Search results

I would like to win a carboy cleaner because I have dirty jugs and not enough money to brew and buy one for myself.

super cool!:rockin:

Make sure you clean the bottles VERY WELL. Once you get the vinegar started, it will be a ***** to stop. A little vinegar taste seems to go away, but strong vinegar is always going to be vinegar. :drunk: :confused:

Longest I have left a batch in primary is 145 days. Its the best tasting batch out of the last 20 or so.

I have made about 10 batches in 5 gallon water cooler bottles. Leave it go, you wont get any off tastes. I bottled some too early and it sucked. it never cleared right and tasted not so good. We used it to cook with. At the very least, let it go a week after the bubbles stop.

What was wrong? All mine seem to go to about .997 Don't seem to matter which yeast I use. Even the not as good batches seem to all get drank pretty quickly.:drunk:

Dangerously good. :drunk:

Cooper brewers yeast works fine. Just be careful of blow outs. Top fermenting yeast.

As soon as its crystal clear you can bottle it. it seems the longer you leave it on the yeast cake, the smother it gets.:rockin:

its best after 2 years. Most of mine never makes it past 2 weeks.:mug:

you can test your hydrometer by filling your test tube with water. It should read 1.000.

Any one try Cran-apple or cranberry juice just straight? I'm wondering how cranberry cider would taste.....:cross:

I just opened a bottle that I started in June and bottled around the 7th of November.... Its the longest I have let one age yet. I wish I would have hidden more of them and let em age. This stuff is sooooo much better than the ones we drank at 4 weeks in the bottle. I bet its even better...

There is a chance of wild yeast from fresh pressed apple juice. Make a good starter or use a couple crushed campden tabs and wait overnight to pitch the wine yeast. It seems hard to screw up a batch of this stuff though. I've made quite a few batches now, maybe 20 or more and not had an un...

Hows it taste? Hows the gravity? Sometimes raw juice takes a long time to clear. Did you use a few campden tabs and wait over night before pitching the yeast? Or did you use the wild yeast from the raw juice? If its fermented all the way out, then yes you could bottle. :tank:

Yep... 3 gallons of juice and as much sugar or honey as you can fit. 3 gallons juice, 2 lb clover honey and a crushed pear and a packet of Nottingham dry.. That should make the perfect scrumpy....About 8% Mine is almost carbed perfect now and stronggggg....:rockin:

let it sit longer. Its allot better after 7 or 8 months.

Works fine. As long as the one you're taking out tastes OK.

Put a little pear in it. Kinda tastes like green Jolly Rancher.:rockin:

It seems to me that its the ageing on the yeast cake that dose it. Mine is going on 10 weeks now. I think I will try 12 weeks this time. 8 weeks was the longest I let on sit in the fermenter and it was one of the best. The Magners cider site says that after 8 weeks, they leave the...