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Search: Posts Made By: LeBreton
Forum: Cider Forum 04-12-2014, 03:49 PM
Replies: 1
Views: 234
Posted By LeBreton
there's always used equipment for sale on...

there's always used equipment for sale on probrewer, just a matter of time before something turns up in your area. :mug:
...
Forum: Cider Forum 03-27-2014, 12:59 AM
Replies: 16
Views: 1,321
Posted By LeBreton
It depends on the style of gravity filler, but...

It depends on the style of gravity filler, but I'd suspect that you'd retain some carbonation. The less time you have the cider sitting at atmospheric pressure off gassing the more carbonation will...
Forum: Cider Forum 03-20-2014, 12:52 AM
Replies: 9
Views: 407
Posted By LeBreton
I'd suggest contacting the TTB directly with any...

I'd suggest contacting the TTB directly with any question, but as per my understanding, no, ciders do not need to submit a formula.
Forum: Cider Forum 03-19-2014, 10:29 PM
Replies: 9
Views: 407
Posted By LeBreton
For most purposes, cider = wine in the eyes of...

For most purposes, cider = wine in the eyes of the TTB.

What's your specific question?
Forum: Cider Forum 03-19-2014, 10:27 PM
Replies: 16
Views: 1,321
Posted By LeBreton
If you're looking for just a slight fizz then a...

If you're looking for just a slight fizz then a gentle fill will result in a pettient product.
Forum: Cider Forum 02-28-2014, 12:12 PM
Replies: 7
Views: 730
Posted By LeBreton
First off, good luck with the venture. Craft...

First off, good luck with the venture. Craft cider making is both a challenging and rewarding industry to work in. A a general piece of advice, I'd say get your business plan figured out first and...
Forum: Cider Forum 02-11-2014, 09:53 PM
Replies: 9
Views: 535
Posted By LeBreton
+1 to the Michael Phillips book. Even if you're...

+1 to the Michael Phillips book. Even if you're not going organic it's a great resource.

Call around and see what the local orchards are growing, then plant varieties that you want but you can't...
Forum: Cider Forum 02-10-2014, 12:06 PM
Replies: 10
Views: 637
Posted By LeBreton
UV pasteurization does not have a great effect on...

UV pasteurization does not have a great effect on wild yeast in apple juice. The point is to eliminate microbes that pose a health risk to humans, such as e. coli etc, not to prevent fermentation,...
Forum: Cider Forum 02-03-2014, 04:41 PM
Replies: 11
Views: 736
Posted By LeBreton
I'd return the KMS, a kilo is a lot, it'll take...

I'd return the KMS, a kilo is a lot, it'll take forever to go through and it does loose potency during storage. Better to exchange it for whatever sanitizer the homebrew store has on hand since it'll...
Forum: Cider Forum 12-28-2013, 03:16 PM
Replies: 3
Views: 258
Posted By LeBreton
I'm a fan. :mug:

I'm a fan.

:mug:
Forum: Cider Forum 12-26-2013, 03:46 PM
Replies: 8
Views: 397
Posted By LeBreton
I'd get a fermentation chamber, as temp control...

I'd get a fermentation chamber, as temp control is the most useful tool for controlling cider. Or a grinder & press setup, since being able to dial in your own blend is awesome.
Forum: Cider Forum 12-26-2013, 03:40 PM
Replies: 16
Views: 1,321
Posted By LeBreton
This. To my knowledge, there are no pasteurized...

This. To my knowledge, there are no pasteurized commercial ciders being made in the US.
Forum: Cider Forum 11-12-2013, 08:57 PM
Replies: 7
Views: 518
Posted By LeBreton
Sulfur flavors and aromas can be a tricky thing...

Sulfur flavors and aromas can be a tricky thing to work with as they can indicate both the creation of H2S2 and/or an overly reduced cider. In both cases, racking shortly after the end of...
Forum: Cider Forum 11-12-2013, 07:04 PM
Replies: 7
Views: 2,033
Posted By LeBreton
A typical (~ 2.8-3 vols of CO2) cider carbonates...

A typical (~ 2.8-3 vols of CO2) cider carbonates in approximately 0.003-0.004. A drop of ~0.006 would be a highly carbonated cider and a change of ~0.008 would be a champagne style cider with the...
Forum: Cider Forum 11-12-2013, 06:56 PM
Replies: 3
Views: 4,517
Posted By LeBreton
Sooner is better, ideally before pitching yeast...

Sooner is better, ideally before pitching yeast as pectinase is somewhat inhibited by the presence of alcohol.
Forum: Cider Forum 11-11-2013, 11:47 AM
Replies: 18
Views: 1,316
Posted By LeBreton
Look into getting a small pump and hoses for...

Look into getting a small pump and hoses for transferring, as you're not going to be able to lift this sucker onto the counter like a typical gravity siphon. Also, consider getting a CO2 setup to...
Forum: Cider Forum 11-07-2013, 11:38 AM
Replies: 14
Views: 3,333
Posted By LeBreton
Looks like some sort of aerobic bacteria...

Looks like some sort of aerobic bacteria infection. The problem here is that there is too much headspace in the secondary. It should be filled up to the neck of the bottle.

Luckily it doesn't look...
Forum: Cider Forum 11-07-2013, 01:39 AM
Replies: 3
Views: 266
Posted By LeBreton
Can UV light kill yeast with enough exposure?...

Can UV light kill yeast with enough exposure? Yes.

Does it have a practical application in cidermaking? No.

Heat and mechanical separation (filtration and/or crashing & racking) are way more...
Forum: Cider Forum 11-06-2013, 11:38 PM
Replies: 3
Views: 266
Posted By LeBreton
No, not even commercial UV pasteurizers kill...

No, not even commercial UV pasteurizers kill yeast.
Forum: Cider Forum 10-30-2013, 08:54 PM
Replies: 7
Views: 865
Posted By LeBreton
There's so much misinformation about campden...

There's so much misinformation about campden tablets that it's become a personal mission to make things right. For example, fallacy that if you use campden you can't carbonate.

There are very...
Forum: Cider Forum 10-30-2013, 05:30 PM
Replies: 7
Views: 865
Posted By LeBreton
Huh? Not sure where you read that but it's...

Huh? Not sure where you read that but it's incorrect. Either way, it's still a gamble. Hope it works out for you! :mug:
Forum: Cider Forum 10-30-2013, 03:03 PM
Replies: 7
Views: 865
Posted By LeBreton
I'd just go with it at this point. Wild yeast can...

I'd just go with it at this point. Wild yeast can range from great to terrible with no real way of knowing ahead of time. Personally when doing a wild fermentation ill add some sulfites to knock out...
Forum: Cider Forum 10-29-2013, 01:49 PM
Replies: 4
Views: 289
Posted By LeBreton
Totally normal, while fresh apple juice is brown,...

Totally normal, while fresh apple juice is brown, cider is typically yellow.

Fun fact: Apple juice is actually green in color but oxidizes to brown almost instantly after being exposed to air.
Forum: Cider Forum 10-25-2013, 10:46 PM
Replies: 17
Views: 1,056
Posted By LeBreton
FYI, modern flash pasteurization does little to...

FYI, modern flash pasteurization does little to inhibit wild yeast, and UV even less, which is why you see so much fresh juice with sorbate and benzoate added as a fermentation inhibitor and why...
Forum: Cider Forum 10-25-2013, 10:32 PM
Replies: 16
Views: 2,497
Posted By LeBreton
Probably because most cider in the US is...

Probably because most cider in the US is sparkling. Not the case in Germany (and I assume Austria too).
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