Recent content by arif8910

I know this is a super old thread but I wanted to share a helpful discovery I just made while calculating how much Cascadian Farms apple juice concentrate to use to prime my cider. I discovered that 1 teaspoon of Cascadian Farms Apple concentrate contains 2.25 grams of sugar...pretty much...

Hey there, I just wanted to share a technique and pose a question all at once. I have been brewing 3-4 gallon batches with my BIAB set up for sometime now. As many have noticed when using BIAB, the amount of break material tends to be excessive so I always end up with some in the...

Attached is a picture. Also if I'm letting the enzyme work for 24 hours, should I refrigerate?

Hi all, I just put together a test cider which I will be dry hopping after active fermentation. I added pectic enzyme about 2 hours ago per package instructions and the general consensus that it is best added 24 hours before pitching. Now two hours later there is significant sediment...

Hey all, thanks for the food for thought here. Apologies for the delay...life gets in the way. With regards to bacteria within the core, I cut the apples off the core so I don't think it is a huge issue. In terms of the fruit cap, I have been agitating lightly every day or so just to keep...

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I did not stabilize and had actually anticipated a slight restart in fermentation. I would say I got exactly what was expected in that regard: some small bubbles hugging the apples and very minimal airlock activity. Is it problematic to have some additional fermentation in secondary? I would say...

So I made a 3 gallon batch of cyser (OG: 1.11) about a month ago and racked it from 5 gallon primary to 3 gallon secondary about two weeks ago. I lost more volume than expected to fermenter trub, if you will, and decided to fill the additional headspace with a blend of fresh apples. I prepared...

Thanks for the help! When you talk aging with mead do you mean bottle aging or aging in the secondary? Or perhaps a combination of the two? I have not found a clear answer or rule for this in my research.

Also I had very little foam and what appeared to be a less than energetic fermentation. After 1.5 days it was bubbling energetically and then it quickly quieted to one bubble of the airlock every minute or so.

Hey there, first time mead maker here. Been brewing for a while and wanted to try my hand at mead. My first batch (a cyser--recipe follows) fermented from 1.11 to 1.0 in one week. I was expecting at least several weeks considering my research generally found that honey ferments slowly. I...