Search results

When I bottled and primed my unpasteurized cider last week, it had been fermenting for over a month and reached a FG of just over 1.000. Do I need to worry about bottle bombs, since there is presumably very little yeast remaining active? I'd like to bring these bottles with me on the road when I...

I brew in two-gallon batches, which affords me more convenience in some ways and less in others. I think I've found a versatile small-batch mash method that simplifies my process, uses only equipment that is either free or already in the kitchen, and consistently gives me an efficiency of 70+...

Just opened up my first cider after a month in primary. I used 3 gallons of unpasteurized cider, adding only Nottingham dry yeast. Since I didn't have a fermenter big enough to hold all three gallons, I split the batch into two smaller buckets. I forgot to check the seal, though, and bucket #2...

I pitched Nottingham in 3 gallons of really nice fresh, unpasteurized cider about a month ago and will be bottling tonight. This will be my first time harvesting yeast. I just wanted to make sure that it's ok to harvest yeast from a cider that wasn't pasteurized –*I presume the Nottingham would...

I just tasted my first all-grain SMaSH with 2-row and Chinook. I found it to be really tasty with a beautiful golden hue and a marvelously grapefruity aroma. My only complaint was that there was a harsh back-of-the-throat aftertaste. Any ideas on how I might avoid this in the future? Recipe...

I bought this delicious unpasteurized apple cider from a local farm. I pulled three gallons directly out of my refrigerator today, and after rehydrating my dry yeast (Danstar Nottingham) in 90°F water, I pitched into the cold cider (about 48°F). My concern is that the yeast's sudden change from...