Recent content by Byeast

Campden, definitely.

That sounds really high for just fresh cider + apple juice concentrate. Did you add any sugar? In any case, EC-1118-fermented cider will acquire more tart flavor after several months of aging, in my experience. It also carbonates beautifully, so I recommend doing several carbonated bottles.

Hah! I was getting at the general concept in my OP, but I'm doing a fortified wine.

Thanks for the replies so far! Part of my interest comes from the wax sealing process used in the Speyer Bottle: http://en.wikipedia.org/wiki/Speyer_wine_bottle

It seems that a similar process already exists: http://en.wikipedia.org/wiki/Alternative_wine_closure#Vino-Seal_and_Vinolok What do you guys think? Worth a shot with what I have?

Very useful, thanks.

Hey everyone, I came across some cheap, nice bottles with tight fitting/sealing glass stoppers. It occurred to me: Would it be feasible to bottle a flat beer or wine by fitting on the stopper, and coating the stopper in wax past the joint and up to the neck? Rather out there, but it's an...

Sounds good, but: Mayday! Way too many cloves! One or two.

Definitely sounds like high temp.

Hello, thought I'd chime in. You can make a good cider with short aging times. Now, two recommendations: 1. A beer yeast (ale yeast) 'requires' less aging (as MindenMan pointed out, with higher abv and wine yeasts you run into alcohol heat). 2. Your cider will probably be cloudy after...