Last Activity:07-02-2011 10:58 PM
Posted in thread: 50 gallons of Hard Cider in a barrel on 12-30-2008 at 09:34 PM
A stop to vigorous fermentation after a couple weeks is pretty normal. Since yeast reproduction
is going to be exponential during fermentation, it doesn't matter whether you're doing 1 gallon
or 500. ...
Posted in thread: Getting the yeast OUT of my cider on 12-30-2008 at 01:07 AM
Yeah, I've heard about cold crashing to get the yeast to drop out. My problem is that my fridge
won't really fit my 5 gallon Better Bottle.I'll trying racking to secondary to see if I can
kick some ye...
Posted in thread: Getting the yeast OUT of my cider on 12-28-2008 at 04:39 AM
I've made a couple ~5g batches of Apfelwein-like cider, and I'm interested in figuring out how
to make them taste less yeasty. For my first batch the taste was not overpowering, but it
masked any appl...
Posted in thread: Man, I love Apfelwein on 09-17-2008 at 11:00 PM
Will a secondary help it? or should I leave it in the primary?If you're going for longer than 4
months, I'd go to a secondary. Since you're 2.5 weeks in, you have a while to contemplate it.
Posted in thread: Man, I love Apfelwein on 09-17-2008 at 04:59 PM
This thread is approaching the length where it takes longer to read through it than it does to
fully ferment a batch of Apfelwein!!I started my first batch shortly after reading the first
few pages of...
Posted in thread: How many gallons of EdWort's Apfelwein have been made? on 09-17-2008 at 04:50 PM
5 gallons tree top + Lalvin K1-V1116 started 8/23/20085 gallons Safeway Cider + Wyeast 3068
started 8/30/20088042.5 + 10 = 8052.5
Posted in thread: Ready to bottle my first cider but... on 09-15-2008 at 06:04 PM
What you should not do:- Add the concentrate and then bottle. The yeast will ferment away all
that delicious sugar inside your bottles, and they will explode.What you can do:1. Add Splenda
to taste. A...
Posted in thread: Apple Cider basic SG? on 09-15-2008 at 05:53 PM
Just a note that the OG in my experience has been dependent on the juice. Treetop is ~1.050,
but Martinelli's seems to be a bit sweeter and as high as 1.058-1.059.
Posted in thread: Sediment / sourness problem on 09-10-2008 at 03:28 AM
I'm definitely going to give at least 3 additional weeks no matter what. I'm not worried about
that. What I'd like to understand is this: what process is occurring during those 3 weeks that
Posted in thread: Sediment / sourness problem on 09-09-2008 at 11:15 PM
Can you explain why that is? My thoughts for cider are:1. Secondary fermentation of malic acid
needs to occur for the cider to taste good.2. There may still be a lot of yeast in