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03-07-2008 6:40 PM


  • Posted in thread: Pectic Enzyme in Secondary on 02-29-2008 at 06:51 PM
    Of note, the Pectic Enzyme is a year old and has been in the cold for a good period of time.
    Not sure if that matters. I was under the assumption that pectic enzyme added even to a hazey
    secondary wou...

  • Posted in thread: Pectic Enzyme in Secondary on 02-25-2008 at 06:04 PM
    I've been making 30gallons a year for the past 3 seasons with my own apples. But this year
    somethings different. My cider is not clearing in any of the carboys. Like years past, I left
    it in primary f...

  • Posted in thread: Fermenting Temperature on 01-25-2008 at 05:15 PM
    I pressed 30 gallons and left it on my porch in late October. The temperature swung down to mid
    40's in the carboys. Action ceased. I guess that's not shocking (pun?), but I do like to keep
    it around ...

  • Posted in thread: Primary to Secondary on 01-25-2008 at 04:57 PM
    I pressed 30 gallons at my home last October. As in years past, I'm a bit slow to rack. This
    year was no different, I finally racked it all last eve. I'd like to rack at 6 weeks but at 2
    and 3 months ...

  • Posted in thread: Hard cider help! Please hurry! on 10-27-2007 at 02:27 PM
    I used this recipe found on (towards bottom of page). It says to rack to
    secondary within ten days even if fermentation is still going strong. It stresses NOT TO LEAVE

  • Posted in thread: When I am ready to rack on 10-26-2007 at 04:03 AM
    Crazy's way is best. If you don't have the carboy hood atm. Then simply put the carboy a good
    3feet+ over the racking carboy/bottling bucket for gravity. Throw a racking cane in, clean your
    mouth with...

  • Posted in thread: Unpasteurized pressed Cider / First Apelwein on 10-25-2007 at 07:32 AM
    After 70 gallons the past 2 years, I use campden in everything.It's personally pressed and very
    unpastuerized. Never had a problem. I prefer this over store bought or pastuerized. After 20
    carboys I d...

  • Posted in thread: 15 Gallons of Ed's Apfelwein on 10-25-2007 at 07:23 AM
    Is that blue bucket there to contain all the yeast that will blow out of that tiny head space?

  • Posted in thread: NO apple taste on 10-25-2007 at 07:20 AM
    I also have the problem of not having much apple taste, I am making my first 1 gal batch (home
    pressed) I added 1 lb. of table sugar. It has fermented about 10 days and seems to have
    stopped, tasted i...

  • Posted in thread: Old Extract kit, may have mold. on 10-19-2007 at 11:30 PM
    Thank you for the help! Realizing that 7lbs of extract is easily half the cost of the kit
    itself, and it's a harmless mold, I'll just scrape and boil. It doesn't appear to be
    crystalization, although ...