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Forum: Cider Forum 12-05-2010, 02:22 PM
Replies: 91
Views: 6,779
Posted By pimento
On friday I bottled my latest cider, it's just a...

On friday I bottled my latest cider, it's just a simple 6 gallons of fresh cider, 2 lbs of turbinado sugar and a pack of ec-1118, backsweetened with 6 cans of AJ concentrate.

I don't have all the...
Forum: Cider Forum 11-17-2010, 01:33 PM
Replies: 91
Views: 6,779
Posted By pimento
Good, one variable down. From now on I won't...

Good, one variable down.

From now on I won't squeeze the air out and I'm going to mark my bottle so I always get the same headspace.
Forum: Cider Forum 11-17-2010, 01:18 PM
Replies: 91
Views: 6,779
Posted By pimento
Something just occurred to me while looking back...

Something just occurred to me while looking back at the first thread, when I filled my gauged bottle I squeezed it to get all the air out before capping, just like i do when using them to test for...
Forum: Cider Forum 11-17-2010, 12:50 PM
Replies: 91
Views: 6,779
Posted By pimento
In thinking about it, I'm not sure the residual...

In thinking about it, I'm not sure the residual co2 from fermentation really impacts the experiment, since all we are looking for is a safe pressure to pasteurize at.

All the residual co2 does is...
Forum: Cider Forum 11-17-2010, 10:32 AM
Replies: 91
Views: 6,779
Posted By pimento
A full degass is generally done for wines. As...

A full degass is generally done for wines. As long as you don't go overboard, oxidation isn't a problem since as you said, the co2 coming out is heavier than air and will push any oxygen out of the...
Forum: Cider Forum 11-17-2010, 10:26 AM
Replies: 91
Views: 6,779
Posted By pimento
You're correct, when it's heated the co2 comes...

You're correct, when it's heated the co2 comes out of solution and crowds into the headspace causing the pressure to rise. As it cools it slowly returns to equilibrium dissolving into the liquid. ...
Forum: Cider Forum 11-16-2010, 09:02 AM
Replies: 2
Views: 588
Posted By pimento
As long as you're ok with a dry cider and don't...

As long as you're ok with a dry cider and don't plan on backsweetening, using a standard amount of priming sugar will carbonate it just like a beer.

After fermentation is complete, 3.6 ozs of...
Forum: Cider Forum 11-15-2010, 11:56 PM
Replies: 91
Views: 6,779
Posted By pimento
I just cracked open my gauged pop bottle and it...

I just cracked open my gauged pop bottle and it had less carbonation than the rest.

It may be that when I split the batches the priming sugar wasn't mixed well and that bottle got a bit less.

I...
Forum: Cider Forum 11-15-2010, 11:51 PM
Replies: 91
Views: 6,779
Posted By pimento
Did you even bother to read your own link? ...

Did you even bother to read your own link?

Can you point to me where hightest mentions mead fermentation slowing down because of lower sugar levels in the last 10%?

Notice that he never says...
Forum: Cider Forum 11-14-2010, 11:01 PM
Replies: 91
Views: 6,779
Posted By pimento
They were room temp, before pasteurizing. I...

They were room temp, before pasteurizing. I expect they will get less foamy once refrigerated, but still a higher carb than i'd like.

I'm bottling another cider next week, so we'll see how that...
Forum: Cider Forum 11-14-2010, 10:07 PM
Replies: 91
Views: 6,779
Posted By pimento
If you'd bothered to read my full post you'd see...

If you'd bothered to read my full post you'd see that only half my graff was done dry, the other half was backsweetened to a level similar to RukusDMs.

I have just now finished pasteurizing the...
Forum: Cider Forum 11-14-2010, 02:06 PM
Replies: 91
Views: 6,779
Posted By pimento
I forgot to post the yeast pasteurization...

I forgot to post the yeast pasteurization temperature links earlier.

Advances in Applied Microbiology on google books...
Forum: Cider Forum 11-14-2010, 12:43 PM
Replies: 91
Views: 6,779
Posted By pimento
I've been following and replicating RukusDMs...

I've been following and replicating RukusDMs experiment since last week and he asked me to post my data here as well.

I bottled a batch of graff on 11/4/10, half I backsweetened and half I...
Forum: Recipes/Ingredients 11-06-2010, 05:57 PM
Replies: 13
Views: 1,864
Posted By pimento
For those who've used it, Do you put it in...

For those who've used it,
Do you put it in during the boil, primary or secondary?
And how do you prepare it, shredding, thin slices, thick slices?
Forum: Cider Forum 11-06-2010, 05:47 PM
Replies: 9
Views: 904
Posted By pimento
This is important. Sulphury = can be dealt with...

This is important.
Sulphury = can be dealt with
Bready/yeasty = same
Moldy = worse, but may be recoverable
Vinegary = just walk away.




Most random comment ever, welcome to the forums :D
Forum: Cider Forum 11-06-2010, 05:26 PM
Replies: 11
Views: 627
Posted By pimento
Actually, I meant to add the frozen AJ without...

Actually, I meant to add the frozen AJ without the water, it helps concentrate the flavor.
Forum: Cider Forum 11-06-2010, 03:45 PM
Replies: 30
Views: 1,942
Posted By pimento
I bottled some graff weds night, so I thought I'd...

I bottled some graff weds night, so I thought I'd try out this method.

Half the graff was bottled with the right amount of priming sugar and the other half back sweetened with some frozen AJ.
...
Forum: Cider Forum 11-06-2010, 03:35 PM
Replies: 10
Views: 984
Posted By pimento
DAP in yeast nutrient is only detrimental to...

DAP in yeast nutrient is only detrimental to yeast if added in large amounts before or very early in fermentation, the normally suggested doses won't do any harm.

Yeast nutrient helps the yeast...
Forum: Cider Forum 11-06-2010, 03:08 PM
Replies: 11
Views: 627
Posted By pimento
Yes, the water will make it taste less...

Yes, the water will make it taste less apple-like, so will the extra sugar.

Using concentrate is a good way to up the apple flavor instead of just adding plain sugar, but it only goes so far and...
Forum: Cider Forum 11-06-2010, 02:54 PM
Replies: 4
Views: 661
Posted By pimento
I've used ec-1118 in several ciders and it clears...

I've used ec-1118 in several ciders and it clears remarkably quickly. It also leaves quite a bit of apple flavor.

It's becoming one of my favorite cider yeasts, quick, clean and leaves the cider...
Forum: Cider Forum 11-06-2010, 02:44 PM
Replies: 3
Views: 343
Posted By pimento
Well, he is right, there is a tradition of hopped...

Well, he is right, there is a tradition of hopped ciders, but I can't find any reference to them being called graff.

Hell, Stephen King doesn't even have any claim on brandon's graff, in the books...
Forum: Cider Forum 11-06-2010, 11:08 AM
Replies: 23
Views: 4,737
Posted By pimento
If you want a dry sparkling cider or you...

If you want a dry sparkling cider or you backsweeten with a non-fermentable sugar(lactose, splenda, stevia, xylitol), then you won't need to pasteurize.

For a sparkling cider sweetened with normal...
Forum: Cider Forum 11-06-2010, 12:54 AM
Replies: 4
Views: 1,001
Posted By pimento
I should have put a disclaimer that I haven't...

I should have put a disclaimer that I haven't actually tried it myself. I was more interested in the math as well and the multiple ways that people came up to estimate it. Thanks for the link revvy.
Forum: Cider Forum 11-05-2010, 05:48 AM
Replies: 4
Views: 1,001
Posted By pimento
I think the problem is that you are dividing the...

I think the problem is that you are dividing the mass of your priming sugar by the gravity of the apple juice, but the two aren't actually related.

for the AJ to have a gravity of 1.057 means it...
Forum: Fermentation & Yeast 11-03-2010, 07:07 AM
Replies: 2
Views: 281
Posted By pimento
You mean Potassium metabisulfite and not...

You mean Potassium metabisulfite and not potassium sorbate, right?

I don't think the temperature is crucial when adding Potassium metabisulfite. I wouldn't normally add it at refrigerator temps...
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