Recent content by Attikai

Yeah I'm making fresh ginger juice. I'm wondering how much to use and if I want to add it in primary or secondary fermentation.

I have started an experimental 2 gallon batch of cider. I want to make something similar to Two Towns Ginger Ninja. Any thoughts on how much fresh ginger juice I might want to add?

I greatly prefer carbonated cider. You might consider moving to a draft system. Not having to bottle is a big plus.

Have you tasted it? What if you use a wine thief to get a taste and go from there?

Cider shouldn't retain its head.

A friend made a peach cider. He used peaches and apples. It came in at 13% so he considered it almost a wine. To date it was the best cider I have ever had. This summer I plan to attempt to replicate it with his help.

I haven't brewed beer in maybe 8 years. I have been thinking of getting back into it. I bought a new house recently with a lot of fruit trees in back including an apple tree. So I figured I would make some cider for the first time before I start in with beer again. I pressed 5 gallons of juice...