Search results

Thanks for the feedback. After further consideration, in order to avoid what you mention and reduce excessive brett risk due to too much residual sugar, I am going to ferment the remaining gallon or so to use for topping off in the future. Should be good! -- Chris

I have good luck with 400 ml quality juice per yeast portion. For 15 gallons juice I use 1600 ml juice, a 5 gallon yeast portion and 24-36 hours to allow for growth. This easily is split between three 5 gallon carboys. The primary begins in hours.

More thoughts on this topic... Making a starter has led to the primary initiating in earnest in a matter of hours for me, besides stretching the yeast farther. In cool conditions I see this a as a potential plus to quickly out compete wild yeasts early, but could be problematic in warmer...

Sorry for the delay, which yeast did you go with? I also noticed the nice tannic character in the raw juice from the juice and I think the added acidity will be a plus. May innoulate one batch with a ML culture. What were the apples you used? The D47 is going well here and seemingly has a fine...

Hi All, Can a ML fermentation begin after the primary has seemingly completed during extended skin contact? I inoculated a zinfandel must 13 days ago in a cool location (60-65 F) and there is still significant gas evolution. The cap was held down during the process using a screen and mixed...

The Correct Title: Topping Carboys with Frozen Juice Between Red Wine Rackings Hi All, I am making a zinfandel red wine and have a gallon of frozen juice I am considering to thaw at times to top carboys with between rackings. Any thoughts on this practice? Best practices? They...

First looks like a pippin, perhaps Newtown pippin... Russetting is always a good sign... How do they taste? Check these out http://www.seattletreefruitsociety.com/appleid.php http://www.orangepippin.com/apples/newtown-pippin

Could be from the soil with copper bio-accumulation in the fruit... The sulfite or hydrogen sulfide formed from the metabisulfite in the camden tab when exposed to aqueous solution, could have been oxidized to sulfate via the acidic conditions, if iodine was present or dissolved oxygen in the...

Thank you, what was I thinking!? -- Chris

I would recommend planting one. It is a delightfully fragrant fruit in the pome family that looks like an odd pear. I keep a bowl in the kitchen and they emit their fragrance for months and has become a scent of Fall for me. The flesh is dry, dense (due to the pectin content) and is highly...

All, Does anyone have any experience using quince in an apple cider fermentation? Thinking 10% by weight max. I think it would be a fine flavor to capture in cider and may be a nice alternative tannin source. Some ideas which have come up include: 1. A traditional quince preparation via...

I make a starter in a clean 2000 ml Erlenmeyer and airlock the day or so before pitching using high quality store bought cider. May not be necessary, but it makes a vial of White Labs English cider yeast stretch out to 3 or 4 five gallon batches of cider.

White Labs English Cider or spontaneous... Not a fan of champagne yeast personally. Have been wanting to experiment with adding brettanomyces during the secondary for pitched yeast cider since I think this is a flavor factor in the spontaneously fermented ciders...

According to Proloux and Nichols, page 60, this is caused by copper contamination. They claim there is no cure to this disorder... Bummer