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977+4+5+5+5=996

Hey guys, looking to get into simple keging operation and was wounding if people found it worth the initial investment.

You live in the UK. So your natural yeasts are probably more traditional. Many of us live in the U.S. Or other places and don't have that luxury.

Probably to expensive to put into cider. They pay a yearly fee to the developers of the apple to have it on a farmers land. Good old lot 1819. In theory it should make a better juice than honey crisp.

I used to like it. Now a days it's to sweet. You made a ok choice!

I'd try contacting some small cideries in Colorado and see if they will share their story

I left a quarter gallon of rinse star San rinse water. No one complained about the taste

I've heard that it'll be very cloudy from what I remember when I made pear wine

I use one can per 5 gallons. If you are running 6 then you'll want to do the more traditional primer. Also this just adds extra apple flavor not sweetness. See the stickies post on pasturation for sweet bubbly cider

I use one can per 5 gallons. Only have problems if I try to add more by hand without calculating.

Looks like English cider yeast floating.

My parents started me at 14 with wine... I turned out ok. Also remember that tasting can be good depending on the age as long as it's supervised.

I've never heard of that. At my climate in the winter I can get some long fermentations at 50 degrees. But I'd take a hydrometer reading and see what it says. It may be gas releasing due to pressure changes.

How cold is it?

165.5 + 20=185.5

You get a month befor you really start to get off tastes. So if your brew is clear by them, go to the bottle. If it's not go to a secondary. The problem I find with secondary is the risk of oxidation, which I was terrible at when I made wine. If you bottle carb then you'll always have some...

As I sit down after a long day of telling people no(I work in finance), I get to enjoy the fruits of my labor. Without this community I wouldn't have gotten back into the brewing game. Enjoy and thanks for my best cider yet!

Mine worked out well. Serve chilled and its a very light and refreshing taste.

It usually smells great. But is super sour. I tried just one frozen concentrate in 3 gallons... but its been in bottles for 4 months and I haven't tried yet. Had some friends who let it sit a year, that stuff wasnt half bad for the first half.

I'm allergic to hops... so cider it is for me. I also like cider better than the wine as its easier to get right, and who doesn't like bubbles.