Recent content by timotb

I have been making hard cider (more correctly apple wine) for 8 years now. Started with 5 gallon water bottles and now do one 55 gallon drum. I have never worried about the wild yeasts and just pitch a strong champaign yeast with dissolved common granular sugar. 6 weeks later or when the ABV...

I basically did the same with a 5.5 cubic foot freezer. One tap and holds two Cornelius kegs and small C02. Used a Johnson Controls A19BAB-3C thermostat to convert the freezer to do refrigeration 38-40 degrees for $60. No wiring needed. The cheap freezers dont last. Im on my 3rd. I like...

does this Bavarian 2206 yeast start easy? override the wilds?

You are staying find a yeast that quits early. Mine will go to 12 or 13% with a pound of sugar per gallon. Ive throttled back last couple of years with the sugar to 4 pounds to every 5 gallons and get about 10-11% Any suggestions on a name of yeast, that is relatively common you are...

Sounds like you are saying changing the yeast won't improve the outcome. I have no reason to doubt this is true.

Any suggestions for an alternative yeast to the strong red star campaign yeast? Ive used this for years with no problems except that it's hard to stop and makes a very dry cider wine. It's also great because I don't have to kill off the wild yeast first, just over powers them. I like to...

Conditioning. If I understand that term correctly. I want it to sit and age and be carbonated for long term future consumption. Thanks.

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 continue to do so until it reaches some kind of CO2 absorption saturation point. Am I correct?

Ah....this only being my second year at trying to stop the fermentation explains my error from last year. I will have to research those "other means" of halting it. Here is one explaination for anyone interested >>>> http://www.eckraus.com/wine-making-stop-fermentation/

thanks...Do I look right on the K sorbate?

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 completely dry for a sweet taste. I'm using Red Star Champagne yeast and I know this stuff is hard...

This is the dilemma I'm facing this year: To dissolve cane granulated sugar or try dissolving corn sugar. Cane sugar is cheaper. I want to add what has been used in years past, 5 lbs granulated sugar to 5 gallons of sweet apple cider to boost alcohol content during fermentation. I read you...

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?

I agree wholeheartedly with Roadymi. I started making hard cider in 2007, adding sugar and letting it ferment all the way to dry. At 13% you get inebriated fast but way to harsh followed by head aches. Last year I experimented with stabilization where the fermentation process is stopped...

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.