Recent content by Brew It Back

By the way, since this will be an experiment I am planning on doing a small batch- 5 L

I am thinking of experimenting with Khat. For those of you who don't know, it is a plant with mild stimulant qualities (don't worry, it's legal where I live). The leaves are usually pressure cooked to create a mildly sweet tasting drink. I am trying to think of a way to incorporate it into the...

Thanks, in that case I'll just let it do it's thing for a few more weeks and rack again. I'm kind of reluctant to add store-bought juice to my fresh-fruit cider, especially since I'm losing so much due to sediment..But I guess it's a better option than moving my cider to smaller 1 gal carboys.

I used the slicer function (some of the pears were frozen first), then pressed it with a small plastic press I borrowed from my local wine making place. I think I could have gotten more juice out of the fruit with a better press, but as I said earlier- most of the juice already separated during...

I'm not sure how to tell the difference, it doesn't seem to be very solid- yet more dense than the cider itself. During the pressing I used a nylon straining bag. I there a better way to do it? The press I used was pretty dinky.

IMG_4652 by Brew It Back posted Sep 25, 2018 at 11:31 PM This is my first time making cider, so excuse my ignorance. As a beer brewer, I am kind of alarmed by the amount of sediment in my cider. Mind you, this is after I racked from primary to secondary about a week ago. Also, the airlock is...

Lalvin 1122 I believe. Is it too late to add or should I just rack and do so now?

I made my first batch of wine (grapes were from my backyard). OG was ~1.08. The primary fermentation was a little slow, it dropped to SG 1.03 only after about a week, at which point I racked to secondary. It's been three weeks since I pitched the yeast, and it's sitting at SG 1.2- 1.018 at the...