Recent content by theboot89

I hear about yeast starter but i dont understand the concept of how and why. Can you help?

I deliver beer in southern Maine. Angry orchard is extremely popular. Im pretty sure its brewed by Sam Adams out of Boston so if you have Sam Adams available angry orchard shouldn't be too hard to get. Go to the liquor store and ask they might be able to get a small special delivery.

This sounds delicious! You use 5g of ec1118?

So a still cider would hold the maple flavor?

Does it matter if the priming sugar goes in the bottle or the batch?

Excellent! Strong maple flavor?

Could i use maple sugar instead of dextrose for yeast to eat and still be left with a maple flavor? Anyone have some input or am i on my own with this experiment?

I was gonna use the oxyclean and if scrubbing was needed maybe a 2000 grit sand paper. It would take a thin layer off, and hopefully the smell, with minimal scratching

You didn't but it was a recent thread so i figured i might get an answer. So priming is pretty much another term for back carbing?

2.5 lbs per 2 gallons or 1.25lbs per 2 gallons?

What's priming solution and wat does it do exactly?

Acquired a pickle bucket today. Food grade 5 gal. Anyone know if the pickle smell will come out and how to do it?or if it will taint a batch of cider?

What's a good caramel apple recipe?

What exactly is heads and tails? Im new to this whole ciderin deal.

Awesome! Thanks! My concern was that i read a thread and someone said you can go blind. Can't afford to go blind.