Recent content by upnoath

There's really no excuse. Pure laziness and the belief that an explosion wouldn't amount to much more than a few caps popping off. I learned otherwise. Mine's just another cautionary tale that further corroborates the 'bottle bombs' story. Myth confirmed.

How explosive is an over carbonated bottle in a 180 degree pot of water? Devastatingly explosive. How fast can a shard of glass fly after said bottle explodes? Faster than you can run-faster than you sneeze; probably slightly slower than a speeding bullet, but than again- maybe not. How far...

http://www.tastybrew.com/calculators/priming.html The above link agrees with this scale: http://www.howtobrew.com/section1/chapter11-4.html And 1 ounce = 28.3495231 grams

Thanks Yooper. It seemed like a champagne yeast should be a hearty strain but I figured I should verify. Anyone know if this scale http://www.howtobrew.com/section1/chapter11-4.html Is fairly accurate for my purposes?

My 4.5 gallons of cider (added honey to get to a 1.055 SG) Just fermented out to an FG of 1.00 using Red Star Pasteur Champagne yeast. I'm not terribly familiar with this yeast; I normally use Safeale SO4. I'd like to back-sweeten and prime my bottles for a lightly carbed finish using the...

I'm using Safale S04 (about 6 grams for a two gallon batch), two lbs brown sugar (I know that's alot). After 3.5 weeks, I took the cider off the cake and racked to secondary. Foolishly, I took a gravity reading a little late and I'm only at 1.050. The SG was about 1.075-1.08, I couldn't get an...

I wouldn't expect it to be ready by Thanksgiving. After fermentation you are still going to want to give it some time (possibly in the fridge), to mellow out and condition.

Just started another batch. SG 1.068- Safale S04, started about 2 hrs ago, but no activity. Yeast initially sank to the bottom, some came back to the top. Last time I had activity within an hour. The house is a little warmer today, I'm curious- does the higher SG and temperature delay fermentation?

Wow, that OP read more like a rant than I intended. I was shooting for a more apple-y flavor and was pretty disappointed with the finished product. I definitely botched the whole cold crashing operation. I was talking to a guy at my LHBS (which is a disappointing hour away) and he told me that...

I started two gallons of cider on October 13th. Moved it off the cake on the bottom of the two 2 gallon carboys yesterday and decided to stick it in the fridge as at 1.008 FG, it seemed ready to go. The recipe was as follows- 2 Gallons cider (local orchard stuff from southern ME) About 6 oz...