Recent content by backi00

I just attmepted to pasteurize some bottles i have of cider. Heated the bottles to 160 F for 12-15 minutes and then let cool. I will keep an update for bombs and taste when i test them. gravities were 1.002, 1.012, and 1.02 at bottling time. I used a plastic bottle for each batch to test for...

Thanks for the replies. I did cold crash all this cider that i have bottled. It varied from 1.000 to 1.02. I cold crash it for 48+ hours and then bottle. I am new to this so i am just trying to figure out what works best with my equipment/ what recipes i like best. I did not pasteurize the...

I recently bottled a gallon of cider (using EC 1118) which had a gravity of 1.012. I used a carb tester plastic bottle and once that became quite firm i decided to pasteurize. I placed the bottles in a pot of water and they were about 1/2 to 2/3 submerged at 160-165 degrees for 15 minutes. I...

Thanks for the replies, I just heated the fruit and then mashed/strained it to get juice without solids. Anyone else tried adding kiwis/kiwi juice to cider? Thought it would give an interesting flavor.

Sorry for the newb questions. I want to add fruit to a couple gallons of cider i have ready for secondary. A lot of threads were talking about using straining bags to keep the skins/seeds/solids out of the cider for racking purposes. Can i use a coffee filter rigged up in the cider or will...

Everything is going smoothly at the moment. I found out the yeast i have is EC 1118 which has not received good comments from what ive read. Do you prefer to age the cider in a secondary fermentation or let it age in bottles? I am trying to cold crash at different gravities to find what...

I am planning on racking to a secondary when the gravity is close to 1.000. In this i would like to add some fruit (blueberries,Raisins, honey) to add some flavor. I am just worried about waiting too long to bottle and not being able to carbonate. Ill prob split the secondary into 5 1 gallon...

So i have seen several different suggestions, but as a first time fermenter i am looking for some specifics. I have 2 1 gal glass jugs and 1 five gallon jug of cider fermenting. All of them are equal parts cider to sugar (1 gal to 1 lb.) with a generic wine/cider yeast. I am going to pick up a...