Recent content by Agnt92

http://skeeterpee.com yeah I'd defintely go with this. I got a batch going right now. Dont see why you can sub or better yet add tea to the must and make hard Arnold Palmers. Make a few gallon test batches with varying concentrations of teas til you find what you like.

Negative, only needed if you want a more tart Macintosh taste.

Love it when my 1 yo son gets a hold if my cell phone!

Two weeks in primary left at 1.006 right at 1.004 letting it go in secondary for another week them prime and bottle. Sample tastes awesome!

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AppleKush take 2. 2gal whole foods 365 AJ WLP002 yeast (starter made 2days ago) 50 ml turbinado 30 ml table sugar 1tsp yeast nutrient OG juice 1.053 OG juice + sugar 1.060 Bacardi gold rum in the airlocks :P (just in case some back flows into the must.)

Really cloudy juice. Whole foods doesn't filter their AJ. No additives either, NFC. Tastes better than most ciders I've had and smells fantastic. Taking no chances this time. Sanitized everything with io star and prepped a yeast starter 2 days ago (smells fzntastic after 2 days, 1/2 inch if...

Good news is I'm gonna try again today. Got me some whole foods 365 aj and some WLP002 yeast. Gonna make a yeast starter this time and add a bit of maltodextrin for body. Whole foods aj rocks! Comes in a gallon glass jug I can use for future brews.

Definite vinegar taste as well and no kick like a 7% abv beverage should have. Most likely an oxygenation probs from one step sanitizer flowing back into the airlock. I had a krausen issue on days 5 n 6 that pushed itself into the airlock. 1 batch may have made it so i primed and bottled it to...

When I look at the data sheets for yeast, is the stated attenuation actual attenuation or apparent attenuation?

Had a problem with my batches. Both jugs haven't moved off the Sg's 1.02 and 1.01. Both are starting to smell a bit vinegary and are no longer fermenting. Any suggestions???

Aux

Try using turbinado sugar instead if white sugar. Turbinado isn't 100% fermentable from what I understand. My last cider is 60/40 turbinado/table sugar and s04 ale yeast. Finished at 1.01 from 1.064. 10 days in primary 2 weeks in secondary.

Lavlin 1118 is a beast. It eats all the sugar and apple flavor from the cider. I use ale yeast instead of champagne yeast. Ale yeast leaves flavor and doesn't dry it out so much. Try different recipes on this site. I'm making this one now. Just racked this one to secondary and it tastes...

So I checked the gravity on both batch's. First batch Sg at 1.02 and second at 1.01. I racked the second one and gave it a taste. Now I see why you go through 5 gallons a month. Looking really good and cleared up nicely after racking.