I'm going to rack and make my caramel sauce today. It's already in a carboy and I don't have any available. Can I just rack into a brew bucket since I'm just going to bottle it tomorrow anyway?
Why would racking to a bucket make it more cloudy than a carboy?
Why would racking to a bucket make it more cloudy than a carboy?
It saddens me to say that yesterday my delicious caramel apple cider committed suicide....or was it murder?! I walked into my closet and the jug was corkless. There it was just....molding. I found the cork about 2 feet away. I had a few mandatory tastes here and there, but this was made specifically for our beach vacation next weekend so I tried my best to stay away from it or let anyone else near it. I think it was sad when it saw a fresh batch of bottles set down beside it. Just shed it's alcoholic cork and that was it. I cried a little.
It saddens me to say that yesterday my delicious caramel apple cider committed suicide....or was it murder?! I walked into my closet and the jug was corkless. There it was just....molding. I found the cork about 2 feet away. I had a few mandatory tastes here and there, but this was made specifically for our beach vacation next weekend so I tried my best to stay away from it or let anyone else near it. I think it was sad when it saw a fresh batch of bottles set down beside it. Just shed it's alcoholic cork and that was it. I cried a little.
Whattawort said:It saddens me to say that yesterday my delicious caramel apple cider committed suicide....or was it murder?! I walked into my closet and the jug was corkless. There it was just....molding. I found the cork about 2 feet away. I had a few mandatory tastes here and there, but this was made specifically for our beach vacation next weekend so I tried my best to stay away from it or let anyone else near it. I think it was sad when it saw a fresh batch of bottles set down beside it. Just shed it's alcoholic cork and that was it. I cried a little.
How far along were you when it blew off?
That is sad... sorry.
It was done. I had it stowed away in my beer closet. The flavor was right where I wanted it too. I had finally got that cinnamon to caramel ratio right. I've always had trouble with that jug. It doesn't like corks. I can put a cork on it empty and it still tries to throw it. Next time there will be some plastic wrap added to the equation.
Hi, virtual novice here! I'm brewing a strawberry cider and I'm not sure how to remove the strawberries. Do I just strain the whole lot into a secondary container, leave it then freeze it? Any help MUCH appreciated!
pwortiz said:If you can provide a little more information, that would be helfpul regarding how you have the strawberries in the container, what kind, etc....I'm guessing that you've got them free floating rather than in a bag and probably in a carboy?
The method I have used in the past when using fresh fruit without a mesh bag in a bucket (easiest I have used so far), is to simply use one of the nylon mesh grain bags (sanitized of course) over the end of my auto siphon/racking cane. It's worked out as a pretty good filter...just a bit of material to manage.
ShelleyDickison said:Just started a batch today.
I kegged my first batch of this recipe today.......All I can say is AMAZING. As I handed my swmbo a taste sample I said "I don't think this will last long." She was in agreement. I bottled a couple of 6er's in case I choose to enter in a competition.
If I'm gonna keg this can I skip the pasteurization? I've never made any cider before AND Im kinda new to kegging beer anyway...
I read some people pasteurize in their oven instead of the stovetop method. Oven sounds safer, better to control 190 degree temp, and easier since I don't have a larger pot. Any thoughts?
I read some people pasteurize in their oven instead of the stovetop method. Oven sounds safer, better to control 190 degree temp, and easier since I don't have a larger pot. Any thoughts?
Yes. follow the steps for making a still cider, add 5 crushed Campden tablets before racking to your keg. Stovetop pasteurization is only to kill the yeast in the bottles so they don't overcarb.
A little off topic, but i found this info. to summarize the highlights:
Ken Schramm, the author of "The Compleat Meadmaker".
The best way to pasteurize in the bottle, sez Ken, is to use your oven.
Put all the bottles into the oven at room temperature, slowly raise the temp to 150F, hold for 25 minutes, turn the oven off, open the door and allow the oven & bottles to cool to room temp again, then chill.
Read more: http://www.brewingkb.com/homebrewing/Pasteurization-in-the-Bottle-3607.html#ixzz24TZj8aom
pwortiz said:Hey Mike, I'm actually reading that book right now. I think I'm going to try this method the next time I make the cider!
Enter your email address to join: