Recent content by Andy77

Here's my semi-idiotic question, is that 5oz by weight or volume? As i don;t have a scale in my kitchen, whats the volume of dry measure for priming? thanks

hmmm, I'll try that when i get home tonight. definitely didn't forget the sugar,

Made two pale ale's in August, had good primary fermentation on both, started on July 20 bottled on Aug 8, used the same amount of priming sugar, one is dead flat, the other perfection, i'm guessing that the flat one is a lost lot, can it be rescued?

Quality beer bottles, I prefer Sam Adams, Long Trail, and Magic Hat, as long as they're not screw-tops.

That would be for still cider, correct? i like to lightly carbonate mine, and will usually ferment in primary for a few weeks, until it stops bubbling, rack it off into a secondary until it clarifies a bit, then prime and bottle, THEN the aging starts, last batch went about 9-10 months before it...

yeah, thats what i figured, i'll see what happens in a few days. it did clarify quite a bit as it sat in the primary, thanks for all the advice, everybody!

it's 5 gallons, and the whole thing is very still zero pressure in the airlock . i used the wyeast cider yeast 4766. initial gravity was 1.049, before i added the sugar it was 1.000.

I racked my cider from the primary yesterday (after 3 weeks) and for some reason decided to feed it a bit, and added about 2 cups of corn sugar, unfortunately, the fermentation has not continued, can i re-pitch to get it going again, to get it to dryness before i prime and bottle? i'm afraid to...

after that much time, when you bottle, can you carbonate, or do you go still?

Probably racking off my cider this weekend, fermented for about 2 weeks by saturday, slowed down to almost nothing by now, starting to clarify. I'd like to make a store of yeast for the future. I intend to cryopreserve with 10% food grade glycerol (if i can find it) in sterile 15ml conical...

Just FYI, you can get anything you need from a scientific supply house like Fisher Scientific or VWR, I plan on making my frozen stock soon, you can get sterile tubes, anything you need.

The outgassing at forst could have been SO2 from your campden tablets, did you notice a smell? Shaking probably forced out much of the dissolved gas, so that would stop the pre-yeast bubbling. Give the yeast time to get started, you'll have fermentation soon.

Planning a batch of cider for this weekend, using 5 gallons of pasteurized preservative free cider pressed last weekend at B. F. Clyde's in Old Mystic, i plan to use some pectic enzyme before i pitch, and am using the Wyeast cider yeast, but my big decision is whether to use the sodium...

unfortunately, i'm not able to crash cool, no fridge big enough in my small apartment. and did i say pectic acid? i meant enzyme :) i also think i might age it in my garage, it stays much cooler than my apartment, at least until spring arrives, and i had the bottled stuff in the closet.

i'm currently making cider, and my last batch had a slight haze, and to me, a slightly yeasty flavor (although my girlfriend/brewing partner didn;t notice) after a month or two in bottles, now, 10 months later, it's crystal clear and the aftertaste is gone, but this batch we're starting on...