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I found out by accident that 4184 fermenting at temperatures less than 60F produced some great stone fruit flavors: apricot, peach, and even a touch of banana. Trust me the banana flavor is so very light, but so wow what is that. I ferment my ice cider using the staggered addition method to...

4184 Sweet Mead Yeast is my favorite/only Cider yeast. It ages in the dark in 12 oz glass bottles with standard caps. I use the 3 acid blend as the 4184 isn't a "malic acid converter" strain of yeast. And for all the "Curious Ice Cider fans that just want to know...", my Ice Cider falls right...

Wow, it is great to read about all the Ice Cider interests here! I have a two-year old batch of ice cider waiting for me in the back of a dark closet. There is a local contest coming up in April of this year, and the judges are seasoned BJCP judges. I may be the only Ice Cider entrant, but I am...

I really don't know why but even with that much residual sugar the I/C is not cloyingly sweet; there is a lot of balanced acid and a just silky mouth feel that I can not accurately describe. Just like my applejack as time passes there is less up front sweetness and less up front alcohol...

Nope, 4184 ferments quite happily at that temperature.

I don't have the numbers in front of me this minute, but whatever the BJCP standard is for Ice Cider I hit the numbers they require. IIRC, I bottled my I/C at 1.068 which is quite a bit of residual sugar; a year of bottle aging later, my I/C is just amazing; there is no oxidation or anything...

The Spanish drink a Sidre that is on the edge of being a vinegar, and they pour it through the air from the carafe to each individual cup. This process takes a lot of the vinegar "edge" off as it aerates while falling at least two feet during the pouring and the splashing into the cup.

I have reused the plastic jugs the juice originally came in and have had no ill effects

My only experience is with glass 12 ounce bottles; I have put hard cider in plastic bottles and did not notice any issues.

Hey Lemonade, I take no offense to your asking me because you are new; if I am sure about the attic storage? Do your own research and then get back to me, will you?

Following the information I read early on I did not add activated charcoal, but I did add some white sugar. At about six months in age the a/j had what I thought was a port/sherry flavor to it; it wasn't "bad" in any way but I was concerned at a later date if the port/sherry flavor would still...

Two years is the longest any of my a/j has survived. New and 9 months: major difference, 16 to 18 months, different from 9 months, and 24 months there is even greater difference. I did a lot of study on the origins and processes used 100 years ago or more and here is the short version: the old...

The longer it ages the better tasting and smoother it becomes. I just opened a 2 year old bottle a few days ago and was just blown away how smooth and flavorful it was/is.

I had the tipping over problem too... I used a length of cord to tie the chiller to the pot, and.....no more problem.

I am not sure if anal-retentive should be hyphenated or not, but here is my two cents: Nokt, have you noticed any issues with bubbles at a slow circulating volume? I feed my cold water into the bottom of the coils;yours looks like the cold water is going in the top. Somewhere in this thread is...

No worries, mate. I usually add 1 ounce of FAJC to 11 ounces of applejack and have had no re-ferment issues at all. For what it is worth, I add 3 ounces of FAJC to the first 9 ounces of melted ice water and have had no re-ferment issues there either due to the residual alcohol in the ice.

Alan, the way that Angry Orchard and Smith and Forge make hard cider is sketchy at best; the A-O commercials show "two whole apples" in every bottle of cider. Two apples is generally around four ounces of juice, so the rest is water, sugars and flavoring: not really a high quality juice product...

I have some that has 18 months of age on it, and it is amazing; everyone that has tasted it has been highly complimentary and most wonder if there is any for sale.

For at least the first 6oz per jug, the a/j is liquid at -10*F so I know I am in excess of 40% ABV. Past that I don't know as every batch is different even with the same ingredients and temperatures.

I am stumped...what kind of plant/tree is in the above picture?