Last Activity:10-24-2014 3:32 AM
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Posted in thread: Yeasts? on 10-12-2014 at 06:52 PM
does this Bavarian 2206 yeast start easy? override the wilds?
Posted in thread: Yeasts? on 10-12-2014 at 06:28 PM
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 ...
Posted in thread: Yeasts? on 10-12-2014 at 06:14 PM
Sounds like you are saying changing the yeast won't improve the outcome. I have no reason to
doubt this is true.
Posted in thread: Yeasts? on 10-12-2014 at 05:53 PM
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 b...
Posted in thread: Forced Carbonation on 12-14-2013 at 07:41 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 07:26 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
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
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 ...