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01-21-2017 3:38 AM

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  • Posted in thread: Aging cider on 12-22-2016 at 07:00 PM
    I just drank my last Fall 2012 cider, which was not treated with k-meta at bottle up, and it
    tasted fine. ABV was 10%-ish and pH 3.8-ish. For the '12 - '14 seasons, I universally didn't
    use k-meta at ...

  • Posted in thread: Why clarity? Why aging? on 11-17-2016 at 05:19 AM
    In my own experience over 5 seasons, a young cider can taste good at the time, but once it ages
    9-12 months, in retrospect that same young cider tasted comparatively thin, and often had
    weird, sour an...

  • Posted in thread: Aging cider...closed bung or bung/airlock? on 11-13-2016 at 06:18 AM
    Search for "vented silicon stopper". The flap lets them burp if pressure builds. I use them for
    bulk aging, and will be bottling up two 3ga carboys tomorrow that aged for a year, and they
    look great.-...

  • Posted in thread: Stabilising or not. on 11-08-2016 at 05:39 AM

  • Posted in thread: Snap top bottles on 09-10-2016 at 04:11 PM
    Like others, I use swing-top aka Grolsch-style bottles for all my cider and berry wine, and
    still have some good bottle-aged cider from 2013. I haven't aged berry wine successfully beyond
    2+ years, bu...

  • Posted in thread: Pitching yeast late on 09-05-2016 at 06:04 PM
    I'll be curious what others say, but I don't worry about pitching a few days late. The only
    risk of pitching late is that the wild yeast will have a chance to ramp up, before any
    commercial yeasts ove...

  • Posted in thread: How many gallons of Cider in 2016 on 09-04-2016 at 04:19 AM
    331 + 14 = 345

  • Posted in thread: 2015 cider shootout results on 09-04-2016 at 03:58 AM
    Since my wife and I just pressed 14 gallons of cider for our 2016 vintages, it was time to do
    our annual blind shootout of our year-old 2015 vintages involving 5 different yeasts. From the
    bottom up, ...

  • Posted in thread: Avoiding oxidation with berry wines? on 07-25-2016 at 01:34 AM
    Despite keeping a minimal head-space in 500ml and 750ml glass bottles, and for the last 2 years
    adding k-meta at bottle up, I'm finding that my strawberry, raspberry and blackberry wines
    start to oxid...

  • Posted in thread: Asian plum wine yeast recommendation? on 07-25-2016 at 01:24 AM
    For yellow and yellow-red Asian plums (Shiro and Early Golden mix specifically), does anyone
    have a recommendation on what yeast to use?For seemingly red-ish Asian plums, I see several
    RC-212 recommen...