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10-31-2015 1:36 PM


  • Posted in thread: Banana cider on 05-21-2015 at 09:01 AM
    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...

  • Posted in thread: Opening a cidery, need some advice on 02-27-2014 at 08:17 PM
    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 equ...

  • Posted in thread: How do you cold pasteurize on 01-17-2014 at 08:06 PM
    ?,just curious. Want to be able to do it at home. I don't want to heat pasteurize at all and
    wreck my flavor

  • Posted in thread: Fresh pressed cider in North East Indiana. on 01-17-2014 at 06:21 PM
    I'm in Chicago, how far are you from there?

  • Posted in thread: How long can fermentation take? on 01-17-2014 at 06:09 PM
    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 (maintai...

  • Posted in thread: Need some advice on 01-15-2014 at 09:16 PM
    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.

  • Posted in thread: Need some advice on 01-14-2014 at 08:30 PM
    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 ad...

  • Posted in thread: Need suggestions on 06-18-2013 at 03:55 PM
    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 finis...

  • Posted in thread: Restarting fermentation on 04-10-2013 at 12:31 AM

  • Posted in thread: Restarting fermentation on 04-09-2013 at 09:13 PM
    3 gal batch10lb orange blossom honey1 of each, clove, cinnamon, dried pomegranate,
    orange.Wyeast (4021 champagne)1.15 starting gravity


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