Recent content by S_carve

interesting. so no real way to "kill" champagne yeast, just inhibit its growth. I did not want to heat the cider at all, even though I plan on serving it warm. The cider is very clear and has been in the secondary with a small amount of lees for probably 4 months so I assumed the yeast would...

So I have a a 5 gal batch of cider from last year that has been sitting in an airlocked carboy since last fall. The cider was fermented with champagne yeast and finished dry months ago. I am looking to make it into a still spiced cider that is sweet. So I want to kill the yeast which is pretty...

Thanks for the responses!! I thought this was going to be a lost cause. Not sure why but i never even thought of blending it with another batch. Great idea mexico. Yes it is matured already. Has been in secondary for 8 weeks and just kegged it about 2 weeks ago. It tasted so bad that I pulled it...

So I bought an extract kit from Northern Brewer it was the American Rye Ale kit. It was supposed to be done with the 1056 american yeast but for some reason i had a pack of 1214 which is the Belgian Abbey, and I used that instead. The beer came out pretty horrible. Nice yeast aroma but bad taste...

yes. I am trying to cork belgian bottles with real corks. Can the cheap wing style corker work? I guess youe would just have to check and make sure the cork doesn't go all the way in.

I have bottles and can buy the corks and bails, but dont want to buy a corker. My mom makes wine and has a wing style corker. Will this work? I tried a search and everyone seems to use the floor or bench style ones. I did find a thread that ends with a pic of the corker i have and the same...

for beer, wine or cider?

There are tons of uses for maple syrup and sap in home brewing and wine making. Unlike what the other guy had posted. I'v made various brews over the last 3 yrs using both. Either sugar maple or silver maple can be used. Last year the sugar maple sap was at about 1.012 and the silver maple at...

I have over 20gal of cider sitting in secondaries in my basement. They have only been there about 2weeks but show little to no signs of setteling. The only clarifier I have is pectic enzyme. Can it be used now or is it too late? How should I add it? I know this is an old post but Im not...

Awesome! Sounds like what i have going on. Should I repitch the yeast after the campden tabs? Thanks

So back in March I received 1gal of pure Vermont Grade B maple syrup and 6gal of maple sap that had been run through a reverse osmosis system. Every spring I make 10gal of maple wheat beer. This year I had extra of both so I decided to experiment. I started off with 6gal of the maple sap...

i guess its just the way this yeast works, unlike my irish red that finished in 3 days

I recently brewed a Grand Cru style belgian wheat beer, i used Wyeast witbier yeast and it started off great. I used a blow off tube for the time and it worked perfectly as opposed to the ommegang clone that was all over the place. it had vigourus fermentation for the first 3 days but is still...

so i should be good with 4 then, i am going to start this afternoon

those guys have the helmet all wrong, all you need is aluminum foil in the shape of a helmet but obviously the foil goes on shiney side out to properly deflect the signals