Last Activity:06-19-2013 6:53 PM
Posted in thread: Apple flavors on 02-09-2012 at 02:32 AM
Also, what gravity are you fermenting it down to? I read (and now can attest to) that
fermenting to a lower gravity (dry), strips some of the apple flavors found in the residual
Posted in thread: Help me make sure I have my cider steps correct on 02-09-2012 at 02:18 AM
A test batch I let go to .998, I back sweetened with Stevie. Out of all the sweeteners I've
tried, I like Stevie the best. Clean, with no aftertaste. This cider is only a few months old,
so I back swe...
Posted in thread: Oh crap... on 02-05-2012 at 02:34 PM
If you keg, I just lightly flow some Co2 from my tank into the carboy for 3 to 5 seconds. Is
this still in the primary? How much headspace are we talking?
Posted in thread: Oh crap... on 02-05-2012 at 01:13 AM
You sure it's not a sour/bitter taste? As long as your carboy was topped up, or had a nice
thick Co2 blanket over it, it shouldn't be acetobacter. One of my ciders this year that was
very green tasted...
Posted in thread: fermenting large volumes on 02-02-2012 at 12:40 AM
Why not just get something like this and just mod it to your needs?
Posted in thread: Where do you get your cider apples? on 01-24-2012 at 04:20 PM
I'll second on how much deer like my apple's. With the deer on my property, the funny thing is,
they will eat every single pear within reach before they start on a single apple.I have an old
Posted in thread: turning cider to to apple mead on 01-21-2012 at 06:35 PM
I understand. "its hard to pitch "to much" even if you put 5 or 10 packs in a 1 gallon jug all
you would be doing is saving the yeast the trouble of reproducing" I was just letting the OP
know this is...
Posted in thread: turning cider to to apple mead on 01-21-2012 at 06:18 PM
You don't want to save the yeast the trouble of reproducing, you want them to reproduce. It's
detrimental by not allowing the yeast to multiply enough before the sugars are spent, so less
esters are p...
Posted in thread: I need help on 01-15-2012 at 03:56 PM
The bitterness should age out, mine took about a month or so. Some is still there, but in a
good way by my tastes. Also, after mine aged for a bit and the bitterness subsided, more of its
Posted in thread: Sorbate without Sulfite? on 01-14-2012 at 04:28 PM
I've also heard that if your cider/wine is going through malolactic fermentation, the addition
of P. sorbate alone will produce some funky geranium smells and tastes. It ruin's the batch I'm