The Great Bottle Opener Giveaway

Home Brew Forums > Search Forums > Search Results

Showing results 1 to 25 of 64
Search took 0.02 seconds.
Search: Posts Made By: outstretched
Forum: Cider Forum 10-23-2012, 04:38 AM
Replies: 3
Views: 234
Posted By outstretched
I get roughly .458% acidity with my calculations....

I get roughly .458% acidity with my calculations. Not sure if they are right though. Here is what I did:

First I found the concentration of each liquid (84% to 16%) then I multiplied 1.3 by .16...
Forum: Cider Forum 10-18-2012, 05:25 PM
Replies: 14
Views: 803
Posted By outstretched
Welcome to the addiction! 1. Sounds...

Welcome to the addiction!

1. Sounds excellent!
2. You really don't need a full packet of yeast, but over pitching isn't a bad thing... Sometimes I wish I had more. Also while at the brew shop...
Forum: Cider Forum 10-14-2012, 11:44 PM
Replies: 7
Views: 829
Posted By outstretched
The only place you should be pouring it is down...

The only place you should be pouring it is down your throat. Or mine. :-) It's probably also some yeast activity that is producing more lees. If you bottle carbonate you'll always have some of...
Forum: Cider Forum 10-14-2012, 11:38 PM
Replies: 12
Views: 940
Posted By outstretched
The reason it goes skunky is mainly from the hop...

The reason it goes skunky is mainly from the hop oils being messed with by the sunlight. I have heard it said (never tried myself as I have lots of brown bottles) that unless you hop your cider they...
Forum: Cider Forum 10-14-2012, 11:32 PM
Replies: 20
Views: 1,457
Posted By outstretched
Expect things to not go as planned and still turn...

Expect things to not go as planned and still turn out fine.
Forum: Cider Forum 10-09-2012, 06:16 PM
Replies: 13
Views: 958
Posted By outstretched
The only problem I for see you having is you only...

The only problem I for see you having is you only made a half gallon. I'd let this one do it's thing so you have a good base for what it should be normally and then play with it from there. I...
Forum: Cider Forum 10-04-2012, 04:47 AM
Replies: 7
Views: 636
Posted By outstretched
Cider is 100% fermentable. It will reach .995 if...

Cider is 100% fermentable. It will reach .995 if given the chance and if the yeast can handle the alcohol content. Read up on back sweetening if you feel it needs to have sweetness to it. I...
Forum: Cider Forum 09-28-2012, 12:39 AM
Replies: 13
Views: 1,053
Posted By outstretched
I don't know that you can really define normal in...

I don't know that you can really define normal in brewing. Things happen the way nature intends and it doesn't always look the same. May have simular characteristics and seem the same but...
Forum: Cider Forum 09-09-2012, 05:27 AM
Replies: 8
Views: 831
Posted By outstretched
Yeah Sulphur is completely normal. It means your...

Yeah Sulphur is completely normal. It means your yeast are pissed off. Either from being to hot or not enough nutrients. Add a 1/2 tbsp of nutrient at the start and keep the temp lower.
Forum: Cider Forum 08-29-2012, 07:38 PM
Replies: 4
Views: 470
Posted By outstretched
Depends on a lot of factors. Oxygen being one of...

Depends on a lot of factors. Oxygen being one of the major ones. If you can keep oxygen from getting to it, it'll only become more and more fantastic with time. Also storing temp / light / a...
Forum: Cider Forum 07-14-2012, 06:01 AM
Replies: 1
Views: 250
Posted By outstretched
Is it pasteurized? If not let it sit. It will...

Is it pasteurized? If not let it sit. It will do it's thing and it will be marvelous.
Forum: Cider Forum 07-03-2012, 05:06 PM
Replies: 3
Views: 1,104
Posted By outstretched
Motts is right around 1.050 + 8 oz cane sugar =...

Motts is right around 1.050 + 8 oz cane sugar = 1.0725 roughly. If fermented to 1.000 you'd get 9.45% ABV. The craisins will also add some sugar, but I don't know how much. Apple flavor should...
Forum: Cider Forum 07-03-2012, 04:53 PM
Replies: 1
Views: 387
Posted By outstretched
Tell them that you're a home brewer and you...

Tell them that you're a home brewer and you bottle condition. It's vitamin B (I think?) and it's healthy for them and reduces hangovers.
Forum: Cider Forum 07-03-2012, 04:43 PM
Replies: 4
Views: 534
Posted By outstretched
Mewithstewpid is right. Keg or Pasteurize it are...

Mewithstewpid is right. Keg or Pasteurize it are your two options. Read the sticky on pasteurizing if you don't have a keg set up.
Forum: Cider Forum 07-03-2012, 04:41 PM
Replies: 5
Views: 403
Posted By outstretched
If its bubbling it means they are doing their...

If its bubbling it means they are doing their job. Just let them do it. Depending on your gravity you may have shocked them a bit and that takes awhile to get going.
Forum: Cider Forum 07-03-2012, 04:38 PM
Replies: 2
Views: 195
Posted By outstretched
Rack it when you get back. Optimum temp is 64-75...

Rack it when you get back. Optimum temp is 64-75 degrees so you are in range. Keep Calm and Carry On!
Forum: Cider Forum 06-21-2012, 05:34 AM
Replies: 8
Views: 628
Posted By outstretched
I think the problem would lie more in getting it...

I think the problem would lie more in getting it hot enough long enough to kill the yeast. With individual bottles you have lots of surface area to warm the inside liquid, but with one large vessel...
Forum: Cider Forum 06-21-2012, 05:30 AM
Replies: 2
Views: 233
Posted By outstretched
Wouldn't worry to much about it. If you did, you...

Wouldn't worry to much about it. If you did, you did. I don't believe you did though.
Forum: Cider Forum 06-21-2012, 05:25 AM
Replies: 4
Views: 390
Posted By outstretched
The flavor is more lost by the viciousness of the...

The flavor is more lost by the viciousness of the yeast farting and the co2 carrying out the flavor than per say letting it ferment dry. Slower the fermentation the more flavor you'll get.
...
Forum: Cider Forum 06-14-2012, 04:39 PM
Replies: 4
Views: 495
Posted By outstretched
To get 9-10% ABV you need an OG of 1.07-1.075. ...

To get 9-10% ABV you need an OG of 1.07-1.075.

I always add yeast nutrient as well since juice alone doesn't have everything to make the process go smoothly. I have noticed with happy yeast I...
Forum: Cider Forum 06-09-2012, 07:54 PM
Replies: 3
Views: 276
Posted By outstretched
Citric Acid is Vitamin C. Why are you adding...

Citric Acid is Vitamin C.

Why are you adding .4#'s of sugar? What is your OG of just the peach juice. .4# translates to roughly 5% ABV boost. I would try it without the sugar first unless you...
Forum: Cider Forum 06-09-2012, 07:46 PM
Replies: 2
Views: 221
Posted By outstretched
Adding fruit before a fermentation is some what...

Adding fruit before a fermentation is some what of a lost cause other than helping boost the sugar content. A lot of the flavors are stripped out during fermentation. Follow the advice of J. ...
Forum: Cider Forum 06-09-2012, 07:40 PM
Replies: 14
Views: 3,751
Posted By outstretched
Have you read anything in the Mead forum?

Have you read anything in the Mead forum?
Forum: Cider Forum 06-01-2012, 06:29 AM
Replies: 1
Views: 257
Posted By outstretched
1. You'll probably get more yeasty flavor since...

1. You'll probably get more yeasty flavor since it does have a flavor and you aged it on the yeast cake.

2. During an active primary fermentation most-likely nothing as the CO2 would be an...
Forum: Cider Forum 06-01-2012, 06:23 AM
Replies: 9
Views: 497
Posted By outstretched
Ever thought of using food grade dye? I think...

Ever thought of using food grade dye? I think that would predictably hold the color a lot better than using blood orange. You can still use blood orange if you'd like but I'd suggest dye for a...
Showing results 1 to 25 of 64

 
Forum Jump