VIEW MY

timotb

Gift Premium Subscription To timotb

Join Date:

03-26-2008

Last Activity:

12-15-2013 3:22 PM

Likes Given: 1

LATEST ACTIVITY

  • Posted in thread: Forced Carbonation on 12-14-2013 at 06:41 PM
    Conditioning. If I understand that term correctly. I want it to sit and age and be carbonated
    for long term future consumption. Thanks.

  • Posted in thread: Forced Carbonation on 12-14-2013 at 06:26 PM
    I have a recently filled 50 gallon cider tank pressurized to 5 psi. It has no leaks that I can
    find but the pressure drops off daily. I suspect the CO2 is being absorbed into the liquid and
    will conti...

  • Posted in thread: Stabilizing a 55 gallon drum of Cider on 10-11-2012 at 11:06 PM
    Sorbate and sulfite are normally added to prevent renewed fermentation AFTER fermentation has
    been halted by other means. They are not meant to be used to stop an active fermentation. A
    fermenting 55 ...

  • Posted in thread: Stabilizing a 55 gallon drum of Cider on 10-11-2012 at 08:58 PM
    thanks...Do I look right on the K sorbate?

  • Posted in thread: Stabilizing a 55 gallon drum of Cider on 10-11-2012 at 05:19 PM
    This year I decided to go big and make 55 gallons of hard cider in a 55 gallon drum instead of
    individual 5 gallon carboys.Last year was the first time I tried stabilizing before letting it
    go complet...

  • Posted in thread: Corn Sugar vs Table Sugar for Priming on 09-19-2012 at 07:22 PM
    ummmm.... why?The granular structure on both is similiar, in a similiar amount of water at the
    same temperature (200+ F), I cannot imagine what difference you could detect. ???This is the
    dilemma I'm ...

  • Posted in thread: Corn Sugar vs Granulated Sugar on 08-09-2012 at 06:32 PM
    Now that I found where to get Corn Sugar in 50 lb quantity, Does anyone know if the ratio is
    the same or different assuming I used one lb granulated cane sugar to one gallon cider?

  • Posted in thread: how much sugar needed for 5 gal? on 08-08-2012 at 01:05 AM
    Just cause your yeast will go 18% doesn't make it a good idea. You will lose most all apple
    flavor, will need a very long time to age. IMHO ciders are best at 6-8%.You can make an apple
    wine with high...

  • Posted in thread: Corn Sugar vs Granulated Sugar on 08-07-2012 at 08:53 PM
    Ok....I wasnt sure on the high fructose sugar. I think what I need is a liquid dextrose. There
    is a product made by Cargill called Clearsweet. Now if I could only find who sells it.

  • Posted in thread: Corn Sugar vs Granulated Sugar on 08-07-2012 at 08:08 PM
    I've been dissolving 5 lbs, granulated sugar per 5 gallons fresh pressed cider for the past few
    years with good results. This year I would like to try liquid corn sugar, which I think is also
    called h...

0 COMMENTS
POST A COMMENT

Newest Threads

PHOTO OF THE DAY