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Search: Posts Made By: smegger
Forum: Cider Forum 02-03-2013, 10:51 PM
Replies: 11
Views: 488
Posted By smegger
That smell means the yeast is probably a little...

That smell means the yeast is probably a little stressed. Either from lack of nutrients or some other unfavourable condition like temperature.
Don't worry too much, that smell will dissipate and...
Forum: Cider Forum 01-31-2013, 08:35 PM
Replies: 5
Views: 398
Posted By smegger
It depends on personal taste and to some degree,...

It depends on personal taste and to some degree, on its ABV.
Most people suggest at least a few weeks, if not a few months, some people even manage to let theirs sit for years (not many can wait...
Forum: Cider Forum 01-31-2013, 06:19 AM
Replies: 3
Views: 353
Posted By smegger
I couldn't tell you for sure. I imagine it...

I couldn't tell you for sure. I imagine it wouldn't be exactly the same. But some people can taste the sulfites and stuff used to stop a fermentation if that helps at all.
Forum: Cider Forum 01-29-2013, 06:11 AM
Replies: 8
Views: 1,391
Posted By smegger
Dry is super easy. Adding sweetness is a little...

Dry is super easy. Adding sweetness is a little harder.

Basically you'd sweeten to taste, add priming sugar as needed then pasteurise when its carbed enough.

There is a great thread on...
Forum: Cider Forum 01-29-2013, 03:57 AM
Replies: 8
Views: 1,391
Posted By smegger
As dr_al said, if you have a keg setup, it will...

As dr_al said, if you have a keg setup, it will be way easier to get the sweetness to a level you prefer and still carbonate.

Otherwise the next easiest way would probably involve some combination...
Forum: Wine Making Forum 01-27-2013, 03:39 AM
Replies: 12,472
Views: 2,264,225
Posted By smegger
Keep it well sealed and clean/sanatize well...

Keep it well sealed and clean/sanatize well before bottling/kegging and you shouldn't have to worry too much about acetobacteria or vinegar. Just keep air space to a minimum.
Forum: Cider Forum 01-26-2013, 08:41 AM
Replies: 1
Views: 281
Posted By smegger
Well, it should hopefully be pretty clear by now....

Well, it should hopefully be pretty clear by now. I'd highly recommend using a bottling bucket and a syphon. Mainly because if you move your fermentation vessel too much you will probably disturb the...
Forum: Cider Forum 01-26-2013, 04:12 AM
Replies: 3
Views: 353
Posted By smegger
Temperature would play a part in the speed of...

Temperature would play a part in the speed of fermentation.
As for it being sweet and alcoholic, there is a good chance that it may still be an active fermentation. Bubbles in the airlock are not an...
Forum: Cider Forum 01-26-2013, 01:23 AM
Replies: 7
Views: 972
Posted By smegger
If you have no other option for preservative free...

If you have no other option for preservative free cider, I have heard of people making really big yeast starters for the fermentation.
The preservatives don't "kill" the yeast as such, apparently...
Forum: Cider Forum 01-26-2013, 12:39 AM
Replies: 12
Views: 2,673
Posted By smegger
Yeah man, gotta relax and be a little patient....

Yeah man, gotta relax and be a little patient. Not every thread gets an immediate response. And this hobby requires a fair bit of patience.

I've used black rock before. It came out alrite. Its a...
Forum: Cider Forum 01-26-2013, 12:25 AM
Replies: 7
Views: 972
Posted By smegger
The general answer is no, try and find something...

The general answer is no, try and find something without preservatives. It'll probably end up being more trouble than it is worth to successfully ferment it.
Forum: Wine Making Forum 01-24-2013, 08:04 PM
Replies: 12,472
Views: 2,264,225
Posted By smegger
I'd say its more likely to do with too much...

I'd say its more likely to do with too much sugar. If the yeast gets stressed out, that's often when it produces undesirable effects. Too much sugar could have allowed the yeast to produce more...
Forum: Cider Forum 01-22-2013, 04:12 AM
Replies: 5
Views: 805
Posted By smegger
I am not familiar with fourloco. But I assume it...

I am not familiar with fourloco. But I assume it isn't a fermented drink. If so, wouldn't it be a lot easier and effective (and probably closer to the product he is attempting to replicate) to just...
Forum: Cider Forum 01-22-2013, 03:29 AM
Replies: 7
Views: 416
Posted By smegger
I wouldn't do it. The bottles may "melt" at 250...

I wouldn't do it. The bottles may "melt" at 250 degrees, but that is probably the temperature that it will liquify. The plastic will start to soften long before it gets to melting point, and the...
Forum: Cider Forum 01-22-2013, 03:21 AM
Replies: 4
Views: 379
Posted By smegger
"Best tasting" is very subjective. Some people...

"Best tasting" is very subjective. Some people like it sweet, semi sweet, dry, etc. I know I am personally not a fan of the very dry tasting ciders, but others live for the stuff.

Check out the...
Forum: Cider Forum 01-15-2013, 10:41 AM
Replies: 13
Views: 3,744
Posted By smegger
I tried the apple one that someone else made. It...

I tried the apple one that someone else made. It was pretty good.
It does cost a lot more than brigalow, but the quality difference will be noticeable. I think I saw mangrove jacks at around $40ish...
Forum: Cider Forum 01-15-2013, 06:56 AM
Replies: 13
Views: 3,744
Posted By smegger
I believe Brigalow is a super cheap Australian...

I believe Brigalow is a super cheap Australian kit (for those who don't know). So he probably won't have access to apple concentrate.

I've hear of people mixing it as normal but substituting some...
Forum: Cider Forum 01-01-2013, 11:34 PM
Replies: 3
Views: 381
Posted By smegger
Your carboy has foam at the top. Looks like its...

Your carboy has foam at the top. Looks like its still fermenting to me.
The sugar sinking to the bottom shouldn't prevent it from fermenting in my experience (no idea if it'll slow it at all tho)
Forum: Cider Forum 12-17-2012, 08:42 AM
Replies: 5
Views: 476
Posted By smegger
You can do just a simple cider. Anything else is...

You can do just a simple cider. Anything else is for flavor or additional alcohol content.
Forum: Cider Forum 12-02-2012, 11:31 PM
Replies: 14
Views: 1,835
Posted By smegger
Any tips on lowering the acidity?

Any tips on lowering the acidity?
Forum: Cider Forum 12-01-2012, 08:55 PM
Replies: 14
Views: 1,835
Posted By smegger
The smell was possbly from fermentation. The...

The smell was possbly from fermentation. The yeast may have got stressed at some point and started producing sulfur. If you leave it a bit before bottling it should disperse eventually.

As for...
Forum: Cider Forum 11-27-2012, 04:30 AM
Replies: 1
Views: 440
Posted By smegger
If you add a fermentable sweetener, it will...

If you add a fermentable sweetener, it will ferment out if you do nothing.

You have a few options depending on if you want it flat or carbonated.

1. Use a non-fermentable sweetener, then you...
Forum: Cider Forum 11-19-2012, 10:51 AM
Replies: 7
Views: 2,945
Posted By smegger
Yes. The concentrate CAN be used for priming. But...

Yes. The concentrate CAN be used for priming. But if you've only added enough to give the flavour you like, you may lose a little bit of that sweetness when it carbs up. But probably not all of it if...
Forum: Cider Forum 11-10-2012, 06:32 AM
Replies: 10
Views: 768
Posted By smegger
Maybe consider setting up a blow off tube? ...

Maybe consider setting up a blow off tube?

See if you got some tube small enough to fit into the hole on top of your fermenter (snug fit) and run the other end into a cup or something filled with...
Forum: Cider Forum 11-09-2012, 09:15 AM
Replies: 5
Views: 758
Posted By smegger
As kbentley said, try adding pectic enzyme. If...

As kbentley said, try adding pectic enzyme. If you boiled the cider the pectins will have been set and they probably will never clear. Your best bet for that is to try pectic enzyme.
Main problem...
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