Search results

I get the apples from local orchards, grind and then press them. I do not pasteurize before fermentation. I only add the necessary K-meta a day before. I agree, I think it is the apple pectin and if I used pectic enzyme before fermentation or Isinglass after fermentation, I could reduce the...

I don't prime or back-sweeten. I'm actually cold crashing a few points before the gravity I want to reach. i get from 16 degrees Celsius to 0 in a few hours. I use highly flocculant yeasts. I leave it at that temp for about 1 week-10 days while removing the lees gradually every day. (from the...

the cider was alot clearer before pasteurizing. However, before bottling, I had crash cooled the cider for about 8 days to render the yeast inactive and flocculate.

So I filled my sweet cider in the bottles and started pasteurizing so that I would kill the yeast and stop fermentation. I gradually increase the water temperature untill i reach water of about 160F and the cider has a temp of about 152F. I was pasteurizing the sweet cider bottles in a 160F...

everything worked out fine and the smell went away completely. Now for the more interesting part. I am pasteurizing the sweet cider bottles in a 160F water bath, and after 2-3 minutes, this is what happened. Is that normal? any way to avoid all this or is it bound to keep happening every time I...

The copper worked and the smell went away. But since the batch was slightly carbonated, there is residual smell from the fizz when pouring which will be difficult to remove. Aeration would be too difficult. ( I will send u picture of my set-up) Tomorrow will be transferring the cider to the...

i took a sample and filled it into a bottle. I put a thin copper rod in the bottle (bottle length) for about 15 minutes, and the smell completely vanished. So a copper wire/rod would definitely work. The issue is inserting the wire/rod into the fermentation vessel without running the risk of...

Thank you for the recommendations. I will definitely run some bench trials asap. when I pour some cider in a cup through the test tap, I then aerate and swirl, the smell dissipates a bit as well. btw, will diluting some K-meta in water and add it to the finished cider possibly reduce the smell...

so currently in assessment mode. The way i transferred the cider to my tank (via pump) created a splash racking effect which gave the cider enough aeration in my opinion. I spent the whole day pushing Co2 (via my CO2 tank) through the cider and let it degass through the arm and bubble in a...

Yes, I did aerate, since i transferred the juice via pump from the bottom of conical tank and gave it enough air in the beginning. I gave dose of 80g k-meta in total because the PH was at 3.72 which required a higher dosage at this acidity level. (if I'm not mistaken I am at total of 100ppm). Is...

I'll start from the beginning. I have a conical tank and a brite tank. Both have been sanitized to perfection. Transferred unpasteurized apple juice to the conical tank, added around 80g of K-meta to my 800 liter juice, a few hours later added the required DAP. Next day, pitched Safale S-04...

The issue is that I want to determine the final size of the stainless steel bath to see how many bottles I want to submerge at a time/ If i have 2,000 bottles to pasteurize on a given day, should I build a 50X50 or 1mX1m tank to fulfill the 2,000 bottles within 12 hours for example. I can't do a...

So I'm finishing my set up and I am installing 2 rectangular stainless steel tanks (filled with water) attached with coils to preheat and then pasteurize my semi-sweet cider bottles. The first tank will be at around 45 degrees Celsius and the second one at around 75C. Calculating the PUs onces...

So, one of the 4 carboys has some thick foaming on the top, it's been about a week and still fermenting. is it possible that is bacteria building up? The rest look fine. Any thoughts?

i had about 4, 5 liter tanks. I have pitched different types of yeast in each and will let you know if they ferment as well/ create that ring on the surface. Although one type was ZYMAFLORE VL1, which is wine yeast and it's pitching instructions vary a bit. Will keep you updated

So i pressed some apples, blended about three varieties to run some test samples. OG was 1.050 and PH was 3.7 which is good. I think I exceeded the potassium meta by mistake and I put 1.4 grams for 5 L instead of around 0.7 grams. splash racked it about 4 times over the course of 2 days and then...

Don't know if this is the right place to post this but I wanted to purchase an Ebulliometer from Dujardin-Salleron (the traditional one) and have been looking everywhere including their own facility and it seems they are out of stock for at least 6 months. Would anyone know where I could...

About the stainless steel, any thoughts?

Thanks for the great feedback, will go for potassium salt instead. Absolutely, TA is a more reliable indicator and is what I should be looking for. I have a pressurized fermentation vessel (brite tank) for the forced carbonation.

Dear fellow brewers, I have been reading this forum for a while now and it seems everyone has there own methods, experiences that works for them. I would like to share mine that is theoretical at the moment but will be applied in a month's time when the equipment arrives. Here it goes! I will...