Last Activity:06-01-2015 2:45 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
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
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