Last Activity:10-30-2012 7:30 PM
Posted in thread: Stabilizing a 55 gallon drum of Cider on 10-12-2012 at 12:06 AM
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 09:58 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 06:19 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
Posted in thread: Corn Sugar vs Table Sugar for Priming on 09-19-2012 at 08:22 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 07:32 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 02:05 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 09:53 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 09:08 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
Posted in thread: how much sugar needed for 5 gal? on 08-07-2012 at 09:00 PM
I have been adding 5 lbs granulated sugar in the past with 5 gallons. It will do 13% ABV if
allowed to ferment to full dry using Red Star Champagne yeast.
Posted in thread: additives on 10-30-2011 at 06:29 PM
The manufacturer, LD Carlson say on the back of the Tannin bottle: "Recommended use as follows:
1/2 tsp/U.S.gal. for fruit wine must. Contains Chestnut Extract (Castanea sativa)"I calculated
based on ...