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Search: Posts Made By: Sewer_Urchen
Forum: Cider Forum 09-06-2013, 02:25 PM
Replies: 7
Views: 612
Posted By Sewer_Urchen
Every chance I get, I can go to the redemption...

Every chance I get, I can go to the redemption center and they'll sell them to me for a nickel ea. Bottle caps, regular ol' beer bottle caps; just be sure to switch your capper to the wine bottle...
Forum: Cider Forum 08-21-2013, 07:46 PM
Replies: 9
Views: 752
Posted By Sewer_Urchen
You will need to add pectic enzyme with that...

You will need to add pectic enzyme with that method...add it two weeks before you bottle.
Forum: Cider Forum 08-20-2013, 11:27 PM
Replies: 9
Views: 752
Posted By Sewer_Urchen
I do it all the time...like I said, 1C water and...

I do it all the time...like I said, 1C water and 1C sugar, boil 12 oz. cranberries for 5 min, pour syrup and cranberries in fermenter, let sit 6 weeks.
Forum: Cider Forum 08-20-2013, 12:09 AM
Replies: 9
Views: 752
Posted By Sewer_Urchen
Blueberry is a very subtle flavor to begin with,...

Blueberry is a very subtle flavor to begin with, I guess it depends on how many blueberries you used...blueberry beer usually uses syrup, beer brewed with natural blueberries in my experience tends...
Forum: Cider Forum 08-08-2013, 01:21 AM
Replies: 16
Views: 1,436
Posted By Sewer_Urchen
just at the local orchard, 1 lb of sugar per...

just at the local orchard, 1 lb of sugar per gallon of juice is my standard recipe. Mix of brown and white sugar, sometimes honey. Couple of cinnamon sticks in the secondary...takes a year to make....
Forum: Cider Forum 08-07-2013, 07:47 PM
Replies: 16
Views: 1,436
Posted By Sewer_Urchen
It all depends on what you're brewing...I always...

It all depends on what you're brewing...I always use wine and champagne yeast, and they have all come out very flavorful, even the dry ones, but I ferment wine/champagne with the cider, not the 6%...
Forum: Cider Forum 08-07-2013, 01:07 AM
Replies: 16
Views: 1,436
Posted By Sewer_Urchen
True that, or add a teaspoon of sugar to a glass...

True that, or add a teaspoon of sugar to a glass when you pour it...my dad likes doing that with my cider, as he likes it sweeter than I do.
Forum: Cider Forum 08-06-2013, 06:03 PM
Replies: 16
Views: 1,436
Posted By Sewer_Urchen
Age...age...age... Champagne yeast can...

Age...age...age...

Champagne yeast can ferment down to .992 and will leave the cider with little flavor, but with age that will mellow and the apple will come back. Downside, it could be 6 months...
Forum: Cider Forum 07-31-2013, 01:48 AM
Replies: 3
Views: 1,100
Posted By Sewer_Urchen
you can use 1:1 ratio when subbing honey for...

you can use 1:1 ratio when subbing honey for table sugar. It will ferment almost as fast, just be sure to warm a little (not to a boil, just warm) cider and dissolve the honey in it. People who...
Forum: Cider Forum 07-31-2013, 01:39 AM
Replies: 5
Views: 408
Posted By Sewer_Urchen
Well, the real answer is to put less sugar in...

Well, the real answer is to put less sugar in your initial cider...so when the yeast ferments out it's not like wine, leaving it with the rubbing alcohol taste you describe (by the way, if you let...
Forum: Cider Forum 07-14-2013, 11:40 PM
Replies: 9
Views: 752
Posted By Sewer_Urchen
No, fruit flavors escape during primary...

No, fruit flavors escape during primary fermentation. Fruit in the secondary is the perfect time for the addition. Pectic enzyme is really only necessary if you're boiling the fruit, which is a...
Forum: Cider Forum 07-14-2013, 12:12 PM
Replies: 9
Views: 752
Posted By Sewer_Urchen
Yes, go for it. I put fruit in my secondary all...

Yes, go for it. I put fruit in my secondary all the time. You will want to be sure it's fermented out before you prime to carbonate in the bottle. The fruit has simple sugars that the yeast will...
Forum: Cider Forum 07-13-2013, 02:26 AM
Replies: 6
Views: 322
Posted By Sewer_Urchen
To answer inquiring minds, the standard protocol...

To answer inquiring minds, the standard protocol would be to let it sit a couple days before kegging or bottling, or backsweetening. I'd say a good 48 hours, and it doesn't work if you've got an...
Forum: Cider Forum 06-23-2013, 12:36 AM
Replies: 16
Views: 683
Posted By Sewer_Urchen
I was going to say, and agree with Yooper,...

I was going to say, and agree with Yooper, putting it in the fridge is no guarantee that you will stop fermentation...it will slow it, and that can work if you plan on drinking them all in a week or...
Forum: Cider Forum 06-22-2013, 01:24 AM
Replies: 16
Views: 683
Posted By Sewer_Urchen
You can, of course, bulk age it...in fact it ages...

You can, of course, bulk age it...in fact it ages better in bulk...but it sounds like you're looking for a recipe that doesn't need much aging, that's why I recommend a different yeast. Champagne...
Forum: Cider Forum 06-20-2013, 05:28 PM
Replies: 16
Views: 683
Posted By Sewer_Urchen
Your culprit is more the yeast you choose rather...

Your culprit is more the yeast you choose rather than the type of juice. The Champagne yeasts will ferment VERY dry, especially with the low OG you're brewing. If you're looking for something more...
Forum: Cider Forum 06-17-2013, 01:11 AM
Replies: 11
Views: 570
Posted By Sewer_Urchen
here's a pic of a blow off tube.

here's a pic of a blow off tube.
Forum: Cider Forum 06-17-2013, 01:07 AM
Replies: 11
Views: 570
Posted By Sewer_Urchen
Another technique is to take about three feet of...

Another technique is to take about three feet of sanitized hose that fits in the stopper (like the kind you would get for your siphon), and run that down and coil it in the bottom of a small bucket...
Forum: Cider Forum 06-16-2013, 09:26 PM
Replies: 11
Views: 570
Posted By Sewer_Urchen
Well you'll need to clean out the bubbler. You...

Well you'll need to clean out the bubbler. You probably didn't leave enough head room at the top of the jug...as brewers we tend to take for granted what newbies don't know...when you do the initial...
Forum: Cider Forum 06-16-2013, 12:59 PM
Replies: 11
Views: 570
Posted By Sewer_Urchen
The vodka will be fine, try to store it in a...

The vodka will be fine, try to store it in a place where the temperature doesn't fluctuate much, and is around 66-70*F, like your basement or a room near the middle of the house away from sunlight. ...
Forum: Cider Forum 06-15-2013, 11:14 PM
Replies: 11
Views: 570
Posted By Sewer_Urchen
Some good things to post would be what kind of...

Some good things to post would be what kind of yeast you bought (there are many kinds) and what kind of cider you like if you've tried any before. This recipe will be a dry cider, and many others...
Forum: Cider Forum 06-15-2013, 11:08 PM
Replies: 11
Views: 570
Posted By Sewer_Urchen
The amount of sugar varies depending on the...

The amount of sugar varies depending on the recipe, what kind of yeast you're using and what kind of cider you want.

Since it's your first time, I'd say use two or three cups of sugar...take a 1/2...
Forum: Cider Forum 06-14-2013, 03:03 PM
Replies: 10
Views: 3,013
Posted By Sewer_Urchen
Actually if it starts off slow, once it gets...

Actually if it starts off slow, once it gets going it picks up in pace, just like in your fermenter. The yeast cells will multiply with something new to eat.
Forum: Cider Forum 06-14-2013, 03:01 PM
Replies: 9
Views: 371
Posted By Sewer_Urchen
I've been to Bellwether. Had a friend from...

I've been to Bellwether. Had a friend from Ithaca who got married there and we toured a few winery's and your place. Good cider. Do you guys add sugar to make the apple wine or reduce the juice to...
Forum: Cider Forum 06-14-2013, 02:54 PM
Replies: 8
Views: 523
Posted By Sewer_Urchen
I used to rack without another fermenter. You...

I used to rack without another fermenter. You can siphon into your sanitized bottling bucket and wash out the fermenter, than siphon back into the original fermenter and top off with a little more...
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