Recent content by Wagwag

Has anyone ever tried using a banana purée in their cider? Did you add it in primary or secondary? (I'm thinking secondary would work best) I'm considering doing a batch, adding 1lb of banana purée per gallon. If you tried this, what worked? What went wrong? I just want to reassure myself that...

Me and a few other friends of mine in the craft beverage/brew industry are looking to expand from home brewing to professional brewing. Looking into mass cider brewing I know we don't need as much equipment as a beer brewery would, but I'm still trying to work some kinks out. For secondary...

?,just curious. Want to be able to do it at home. I don't want to heat pasteurize at all and wreck my flavor

I'm in Chicago, how far are you from there?

Im not saying this because I'm getting impatient. I've done plenty I meads and ciders, I know how to be patient. My issue is that I started a cider 3 days ago. Probably my most technical ever (maintaining ph, acidity, temperature to a T). It had a very active fermentation, as of last night I...

That's what I did. Added 32oz cherry purée, that put my OG at 1.06. Let it ferment to 1.01. Rack it, possibly filter it as well.

Starting a apple cherry cider. Trying to play around with a good starting gravity. I want my end result to be around 7%, around 2.5 volumes in carb and want it to be a tiny bit on the dry side. Any advice on a good starting gravity, and why?

I started this mead 19 weeks ago. 3 gal batch. Started at 1.15 grav and now I'm at 1.06 putting me around 12% I believe. I'm racking it as I'm typing this. I had a goal that I wanted to hit 1.03 finishing grav, so I'm debating on just keeping it as is or to add more yeast for a second small...

1.11

3 gal batch 10lb orange blossom honey 1 of each, clove, cinnamon, dried pomegranate, orange. Wyeast (4021 champagne) 1.15 starting gravity

I started a batch of mead about 2.5 months ago, noticed fermentation seemed to have stopped (no vapor lock action and all yeast was hanging at the bottom), so I racked it, did a hydrometer reading, and it fermented maybe to 1/3 of my goal. I went out and got another packet of wyeast dry mead...

Last night I filtered my batch, bottled about half of it, I added 52 grams of sugar to a 1.75 gal batch that had no fermentable sugars left in it, bottled them using a tiny pinch of North Star champagne yeast, bottled one in a plastic bottle too, I can feel the carb slowly building in that one...

I'm thinking maybe the pie spice extracted an alright amount through soaking in rum. What I do with mead and cider spices is get water boiling, drop in spices for 20 seconds, strain out water and put spice into secondary. You get more of the raw flavor of the spices because the alcohol wasn't...

Touché, I know it's all about the end result. I just figure quality in quality out, and I know I went completely textbook on this. But I will post updates shortly. She's going rather nicely now, it just concerned me because the ciders I previously did would be in a rapid ferment within 6 hours...

Ok good, that's all I needed to hear. All the products I used were really good quality, so I'm not that concerned.