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10-14-2013 1:06 AM


  • Started by making cider, and now I've moved on to beer.
  • Gov't (assistant bureaucrat)
  • Jerry
  • Currently working with:
    4 gal aluminum canning pot
    kitchen gas stove
    Brew bucket
    5-gallon carboy
    2 3-gallon carboys
    start working when the garage cools down for the fall

    So far I have only made:
    several simple Bitters
    Hard Cider
  • Extract-based Oatmeal Stout
  • Apple Cider
  • Guinness clone /

    Plum wine
  • Dandelion Wine, but I'm afraid to open those.
  • Not kegging yet
  • Male
  • Married
  • SLC
  • UT


  • Posted in thread: can cider be made without yeast using whole apples with skin left on? on 12-24-2011 at 07:26 PM
    I made some really good wild yeast fermented cider this year. I didn't rely on the yeast on the
    skins though--just about anything can end up on an apple skin. The yeast you want are inside
    core of the...

  • Posted in thread: Wine cellar at 50 degrees on 11-16-2011 at 05:11 AM
    It won't hurt to have a secondary temp of 50 F. The only thing to keep in mind is that it will
    slow down your wine's aging. If a recipe calls for 6 months aging at 60 F, yours might take 9
    months to g...

  • Posted in thread: Cider Fermenting??? on 11-11-2011 at 02:14 AM
    Try aerating with a mixer and adding some DAP if you haven't yet.

  • Posted in thread: Cider primary infection-awful aroma/taste on 11-04-2011 at 03:36 PM
    OK, so here's a final update. I think I've got this thing licked, because I now have several
    batches coming out of primary without any problems. I don't know how useful this will be for
    others, but he...

  • Posted in thread: Bottle Bomb Question on 11-03-2011 at 08:47 PM
    You do NOT want to bottle at 1.030 if there's a chance of refermentation. I would pitch another
    starter. OR you could add your own sodium benzoate/potassium sorbate and bottle it sweet OR
    bottle it in...

  • Posted in thread: Cider Catastrophe!! on 10-19-2011 at 03:01 AM
    Sour, harsh & alcoholic sounds like a good young dry cider. The fizzing could just be a
    reaction with the apple's malic acid. The vinegar part makes it questionable. It might have
    been a good idea to ...

  • Posted in thread: Cider primary infection-awful aroma/taste on 10-18-2011 at 02:07 AM
    First, I'd like to thank everyone that offered help here. I've tried a few of the suggestions
    offered here, but wasn't sure how much detail I could offer considering I've documented this
    thing to deat...

  • Posted in thread: Cider primary infection-awful aroma/taste on 10-17-2011 at 02:09 AM
    I've been making hard cider for 3 years now, and I have an intermittent problem with truly
    awful cider coming out of my primary.I grow, grind and press my own apples-primarily dessert
    and baking apple...

  • Posted in thread: Do any members sell or exchange apple scions? on 10-17-2011 at 01:44 AM
    I had my Dad send me some scion wood last winter. He was worried that they might not survive
    the trip. They all took except for a few that came from a very old tree. It's great to think
    that pieces of...

  • Posted in thread: Looking for good fermenter for 1 gal. batches on 10-14-2011 at 10:15 PM
    How about one of the old sun-tea jars? They are usually made of glass, have a plastic spigot
    and a large screw on top. I see a lot of them at the local second-hand stores like Salvation
    Army, etc.