Recent content by Scanderson

Another way to stop the fermentation, short of the full run, is to use Camden tablets. This will stop the action on the yeast. This should leave behind more apple flavor. The down side, in the eyes of some, will be a lesser alcohol content. Steven

For those of us that appreciate the "respect" aspect Sassy, you might want to forego the brown sugar in the future, and consider some other sugars in the place that will give you as good, or better flavor after ferment.... Brown Sugar is basically processed white sugar dyed with molasses...

October 18th will mark our day to fire up the press and turn a couple bins of apples into carboys full of golden cider.... My understanding is that I'm looking at nearly a year or so before it comes into it's own. I had some last night from a fellow brewclub member and it was wonderful...

I just did 18oz of honey in my last brew, before reading on the fermentation time on honey.... It's a lot slower than most of the other types of sugars that we use. Not a huge deal, just know that you'll have some extra conditioning time to get a final product when you use honey.

I'm still in the extract brewing mode, having just bottled my first brew (a big chewy porter), and transferred my "wheat" to the secondary this weekend. I used LME on the porter, and found that if I put it into some water, still sealed up, at about 150 degrees or so as I was steeping...