Search results

The nylon cutting boards are pretty soft, got a router?

I am partial to French farmhouse ale yeasts. I use White labs WLP072 - French Ale Yeast (sweet mind you 1.018 range) Very tasty.

I had thought of doing something similar using two coils and two kegs. As I am not good at consistent keeving.... Thought was Run fermented sweet (I prefer Norman ciders) cider from initial keg, through coil immersed in boiling water, then into second coil immersed in ice water straight into...

Hey mopar, what's your yield with the Lancman? My old school screw press gets 2.5 (recently picked/juicy) to 1.75 (fully sweated) gallons/bu.

Might not go so well if bottles are cold and you pur 175deg water on them. Just a thought, might want to get bottles at least room temp. (thinking of non FL bottlers working in a garage or basement)

I have to freeze my crabs in a chest freezer as they are ready (will rot/drop if left on) a good two months before my main ingredient apples are (Stayman in November) Freezing, then thawing busts the cell walls effectively making them very mushy. Then they go through the grinder and get pressed...

Just did this do to accidental dumping of few gallons of my remaining (Norman style) cider. The yeast was White Labs WLP 072, a seasonal release, so I could no longer get a fresh vial. So I just kept the ferment going after warming up a chilled "reference" bottle from the fridge to make a...

I used a french farmhouse ale (TASTY!) and used small ceramic heater to get the temp up a bit, once fermentation got hold it became endothermic and self sustaining (1-2 days) and the yeast warmed themselves up. 12 gallon batch so it was harder (longer) to get going, but held its own heat better.

Grannys can impart a good bit of sour once the sugars are used up. If I use 10% granny making sweet cider, I can only go to about 1.02 FG without it being too sour.

I get 2.5 to 3 gallons per bushel (3 is really juicy ones) from my screw press, hydraulic is supposed to yield better. But 2.5 to 3 is a satisfactory yield. So you are not to far off

Rob ([email protected]) at Distillery Lane is a pretty down to earth guy. They offer a cider class, so you can chat with him. Its on the website, not sure about cost. But take the significant other, and have fun. For trees, the best that is close to you is White Oak in...

Sunlight is bad, it will produce off flavors. It can even heat the juice making more off flavors from increased fermenting temps. You can leave in kitchen, just throw towel over it.

Looks like normal activity to me, A nice healthy natural cap to cover your nectar. I wouldnt worry.

From Ocean Spray, you'll mostly get sugars (not sure if the "other" juice is apple or pear or both). Cranberry adds mostly body to cider, a little drying to the sides of your tounge, and a bit of tartness. At 20% of total blend you'll most likely not notice. If anything it will just bump your...

Keep in mind unless its 100% cranberry, at most (ocean spray) will be a 27% cocktail, generics are more like a 15%. I'd do no more than 10% cranberry (@100% juice) last I priced, 100% was about $40/gallon

I've found the only thing pear is good for is more alcohol. Straight dry perry tastes like a brandy.

Give it a try, I add 20% crab to my blend, and it tastes a lot like cranberry. Has the same astringency as crabs too. Crabs are always good!

I use this for batches that ferment too dry, its the best way to "turn back the clock" It's thick syrupy goodness.

Add me to the list of "great post you got here!" Reading through I saw a 1/2011 post of yours you said "Tartaric blend to a test gallon, but it didn’t give me what I was looking for. It dropped the pH by a couple tenths and made the juice taste more tangy in the mouth, but didn’t...

I use chimay 33cl bottles. Nice to see an alternative, since most of my "tasters" never make it back.