Recent content by UnionMan

Cool, thanks a ton

Should I try resetting the existing caps when they cool or will it be ok?

Sorry, order of the pics got reversed.

I just attempted to pastuerize my first batch of cider. When I pulled Tue bottles from the water, the caps went from being concave to convex. Is it normal for the heat to distend the caps or is this not normal? These are the distended caps This is before heat was applied

Just bottled my first batch. I used some fresh cider and about a cup and a half of the carmel syrup, I like my stuff kinda dry. The good news is I think it tasted great, the bad news is I dropped my carboy when I went to clean it :( .Don't worry, the booze is safe! I guess I'm off to the LHBS...

I'm very new to cider brewing myself. So what every one is saying is minimal headspace is important, unless the headspace is filled with something(CO2) other that air ?

Yeast nutrient work like a charm. No longer smells like am outhouse. Thanks for all the input.

Mike, we have tons of fresh cider available here in NEPA (as I'm sure you do too). Would I be better off concentrating fresh cider or just use store bought stuff?

Finally made it to the LHBS. Got some yeast nutrient, hope it starts smelling better

Will the smell stay in the cider if I bottle it smelling like sulphur?

Since you're here Mike, whadya think? Too stinky to bottle?

That's what I thought too. It is the recipe posted by upstatemike.

And thanks for the advice!

So I should just let this sit unrolled it smells better? I was concerned because the recipe calls for it to be bottled after about 14 days.

I have a batch of carmel Apple cider fermenting. Came home today to the foul smell of rhino farts. The LHBS was closed today so I couldn't pick up any yeast nutrient. I won't be able to get any until Wednesday. Will the cider be ok till then or am I screwed?