Recent content by Sharkeydude

If I use some LME in my cider, do I have to boil the LME for the protein break or can I just heat it enough till it dissolves in water?

Same here, no matter what yeast I use, it still continues to work in the jug after a good cold crash in the fridge. Campden only puts the yeast to sleep for a few days then, its back to working. It actually changes every day but, I consume it so fast, I haven't had the chance to try a batch over...

I always use yeast nutrient for my cider and it takes off like a rocket. If I use fresh pressed apple cider, it will spew all kinds of goopiness out of the airlock so, a blowoff tube is what I use. This stuff ferments out rather quickly.

Check the chemicals in your juice first. Two yeast killers in juice are potassium sorbate and sodium benzoate. Yeast will not do their thing if these are present. I bought a jug the other day without noticing and nearly pitched my yeast. I stuck it in the fridge to use as a back sweetener later...

You can wait till 1.000 or 1.004or5. Judging by your OG it should be a whopper by the time it gets to that point. Don't get too married to the hydrometer, just use it as a gauge and your taste buds as reconfirmation. That's what I do and it serves me well. I used to brew a lot of beer but, the...

I've done this same type of recipe for a while now. I let it go for 5 days and it really turns out well. I have found that I need to bottle, let it set for about 4 or 5 hours then, pasteurize otherwise, I get bottle rockets if I leave it for 24hours. It is a fun recipe and really ages nicely.

If I don' have any "grains" and just some LME, will this still turn out okay?

I have two 5 gallon ball lock kegs to trade for one or two 3 gallon ball lock kegs. The 5 gal kegs are clean and hold pressure. I'm scaling down the brewery and need to let some stuff go! PM if you are interested and we'll cut a deal! Thanks.

I have learned that good cider comes from a sanitary environment. Since it ferments so quickly, you'll secondary in a matter of days to glass or stainless. I use glass and better bottles for my cider ferments and have superb results as long as I keep it clean. No worries!

Ah, I got ya. I was hoping the additional chemicals in the pasteurized cider would kill all of the yeast. Well, I guess I'm on to pasteurization!

After cold crashing my cider, can I backsweeten with Pasturized cider to improve the flavor AND kill the remaining yeast? I know that pasturized cider doesn't ferment.

I will give it a go!! I've been hittin' the Hornsby's. It's all I can find close to the house. I figure it'll be a little change to do a batch and save some money!! $8.50 a sixer is killing me. 5 gal for under $25 is a good deal!

I'm about to put down a batch of simple hard cider and all I have in the fridge is an Activator pack of 2565 Kolsch Wyeast. What do ya think? It's all I've got! I don't even have an old musty dry pack anywhere. It should be a decent match since it does ferment a bit on the fruity side, huh?

The beer that opened my eyes was Promise Ale. I bought 4 bottles simply because I liked the bottles and label. It was awesome at the time. Unfortunately, I never found it again after that night. The store never received any more either. I'm not sure if they even brew it anymore, but that beer...