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11-08-2014 7:45 PM


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  • Posted in thread: Favorite Cider Yeast? on 09-12-2013 at 06:11 PM
    I picked up the following to try in ciders this fall: Lallemand NottinghamLallemand Belle
    SaisonFermentis Safale S-04Lallemand MunichI think the Saison and Munich will be interesting.
    Does anyone have...

  • Posted in thread: Favorite Cider Yeast? on 09-11-2013 at 02:56 AM
    Vereto, do you think this would work by just letting unpasteurized juice sit?Absolutely, sir. I
    just do not have access to some fresh unpasteurized juice so I am trying this more round-a-bout

  • Posted in thread: Coconut in secondary getting "patchy" on 09-10-2013 at 09:37 PM
    Cuz the flavore and aroma will blow out with the co2. So they say!!I had heard the same thing
    but I ended up trying it anyway ;)I used coconut in the mash and put in primary and got a very
    nice coconu...

  • Posted in thread: Favorite Cider Yeast? on 09-09-2013 at 09:51 PM
    Tipsy,Probably, I just want to guarantee a good, solid yeast before I toss it into 5 gallons
    worth of organic juice. As for how I harvested it, I didn't do anything terribly complicated. I
    picked out ...

  • Posted in thread: Easy Stove-Top Pasteurizing - With Pics on 09-09-2013 at 07:50 PM
    As long as I keep the temp under 170, I don't think I should have any ethanol boil off though,

  • Posted in thread: Coconut porter recipe? on 09-09-2013 at 03:28 PM
    I would recommend against adding the coconut flake loose. I just finished a coconut beer, .5lb
    in mash and .5 lb in boil. I had planned on .5 lb in the secondary but found the aroma and
    taste to be sp...

  • Posted in thread: Favorite Cider Yeast? on 09-09-2013 at 02:48 PM
    I have only used Nottingham (which I am pretty fond of) but this past weekend, I tried my first
    attempt at harvesting some wild yeast from some organic apples. Its currently fizzling away in
    my Erlenm...

  • Posted in thread: Easy Stove-Top Pasteurizing - With Pics on 09-09-2013 at 02:42 PM
    Question: Why do people use things like K-meta/sorbate to still a cider when you could just
    bring it to 170 and kill the yeast without adding... additives?To elaborate further: I have a
    batch of cider...

  • Posted in thread: Controlling Attenuation Through Mash Times on 08-23-2013 at 03:31 PM
    >>In fact, some argue that upstream oxidation is actually beneficial to beer flavor stability
    because the oxidized compounds are created earlier (rather than later) and removed as part of
    the hot/cold...

  • Posted in thread: Pumpkin Cider Recipe on 08-20-2013 at 06:08 PM
    As someone who makes a big deal about making pumpkin pie from scratch every year, I have some
    information you may or may not find useful. * Do not use canned pumpkin pie filler. GIGO kind
    of thing her...