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Awesome! Thanks!

Recipie?

That's a really interesting study, how come people don't mention this? Way easier than shaking a 5 gallon carboy!!!

I aerate with a wine degassing stick I put on my drill in addition to splashing it into the fermenter when filling. Sometime I'll also shake it up. So it sounds like your saying aeration is strictly done for yeast health and nothing else. If I were to do a yeast starter would this mean I...

I've been steadily fermenting Beer/Cider for the past 6 months and I have always strained myself when it comes to aeration. I'm not sure if I am aerating to the right levels but each of my fermentations have worked out fine. Typically my fermentations start within 24 hours. Am I right to assume...

Curious what your OG/FG was when you bottled? Also, are you storing the bottles at room temp? No priming sugar right? Thanks!

I'm in the same boat (brewed Sat and need ready for Superbowl), I would like to get a lower FG but I'm pulling the plug on Thursday night regardless of where it's at. This is my approx schedule. Sat AM - Brewed. Thu PM - Cold Crash in my shed. (just above freezing) Fri PM - Bottle, leave...

Would this be where pasteurizing would work well? Stop the yeast and then I can simply age it? Although I only have one bottle left now, that'll be gone tonight... but I'd still like to know. Also, are you saying that my flip tops won't break but rather leak? That's good to hear cause it was...

My OG was 1.056 if I recall correctly so that would have been an ABV of 4.3%. I can't say I'm a big cider drinker but I thought it was a little sweet for my liking. You couldn't taste the alcohol at all. I'm going to take my next batch to 1.010 if possible and hope for a little dryer taste.

Thanks for your suggestions. I went to see them this weekend and I'm reconsidering bases on the size of these things. Didn't talk price because I wasn't 100% sure if I still want or I should say have room for them.

Thanks for your suggestions guys! I ended up racking to secondary on Friday night at 1.028 then cold crashed the overnight at 34F in my shed. Sat morning I bottled (no priming sugar) and let them sit on my kitchen counter to warm up for about 2-3 hours (house is at 72F). I gave them a good...

I ended up racking to secondary on Friday night at 1.028 then cold crashed the overnight at 34F in my shed. Sat morning I bottled (no priming sugar) and let them sit on my kitchen counter to warm up for about 2-3 hours (house is at 72F). I gave them a good shake 2-3 times while they where...

So you didn't use any priming sugars or anything? Cold crashed for 36, then bottle and let sit at room temp for 8 hours before checking then pasteurizing?

He didn't purchase these, they have been in a restaurant on display for the past 20 year (minimum) he recently bought the restaurant (building).

I have seen a lot of people indicating they plan on cold crashing their batches after fermentation, then transferring to bottles and later pasteurizing. Correct me if I am wrong but the point of cold crashing is to get rid of sediments (especially the yeast in this case). Won't that effect...

Thanks for the info, I googled Specific Mechanical and it sure does look similar to some of their units. I know these units are fairly old (but still in great shape). These are actually for sale locally, so the fact that "The value as solo-items isn't all that great" makes it more appealing...

Yes, definitely a typo! Thanks for point that out. I'm trying to make a small 1G batch of 5 Day Sweet Country Cider. My intent is to try and drink some this weekend for the NHL All Star game with some buddy. One of them prefers cider to beer so that's why I'm doing up this small batch for...

Please help me identify this equipment and it's value. I'm looking to find out what they are (make/model if possible) in addition to how much they would be worth? Thanks in advance!

I'm using Nottingham Ale Yeast and it's at 69F, once it gets to 1.02 I'll be going straight from the fermenter into bottles and can store it in either 69F (basement) or bring it up to the main floor which is around 72F. I thought I would bring it up stairs because my thinking is the warmer temp...

Any estimate of how quickly? My original plan was to leave them at least 2 days before testing one, is that too long? Also my reason for pasteurization is for transportation, I plan to give some samples to friends and I don't want the yeast to re-start if the bottles aren't kept cool.