Recent content by wasully

Pretty difficult. It's not just one wild yeast that ferments. It's both a succession and smorgasbord of different yeasts. Some that die at 1-2% abv, some at 4%, etc that all ferment simultaneously. Hard to manage mixed cultures like that.

I've definitely had d47 ferment cider at lower temperatures(Just leave it in the shed). I wasn't really paying attention to fermentation speed however.

$5 says it was an actual perry pear. Like (apple) cider, perry/poire/pear cider is much improved by fruit actually intended for fermentation. You know, like wine, that elusive moonshine specific corn, etc. Stuff that eats well doesn't necessarily ferment well. It does remind me more of a...

Given the amount some grapes have(and ferment just fine), I'd be super impressed at a tea with enough acid to impede fermentation.

I'd love to see that study too.

They do look interesting. Let us know how it goes!

I would definitely pasteurize or chemically stabilize if bottling at 1.014. But 82c for 20 minutes is way overkill. I don't know if I'd pour water that's probably 60c/140f degrees different than ambient on glass either. 149f/65c for 10 minutes is the usual recommendation. But WSU did some...

I despise cleaning carboys, and I'm looking at getting one of these before my next racking/bottling day. Anybody used these? Comments? Criticisms? I'm leaning towards the bucket blaster, so I can use multiple buckets for multiple solutions(plain water to start, then a cleaning/sanitizing...

Maybe it does. Maybe it doesn't. I don't know. But why would there be crushed apple seeds in your juice? Typically cider isn't fermented on the pomace; you're fermenting pressed juice and leaving the pomace(and any possible crushed seeds) behind.

Tannins are completely independent of the seeds.

True enough. I don't like heavily tannic ciders. Once my bittersweets finally fruit, I suspect I'll blend them down more than normal.

Does concord make good wine though? Wine grapes are often like cider apples-different varieties, maybe(probably) inedible.

Unless the container is oxygen permeable.

It will vary somewhat between harvests, and especially between climates. I'm not sure how much, but enough to swing classifications for some apples, definitely.

double post