countryboy45683
Active Member
How full should a 5 gallon carboy be with unpaturized cider, and 2 lbs of brown sugar. Champagne yeast.... Mixed it up a couple days ago and now questioning if I left too much air space in there...
Now which ring are u talking about? before the starts to go smooth and neck up?
Like these below?
http://www.facebook.com/photo.php?pid=130713&l=f5b92eb57a&id=1851127476
Well those are sterile rubbler gloves. I only had rubber stoppers with the holes in them for the airlocks. And I wanted to put them on their side to roll them. To mix the sugar. So we put the gloves in there to help seal so i wouldnt have cider all over the carpet. Then removed them resterlized the stoppers and put airlocks in. Kinda redneck but it worked. I love the apple smell in in the house now.
do not drop the dry ice directly into the cider. dry ice is -119F and will kill allot of the yeast and seriously piss off the rest. not to mention that the CO2 will dissolve in the cider lowering its PH which will piss off the yeast and will affect the taste of the final product.
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