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+1 on raspberry cyser

Long story short, 1.056 OG 1.010 SG Bottled in regards to testing carb level every few days and then pasteurize to kill fermentation and keep carb level. (main experiment) Result was that it was a bust and all bottles were over-carbed before pasteurization. In the interest of health and...

Sodium Benzoate and Potassium Sorbate are added as preservatives and SHOULD NOT be used for home brew cider. It will make fermentation difficult or impossible to start. Ascorbic acid is, however, OK for the fermentation process. "... ascorbic acid allows certain oxidation reactions to happen...

I believe you will quickly discover a very important ingredient is Time. Also, would you show up to work without pants? Get a hydrometer. :)

in my humble opinion, vinegar and home brew cannot exist together in the same brewery for obvious reasons! Pour the 'vinegar' out in the distant woods!

Ditto, my friend. I did the same thing I reported on another post a few days ago. Decent carbonation at night, but in my opinion could have used a tad more. Left it until lunch the next day, opened a test bottle and it simply gushed out! Wow, after only 12 hours the carb went from a little low...

Bad news. I tested the carbonation level last night and it was pretty good. I was going to pasteurize over lunch today, but it is too late, gushers! Now I will carefully pour all the cider back in a sterilized fermenter and have another go. Forgot to mention that SG in bottles when 1st bottling...

Thanks! I used raw fresh pressed cider (originally very cloudy), sugar, and Nottingham yeast, fermented at 68 F. I did not use pectic enzymes for this batch. I guess I am going to have some lovely, bottle pasteurized, lightly carbonated, semi-dry Scrumpy style cider! :)

Again, thanks Pappers, for all your good work on this pasteurization matter. This experiment is working great for me. However, how did you get that bottle in the first post picture so clear? Did this one sit in the fridge for a while?

Thanks Pappers, for your input and your original Sticky post experiment regarding pasteurization to produce a semi-dry, bottle-conditioned sparkling cider without using chemicals! Reproducibility is one of the main principles of the scientific method, and refers to the ability of a test or...

Hey guys. I am starting the pasteurization experiment tonight. Wish me and my safety glasses some luck! I have a cider at 1.010. I am going to pasteurize 6 bottles tonight as 'still cider'. I am actually going for a tiny bit of carbonation due to what is already absorbed in the cider that is in...

This guy did what Fletch78 suggested and tried the carbonation level after only 2 days. It was light carbonation and then he pasteurized right away. In fact, from comparison with the pasteurization sticky, this failed experiment was far less carbonated than the sticky successful process! I...

I am not surprised by this. Apples and caraway seeds are present together in many German food recipes. I will have to give this a try (in a 1 gallon sample ;)) I am now just brain-storming past typical New England fall spices like 'hints' of cranberry or pumpkin or nutmeg or cinnamon. How...

Hi guys. I have a 5 gallon batch of cider OG = 1.056 12 days later (today) SG = 1.019 I found that my SG and Time is linear relationship. Basically I am losing about .003 points SG a day. I plan to ferment until 1.010 for a semi-dry cider, then prime/bottle/wait/pasteurize. My question is...

welcome from the Worcester Hills!

Cheers!

Cheers, buddy. I spent a March weekend in St Cloud in at a boat show many years back. -2 F during the middle of the day. People in Massachusetts complain about the cold but I believe you guys have a monopoly on it.

Google searched on anything related to brewing. Always brought me here. Lurked for a while. Signed up.

To make a long story short; I am a chemical engineer from Texas who now creates software for the health care industry in New England. I get back to my roots by running fermentation experiments and processes; in the past it was extract beers but since my move to New England 10 years ago, it has...

This is a good time to employ the ye olde scientific method using a small batch... Observation: lager at ale temps produced a good beer in the form of anchor steam Hypothesis: I think this process could make a good/interesting cider Experiment: Create the cider using lager yeast at ale temps...