'll be very cloudy from what I remember when I made pear wine

I use one can per 5 gallons. If you are running 6 then you'll want to do the more traditional primer. Also this just adds extra apple flavor not sweetness. See the stickies post on pasturation for sweet bubbly cider

I use one can per 5 gallons. Only have problems if I try to add more by hand without calculating.

Looks like English cider yeast floating.

My parents started me at 14 with wine... I turned out ok. Also remember that tasting can be good depending on the age as long as it's supervised.

I've never heard of that. At my climate in the winter I can get some long fermentations at 50 degrees. But I'd take a hydrometer reading and see what it says. It may be gas releasing due to pressure changes.

How cold is it?

165.5 + 20=185.5