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Search: Posts Made By: Albionwood
Forum: Cider Forum 01-26-2014, 05:53 AM
Replies: 15
Views: 804
Posted By Albionwood
Probably, yes. Most off-flavors and "roughness"...

Probably, yes. Most off-flavors and "roughness" do age out if the cider is well-made, which mainly means keeping air out of it. Give it several months and see if the roughness dissipates.

It's...
Forum: Cider Forum 01-26-2014, 05:38 AM
Replies: 22
Views: 1,281
Posted By Albionwood
Wait. Give it 6 to 9 months after...

Wait.

Give it 6 to 9 months after fermentation is done. Well-made ciders improve for up to 2 years before slowly declining; but that's with cider apples, which have tannin. But even a cider made...
Forum: Cider Forum 11-02-2013, 04:58 PM
Replies: 9
Views: 448
Posted By Albionwood
Agree.

Agree.
Forum: Cider Forum 11-02-2013, 04:57 PM
Replies: 6
Views: 777
Posted By Albionwood
Looks like a nice brown cap! I'd rack out from...

Looks like a nice brown cap! I'd rack out from under it, to slow the fermentation and reduce the chance of mold reappearing, into a demijohn with airlock. Try to fill the demijohn so as to leave...
Forum: Fermentation & Yeast 11-01-2013, 05:18 PM
Replies: 10
Views: 1,061
Posted By Albionwood
Depends on a lot of factors: yeast strain,...

Depends on a lot of factors: yeast strain, starting gravity, temperature (during and after fermentation), sanitation rigor, etc. I've had beers that benefited from sitting on the yeast for a month...
Forum: Cider Forum 11-01-2013, 04:39 PM
Replies: 2
Views: 645
Posted By Albionwood
My 2012 batches ran from about 3.4 to 3.7,...

My 2012 batches ran from about 3.4 to 3.7, prefermentation. Anything above 3.8 is getting on the high side. That's as measured with a calibrated pH meter; when I used litmus strips I got higher...
Forum: Cider Forum 11-01-2013, 04:31 PM
Replies: 17
Views: 956
Posted By Albionwood
We could just call it "fresh pressed juice" to...

We could just call it "fresh pressed juice" to distinguish from the filtered, processed stuff. I think that would be less confusing.

Calling apple juice "cider" is like calling wort "beer" or...
Forum: Cider Forum 11-01-2013, 04:26 PM
Replies: 9
Views: 448
Posted By Albionwood
If that's a vinegar mother, there should already...

If that's a vinegar mother, there should already be enough acetic acid to ruin the cider - you should be able to smell and taste it.

If it's not already acetified, then it's probably not an...
Forum: Cider Forum 11-01-2013, 04:20 PM
Replies: 17
Views: 956
Posted By Albionwood
You mean apple juice! :p (Srsly, this...

You mean apple juice! :p

(Srsly, this Prohibition-era confusion over what "cider" means has got to end... we could just rejoin the rest of the civilized world and use "cider" to mean only the...
Forum: Cider Forum 11-01-2013, 04:06 PM
Replies: 8
Views: 557
Posted By Albionwood
Lactobacillus doens't generally produce much CO2,...

Lactobacillus doens't generally produce much CO2, so I doubt that is the visible fermentation. It may be going on at the same time as a wild yeast ferment, if there is oxygen present (the plastic...
Forum: Cider Forum 11-01-2013, 01:53 AM
Replies: 30
Views: 1,789
Posted By Albionwood
This is what comes of using the same word for two...

This is what comes of using the same word for two completely different things. Cider (fermented apple juice) is not brown - not good cider, anyway. "Cider" (apple juice, usually unfiltered) is...
Forum: Cider Forum 10-30-2013, 03:10 AM
Replies: 30
Views: 1,789
Posted By Albionwood
If you heated it in a kettle, then racked it to a...

If you heated it in a kettle, then racked it to a carboy, after it had fermented - then yes, it definitely oxidized to some degree.

Cider is more susceptible to oxidation than any other beverage,...
Forum: Cider Forum 10-30-2013, 03:05 AM
Replies: 13
Views: 730
Posted By Albionwood
"petillant" - very slightly carbed, just over...

"petillant" - very slightly carbed, just over saturation - is perfect for cider IMHO. Usually though I carb it up in a keg, to 10 psi or so, and just let it fizz out in the glass. I find it tastes...
Forum: Cider Forum 10-30-2013, 02:58 AM
Replies: 10
Views: 596
Posted By Albionwood
Cider fermentations often throw off wacky aromas....

Cider fermentations often throw off wacky aromas. Relax and let it do its thing. Cider almost always benefits from several weeks to several months of aging after fermentation is done; whatever...
Forum: Sponsor Showcase 10-25-2013, 04:25 AM
Replies: 17
Views: 5,405
Posted By Albionwood
I'm loving the Leffe clone made with it. Loads...

I'm loving the Leffe clone made with it. Loads of spicy character, and it really is attenuative - I forgot to add any sugar but got a nice dry beer with light body anyway.
Forum: Cider Forum 10-25-2013, 04:10 AM
Replies: 2
Views: 806
Posted By Albionwood
I never use it. Relax and let it go at its own...

I never use it. Relax and let it go at its own rate. Cider benefits from slow fermentations (unlike beer).
Forum: Cider Forum 10-14-2013, 08:42 PM
Replies: 11
Views: 612
Posted By Albionwood
What you have there is most likely something...

What you have there is most likely something called "film yeast" - wild yeast that forms a sort of crust on the surface and, when disturbed, breaks into angular pieces. It is usually considered an...
Forum: Cider Forum 10-14-2013, 08:28 PM
Replies: 10
Views: 789
Posted By Albionwood
That's all true for beer, and for grape wine and...

That's all true for beer, and for grape wine and mead as well; but I argue that it is not true for cider. You really do want to slow down fermentation as much as possible in order to preserve some...
Forum: Cider Forum 10-11-2013, 04:40 PM
Replies: 10
Views: 789
Posted By Albionwood
A whole packet of yeast, plus nutrient, in one...

A whole packet of yeast, plus nutrient, in one gallon? No wonder it went fast!

I usually under-pitch yeast, using about half a packet to 5 gallons, and almost never add nutrient. I get the best...
Forum: Cider Forum 10-11-2013, 04:35 PM
Replies: 5
Views: 581
Posted By Albionwood
"Craft Cider Making" by Andrew Lea is a great...

"Craft Cider Making" by Andrew Lea is a great introduction, with all the elements you are looking for: history, theory, and practicum. Dr. Lea is English, so the book is primarily from the British...
Forum: Cider Forum 10-11-2013, 04:18 PM
Replies: 2
Views: 587
Posted By Albionwood
There is no need to pasteurize apple juice before...

There is no need to pasteurize apple juice before fermentation. That article mis-states the risks, which are ONLY applicable to drinking unfermented juice (mistakenly labeled "cider" in the US); and...
Forum: Cider Forum 10-03-2013, 05:26 PM
Replies: 10
Views: 651
Posted By Albionwood
Sounds like too much sugar to me, but will be...

Sounds like too much sugar to me, but will be interested to see how it turns out. Age it for at least four months after fermentation is finished.
Forum: Cider Forum 10-03-2013, 05:23 PM
Replies: 3
Views: 303
Posted By Albionwood
That's champagne yeast for you. Give it time, a...

That's champagne yeast for you. Give it time, a lot of those flavors will smooth out. Aging on the lees can help.
Forum: Cider Forum 09-30-2013, 03:02 AM
Replies: 24
Views: 1,493
Posted By Albionwood
Lalvin D47, Lalvin 1122-71B, Danstar Nottingham,...

Lalvin D47, Lalvin 1122-71B, Danstar Nottingham, and Mangrove Jack's M02.

That should give you a pretty good range of different results for comparison - and every one of them will be way better...
Forum: Cider Forum 09-30-2013, 02:45 AM
Replies: 10
Views: 831
Posted By Albionwood
Good point, Greg. Check with the Cummins Nursery...

Good point, Greg. Check with the Cummins Nursery folks, they seem to have a lot of knowledge about disease resistance/susceptibility of the various cultivars, and they have a great selection of...
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