Last Activity:03-07-2008 12:40 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
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 03:27 PM
I used this recipe found on leeners.com (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
IT IN THE PRIMARY ...
Posted in thread: When I am ready to rack on 10-26-2007 at 05:03 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
Posted in thread: Unpasteurized pressed Cider / First Apelwein on 10-25-2007 at 08:32 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 08:23 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 08:20 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 10-20-2007 at 12:30 AM
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 ...