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I have a bottle from the original batch in my "cellar". How long ago was that? Wow. I haven't even made a batch in two years!

If you intend to drink them young, you can simply put them in the fridge when they are where you want them. That will greatly slow the conditioning and they won't burst. They also will age at a snail's pace. I think you will find that cellar ing a first batch to be impossible. Notes 1) if...

Yes; 2-4 weeks primary then cold crash 2-4. I'm sure you could cold crash in a nice bath but keeping a container iced for a month seems... Inconvenient. Primary only with no crash is fine.(not sure how much of this you know but saying it anyway) Just make sure the yeast has eaten all of the...

I usually just do primary with a long cold crash 2-4 weeks after depending on the yeast ( I use many). You certainly can rack to a secondary. Not wrong either way.

Same as beer.

I want to thank all of y'all for trying my cider recipe and express how glad I am that everyone has liked it so much. I have slowly been refining my process and collecting everything I need to create a tutorial to include pasteurization. Been slow going though since life is always crazy for me...

How the Cote de Blanc yeast come out? I've never used it (on any cider).

Saison III is a beast. Bet it'd eat through just about anything. I keep my Belgians light so I don't know personally with larger beers. I'd say it's a fairly safe bet. I posted to this thread over a year ago and have brewed 4 beers and 2 ciders with this yeast. It is one of my favorites...

I just started a batch a month or so ago and took lots of pictures that I am considering turning into a mini-sub tutorial. Does anyone have any interest in that or think it would be a good resource to those new to cider?

I'm really excited there has been so much interest in my recipe! I can't wait to hear your batch turns out. Your method sounds good; except there is not a step where the juice is aerated. Did you include this step? Even if you did not you will still get good results it just may take longer to...

:rockin:

That's if any of these were actually infections and if they were the same... I threw out the bucket as a precaution because I get them for free. Do a lot of Belgians at higher than average temperatures. Starting to think weird stuff on top is standard.

*update for anyone reading this thread in the future. * Have made two ore batches with bleach bombed equipment with no problems. Bleach bomb for the win!!!!

Sorry for the late reply. I'd let it go a month at least before bottling. Less time probably would work well too but a month should be safe. Best thing to do is take a gravity reading three days in a row to see if it's still fermenting. No change in gravity and you are close to your final...

Glad it turned out nice for you. I thought I was out until I found two bottles while packing up to move. Those bottles are about a year old at this point. Going to save then for something special.

Oh I stuck one of the Blue Berry ciders in the refrigerator tonight. I hope it's better now. I'm currently debating whether I want to bottle this cider or not. I've only got about 6 dollars tied up in the batch (two gallon).

I bottled a cider fermented with White Labs Dry English Cider yeast, Simply Apple and some blue berry juice three weeks ago. It had a strange grain sort of taste. I figured it was probably something weird with the blue berry juice and I'd just let it age and see what happens. In to the cold...

When my friends started home brewing and I tasted their stuff. Sorry friends.

Did I mention I got some Whit Labs Platinum strains that were a month expired of a buck each? Hello Saison III! It's been too long.

I went into a lhbs in a different town today. I walked in with a recipe all planed out. What I left was defiantly not what was on my list. Between substitutions, a small but free bag of dark malt, and other flights of fancy I'm still not exactly sure what I'm brewing, and I don't care. I don't...