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I'm probably going to end up getting 2 of these things just in case I like them. If I'm going to be doing both primary and secondary in them, they are going to be tied up. I'll end up going with more beer site this weekend. Can't wait

I was looking at the Fermzilla a few days ago and it's definitely on my list. I chatted with a sales guy from a online place that sells them and he is looking at September or October so that is a ways off. But this would be perfect I think.

1 gallon black cherry 337 + 1 = 338

You gotta let me know how this turns out if you do it.

So has anyone noticed go ferm protect having a bad odor? These past 2 times I've used it, it seems it doesn't smell very pleasant to me.

So I'm trying my blueberry cider again this time using a homemade blueberry/BlackBerry syrup I made. Going to experiment with the backsweeten with some Knudsen blueberry juice and maple syrup mixture 300 + 3 = 303

I've been pretty happy with old orchard so far. Didn't care for their strawberry rhubarb concentrate though. But it could have been that it was my first attempt at wine and I made it way too sweet. Was trying to go old school and make a strawberry hill lol.

I know you are wanting to do your own but I just found out a local cider/meadery is looking into an expensive press and said they plan on offering their services to those with their own apples to grind and press. Just throwing that out there. On a side note, you mentioning the equator, I live...

I did a cherry with half tart cherry juice and half apple juice. Its still sitting but its definitely on the tart side for taste. I'm actually redoing a blueberry cider that was decent but flavor wasnt there. going to start a 2/3 blueberry 1/3 blackberry syrup tomorrow and see what happens with...

RPh guy, I just read your response to maylar and the last part might be my case. I ferment in my basement where it is normally in low 60s. Nottingham range is 57-70. Description said that notty is highly flocculant so maybe I need to ferment in higher temp next time. It is pretty much cleared...

Rph guy, im using a triple scale i bought from my lhbs. Blacksmith, what do you mean by temp corrections?

was just watching a youtube with Michael of moonlight meadery. He mentions that he uses 71B for both his meads and ciders. I use it for my meads and wine but never for ciders. I currently have one on my cyser but would love to try it on my next cider. One thing he says homebrewers get wrong is...

Im glad im not the only one that this is happening to. I have a cherry cider using S-04 that got to 1.014 in less than a week (started at 1.057) but only dropped to 1.012 in the past week so i racked it. Same thing with a couple ciders i have using nottingham. The blueberry only started at...

so Im sitting here drinking a very young peach mango cider i started early last month using old orchard peach mango juice and a couple peach mango concentrate cans. After primary getting stuck around 1.014 i decided to rack it onto another concentrate can and a handful of frozen organic peaches...

I can't see aging a cider to long in bourbon barrels

I'm 100% sure it was Knudsen but where I live I can't find it anywhere. I'm thinking I will have to wait and order the fresh stuff online

Where did you get your black currant if you don't mind. This recipe looks very interesting

cool, thank you. So if i end up doing the 20L size, expect about 6 months. Did you get your barrel from redhead and if so how do you like it

The one I tasted had the bourbon taste to it but like you said it was like a low abv bourbon. I've been looking at the 20l size barrels so I could do a 5 gallon batch. So the aging time is less if you have a smaller barrel?

So I visited a local cidery yesterday that had a decent selection of cider on tap and a couple of those were one with hops and another regular cider aged 6 months in bourbon barrels. I tried both and concluded that I didn't care for the one with hops but really enjoyed the bourbon barrel one...