Last Activity:08-19-2014 2:50 PM
Posted in thread: the Perfect Semi-Sweet Cider Recipe on 11-13-2013 at 05:34 PM
the entry way to my basement from the outdoors
Posted in thread: the Perfect Semi-Sweet Cider Recipe on 11-08-2013 at 10:42 PM
I do not have the luxury of a consistent place to cold crash. Yeah that's one of the few
benefits of living up here where it's freezing!
Posted in thread: the Perfect Semi-Sweet Cider Recipe on 11-08-2013 at 07:05 PM
This is for a semi-sweet cider, around 7-8.5% ABV. This is different (and better in my opinion)
than the dry white-wine style “cider” that folks often make. Ingredients-5 gallons
Posted in thread: Pear Cider Question on 11-08-2013 at 03:12 PM
I wouldn't toss it yet. Give it 6 months to a year. However, I will tell you that I have had
very bad results with my 2 pear ciders and it is hard to find anything on HBT about a
successful one. Regul...
Posted in thread: Campden???? on 11-07-2013 at 03:19 PM
I've made plenty each, with and without it. I prefer with (but at half dose.) If you are going
low and slow, which is preferable with cider, wild yeasts really have an opportunity to cause
Posted in thread: Can I use this to juice pears (or apples) for perry (or cider)? on 11-01-2013 at 06:10 PM
Once you have the sauce- Line a bucket with a 5 gallon paint strainer bag. Boil some water,
disolve. 4 lbs of white sugar, leave to cool.Put mushed up fruit and sugar-water into the
bucket, and top up...
Posted in thread: DIY Tap Handle? on 09-04-2013 at 02:30 PM
Recently had a hankering to make some custom handles, and this thread gave me the extra
inspiration...The first one is a piece of cocobolo that was being sold as a duck call blank. I
don’t have ...
Posted in thread: First attempt! Advice needed from the pros on 12-05-2011 at 09:28 PM
agreed. I use 2lbs per 5 gallon.
Posted in thread: First attempt! Advice needed from the pros on 12-05-2011 at 08:42 PM
I would highly recommend fermenting as close to 60 degrees as possible. Keep an eye on the
gravity, but it will most likely take a month or more at that temp.Most people prefer it semi-
sweet as oppos...
Posted in thread: Will the Experts Doublecheck My Strategy? on 11-29-2011 at 06:25 PM
1/4 cup is a little less than i would use, but it should eliminate your worries about bottle
bombs. Another poster mentioned adding more yeast, I would disagree with that. You will have
plenty of yeas...