Recent content by Brentranome

61-65 deg constant

I had used cider house year from a local brew supply store. I may try an ale yeast next

That my friend is a do it yourself Ugly Drum Smoker, or UDS. I am currently in the middle of my build. Upgrading from my propane smoker.

So now that we are into it, if I don't use campden, how do I suppress the natural yeast found in cider without hurting the yeast I am introducing? After all, that's why I used it in the first place. Mind you, this is handmade cider from a friend, so it still has all of the natural goodies in it.

Straight alcohol isn't a horrible idea. LOL. Thanks!

I double and triple checked my gravity, it was showing me .98, but I am still new at this. might have to get the digital to help me out. The taste came out very dry, and without a doubt has quite a zing to it. I'm positive it's above 5.5%.

@WAORGANY The only thing better than cooking in one of these bad boys is drinking beer while you do it.

I just did my first ever batch of cider (4.5 gal), made from honey crisp apples at a local orchard owned by friends (Let no man ever complain of free cider), and I added in crushed campden tablets and let it rest in a fermenter for 36hrs. After that, I dry pitched the yeast and let it sit for 2...

Rule of thumb for me has always been to put my simple syrup solution in my priming bucket first, then rack my primary fermenter, placing the hose in such a way that it causes a mild whirlpool in the priming bucket, no real stirring needed. I have started this practice with my beer because I...