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Search: Posts Made By: irchowi
Forum: Cider Forum 10-19-2012, 09:07 PM
Replies: 6
Views: 726
Posted By irchowi
I was gonna say that wild yeast was introduced...

I was gonna say that wild yeast was introduced when they transferred the ketchup from one bottle to another but it doesn't seem like they did that.

Does that mean that this was Heinz's fault?
Forum: Wine Making Forum 10-18-2012, 10:21 PM
Replies: 12,403
Views: 2,213,412
Posted By irchowi
it should be as clear as the original juice,...

it should be as clear as the original juice, especially if you pasteurize or cold crash since all the live yeast in suspension will die/go dormant and fall to the bottom of the bottle.
Forum: Cider Forum 10-11-2012, 11:06 PM
Replies: 1
Views: 271
Posted By irchowi
Few questions about my cider

1. I bottled my cider yesterday and it was much more work than I anticipated. The red baron hand capper was very difficult to operate because it seems to require a lot more force than I thought and I...
Forum: Cider Forum 10-08-2012, 02:08 AM
Replies: 10
Views: 1,913
Posted By irchowi
I just read from a thread where somebody...

I just read from a thread where somebody calculated that for a can of concentrate with 176g of sugar, it will add approximately .00352 to the sg. Assuming that the sg of a cider that's fermented out...
Forum: Cider Forum 10-08-2012, 12:09 AM
Replies: 3
Views: 698
Posted By irchowi
I think it should be fine unless you've let it...

I think it should be fine unless you've let it sit for a year or more.
Forum: Cider Forum 10-07-2012, 11:16 PM
Replies: 10
Views: 1,211
Posted By irchowi
lol i would hope that they aren't selling us...

lol i would hope that they aren't selling us yeast and bacteria ridden sugar at the grocery store.
Forum: Cider Forum 10-07-2012, 11:08 PM
Replies: 10
Views: 1,913
Posted By irchowi
So ciders usually stop fermenting at .990 right?...

So ciders usually stop fermenting at .990 right? Is there any calculators out there that tell me how much a unit of sugar will increase an sg by in order to better measure backsweetening?
Forum: Wine Making Forum 10-05-2012, 05:40 AM
Replies: 12,403
Views: 2,213,412
Posted By irchowi
Today is roughly 7 weeks in primary and I noticed...

Today is roughly 7 weeks in primary and I noticed that it only now looks like it's clearing. At 5 and 6 weeks it was still pretty cloudy. How clear does this get anyway? Does it get as clear as store...
Forum: Cider Forum 10-05-2012, 04:36 AM
Replies: 1,746
Views: 286,069
Posted By irchowi
I don't think campdem tablets kills yeast

I don't think campdem tablets kills yeast
Forum: Cider Forum 10-04-2012, 10:34 PM
Replies: 1
Views: 295
Posted By irchowi
I believe the temperature your batch is...

I believe the temperature your batch is fermenting at has to do with which yeast you're using. Certain yeast works best a certain temp range. You should be able to check your brand of yeast online...
Forum: Mead 10-04-2012, 07:17 AM
Replies: 296
Views: 95,306
Posted By irchowi
Well mead is expensive due to the honey used. 3#...

Well mead is expensive due to the honey used. 3# is roughly 10 dollars and a 5 gallon would cost 60-70 dollars. But other than that I can't say since I haven't tasted the batch I've made yet.
Forum: Wine Making Forum 09-28-2012, 12:36 AM
Replies: 12,403
Views: 2,213,412
Posted By irchowi
Started my batch on August 13 and it has been 6...

Started my batch on August 13 and it has been 6 weeks now. I am planning on bottling and letting it carb. Can I get some input on leaving it dry vs sweetening with apple concentrate?

Also when I...
Forum: Mead 09-27-2012, 10:19 PM
Replies: 296
Views: 95,306
Posted By irchowi
Those of you who let it aged for a year and say...

Those of you who let it aged for a year and say it tastes great, can you clarify whether you backsweetened or let it stay dry?
Forum: Cider Forum 09-27-2012, 04:54 AM
Replies: 6
Views: 551
Posted By irchowi
I'm sure it'll be fine. Most of the sugars should...

I'm sure it'll be fine. Most of the sugars should be gone and even if it were to carb up in the bottle, I don't think you have enough residual sugars in there to blow up bottles. Somebody here made a...
Forum: Cider Forum 09-23-2012, 04:00 AM
Replies: 7
Views: 367
Posted By irchowi
yeah like imagine squeezing a plastic bottle then...

yeah like imagine squeezing a plastic bottle then have it go back to its original shape, it's gonna suck air in or in this case water. when you carry your plastic carboy/bucket i think this happens.
Forum: Cider Forum 09-23-2012, 03:47 AM
Replies: 3
Views: 245
Posted By irchowi
Of course you can know when it's done. There's...

Of course you can know when it's done. There's only a finite amount of sugar in there, and I'm pretty sure fermentation never lasts longer than 2 weeks or so, and usually less than that. People let...
Forum: Sampling and Critiquing and Beer Swapping 09-22-2012, 09:59 PM
Replies: 7
Views: 665
Posted By irchowi
Hey by the way, how come people only trade beers...

Hey by the way, how come people only trade beers here? What about ciders/wine/meads?
Forum: Cider Forum 09-21-2012, 06:57 PM
Replies: 4
Views: 240
Posted By irchowi
1. MIx watermelon juice and apple juice 2....

1. MIx watermelon juice and apple juice
2. taste it
3, ?????
4. profit!

see if you like how it taste before you start fermenting an entire batch
Forum: Cider Forum 09-18-2012, 07:59 PM
Replies: 24
Views: 3,602
Posted By irchowi
Alright man I get it. For the record I have...

Alright man I get it.

For the record I have a batch sitting at 5 weeks. That's why I was wondering.
Forum: Cider Forum 09-18-2012, 07:06 AM
Replies: 24
Views: 3,602
Posted By irchowi
I understand that. But I don't think I've ever...

I understand that. But I don't think I've ever heard anybody say apfelwein has a hot alcohol nature to it. In fact, all edwort says in his opening post is that aging it 6-8 months brings out the...
Forum: Bottling/Kegging 09-18-2012, 03:39 AM
Replies: 42
Views: 2,662
Posted By irchowi
I used lime-a-way which is another version of CLR...

I used lime-a-way which is another version of CLR or any product that removes calcium, lime, and rust. About 30 seconds soak and any painted label like heineken will wipe off. It's still kind of a...
Forum: Cider Forum 09-18-2012, 03:29 AM
Replies: 13
Views: 1,756
Posted By irchowi
What is the difference between cleaning and...

What is the difference between cleaning and sanitizing?
Forum: Cider Forum 09-18-2012, 02:28 AM
Replies: 7
Views: 504
Posted By irchowi
Well then now you know that that particular cider...

Well then now you know that that particular cider you made takes somewhere between 24 and 36 to carb. It's just trial and error.
Forum: Cider Forum 09-18-2012, 02:21 AM
Replies: 5
Views: 499
Posted By irchowi
you're gonna need at least a year to age that...

you're gonna need at least a year to age that rocket fuel of yours
Forum: Cider Forum 09-18-2012, 12:16 AM
Replies: 22
Views: 1,434
Posted By irchowi
With fresh apples, I just imagine them growing...

With fresh apples, I just imagine them growing outside, exposed to bugs/dirt/yeast/bacteria and pretty much any nasties that you can find outside. Even if you wash them you can't get them all out. So...
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