Search results

SSBrew - 728
Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
  1. A

    Temp for pitching Notty

    I generally pitch at 72F and move to a cooler area in the basement 62-65F Just curious what is the lowest temp anyone has pitched Notty and had fermentation take off?
  2. A

    Unpasteurized juice?

    I use UV pasteurized from the local orchard with no problem. It clears in secondary in about 6 months. Tastes fantastic.
  3. A

    Cider OG not dropping

    If your airlock is bubbling it is active. Give it time.
  4. A

    Ed wort's apfelwein

    Mine is still and sweet and definitely wine. Not at all cider. Less apple. I would classify it as sweet as a German Riesiling or Asti Spumante. Last night I just had a couple full glass of one I started back in Dec of '11. Bulked till yesterday when I bottled it to gallon jugs. Mine ended up at...
  5. A

    Cider OG question

    1.051 to 1.060 would be a good bet.
  6. A

    Dam! First over flow!

    I almost always switch to a blow off tube on day two. It may not reach it but its always nice not worrying while sleeping or at work. I switch back on day four.
  7. A

    Secondary yeast viablity

    Its a tad sweeter than I wanted and now thinking about adding some Montemorency Cherry juice to tart it up. Just wondering if that might set off yeast again. If the yeast is done it shouldn't.
  8. A

    Secondary yeast viablity

    This has been bulked for about 8 months.
  9. A

    Secondary yeast viablity

    Yep ale yeast. I may just bottle it still. Thanks!
  10. A

    Secondary yeast viablity

    How long will residual yeast stay viable in secondary bulked apfelwein with a ABV of about 8.5%? Possible to still bottle carb it? It's sweet at a FG of 1.002
  11. A

    First Time Cider

    I have used Wyeast sweet mead 4148 and Nottingham ale. Both not a whiff of rhino.
  12. A

    First Time Cider

    I keep hearing smells like pounded butthole and Rhino farts but that just hasn't been my experience. All my batches smell lightly appley during fermentation.
  13. A

    Cider clearing issue

    Time...my cider was cloudy for months in the secondary. Then it cleared at the end of month three.
  14. A

    1 gallon first time batch

    My first cider definitely needed a blow off tube. Used a sweet mead Wyeast smack pack and it was volcanic for several hours.
  15. A

    Topping off & Air space

    If your still in active primary fermentation I see no problem with that headspace. If your near the end or in secondary and are taking readings every day looking for a target FG then your introducing a lot of air on that larger surface. Secondary in as small a vessel as possible.
  16. A

    Racking and Secondary Fermentation Question

    When you do this, you are aerating your hard worked for cider. Oxygen is bad at this stage. Siphoning with the tube at the bottom of the secondary keeps aeration to a minimum. You are filling from the bottom up.
  17. A

    OK, so I made cider vinegar...

    Here is a more detailed procedure. http://www.earthclinic.com/Remedies/how_to_make_apple_cider_vinegar.html
  18. A

    Making vinegar with not great cider?

    How long has it set? My grand mother used to make vinegar. I used to see her doing very similar to this. http://www.earthclinic.com/Remedies/how_to_make_apple_cider_vinegar.html
  19. A

    Very stupid newbie question

    It took me three ciders and a Ed Worts wine to figure out ideas versus reality. Learning is a never ending process. I just wish I had a place to ferment that was a couple degrees cooler. I think I could get my ideas closer to reality.
  20. A

    Racking too soon ?

    Get a Hydrometer. Only way to come close to the results you want.
Back
Top