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Join Date:

03-26-2008

Last Activity:

10-12-2014 7:00 PM

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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
    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 ...

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