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My understanding is you will consume more CO2 if it is cold

Hi, I recently rinsed this yeast as per directions I found in here. Unfortunately it appears the yeast and trub never separated properly. Here are some pics of the finished product after 2 days. Is it good to use? Thanks 1st time yeast washer

Military brewer currently living in NB. Did 3 batches of cider, 1 partial mash and my first all grain is in primary. Im doin 3 gallon BIAB on the stovetop but hope to upgrade to 5 gallon after Christmas. Any Maritime brewers on here?

Sure didnt taste like it when I tried the hydrometer sample. Rookie mistake. Ive got a 3 gallon all grain in Primary. Gave BIAB a try. I wont mess with that one

Well I guess ill give iy a week. Bottle and carb and see what it turns out like. Ive only done cider before and its much simpler. Thanks for your input and if anyone has any ideas for additives at bottling id appreciate it

Yah. I hadnt finished typing amd hit send accidentally. Couldn't figure out how to delete.

I know but the alternative was to pitch it down the drain. What I was hoping is that someone had a suggestion to help add body. I was thinking of adding maltodextrine at bottling. Any idea how much would be good to add.

Also, I didn't bottle. I cleaned and sanitized my carboy and racked it back in. Its now bubbling away again.

recipie is as follows fermentables 100 g pale malt 2 row 300 g wheat malt 1 kg light DME 600 g corn sugar 1 kg dry wheat extra t Hops 14 g perle pellets Other 5g coriander 5 g bitter orange Yeast Wyeast forbidden fruit smack pack

I neglected to measure OG. When I input all the numbers into beersmith I get1.058

I did a witbier partial mash kit from the LHBS. I followed the directions exactly and when I tested it prior to bottling the FG was 1.012 but it had almost no alcohol and it tasted watery. I must have over diluted when topping up the primary. anyway I boiled a kg of sugar in 2 cups of water and...

I did a witbier partial mash kit from the LHBS. I followed the directions exactly and when I tested it prior to bottling the FG was 1.012 but it had almost no alcohol and it tasted watery. I must have over diluted when topping up the primary. anyway I boiled a kg of sugar in 2

This falls finished product. Blend of Macs, Corts, Feral Macs, and Crabs.

These are my 3 ciders for this year. 5 gallons of hand pressed cider straight, 3 gallons of holiday harvest with cinnamon, clove, vanilla, & orange peel. 1 gallon experimental pineapple cider. All will be backsweetened with frozen conzentrate and then pasteurized after bottle conditioning.

Hi, I have a very dry cider and I would like to thinken it up with maltodextrin. I was wondering if anyone had a good rule of thumb for how much to add per L? Im bottling this weekend so I would appreciate any advice.

I have been reading extensively with the same goal. I thought maltodextrine was the answer. I bought some and tasted it and it has almost no sweetness at all. I continued my research and found xylitol. Its a non fermentable natural sugar alcohol. I bought some and it doesnt have the chemical...

Those apples were leftover from a fresh ration delivery we got on exercise. We sliced off the stickers after washing

Here are sone pics from our test press. 75% yield by weight. Just rananother 320lbs of macs, corts, crabs, and some wilds. 6g in primary straight, 3g with cinnamon, cloves, vanilla bean, & orange peel. Holiday special.

Thanks for the info. How much maltodextrine will give a good mouth feel without overthickening?

A friend and I are pressing 320lbs of a mix of macs, Cortland, and a small number of crabs. My plan for this batch is to make a sweet hard cider for the holidays. I plan to use a wine yeast specified for cider. I want to back sweeten after fermentation is complete and am considering...