Recent content by watkinsj15

In my experience the sulphur smells are the result of a poor nutrient environment for the yeast. There are a variety of solutions, but start with a regular wine makers yeast nutrient blend from your LHBS, and the smell should improve dramatically. Alternatively, if you add some malt a-la the...

Yeah, I agree on the comment on the cascade. I have some 15.5% that I did a 1/2 oz for 30 mins in the adjunct for a 5 gallon batch, and boy was it strong. The bitter of the hops and the tartness of the apple, makes the finished product seem sour. Light hopping can be great b/c it can simulate...

I know this is a really old thread, but saw it and thought i would throw in my 2 cents. Good ciders usually come from a blend of apples that include some bitter sharps. If youre making your home cider from AJ, then it likely does not include these more full bodied apples. I've found that if...

hahahah! That wheat was scared to death on the way into the tun! Darn spell checker!

Hey Guys, Im in the process of launching a cider house, Sociable Cider Werks, in Minneapolis, MN this coming fall. Both my biz-partner and I self identify as beer guys and as such don't have much of a taste for the overly sweetened, mostly flat, ciders that are currently commercially...