Recent content by Caliper

Ok, so took another measurement. I'm using a refractometer, so my starting Brix was 15, 8.8 on 6/22 and 8.6 today. Using online calculators, that puts me at 1.017 SG with 5.8% abv. I guess things are still moving a bit, but slowly. It still tastes sweet though.

I'm doing a batch of cranberry/apple cider. Using Nottingham yeast and the fermentation is getting really slow in secondary. Last time I checked, the SG was in the 1.02 area and 5.5-6.0% ABV. I'm fearing that the cranberry in the brew combined with ale yeast is heading to this not fermenting...

Not very helpful there! For us who are newer at this, just using guess and check to make a recipie is very expensive in time and money. With attitudes like this, why even have a forum?

There are also air currents that move our atmosphere around. Wine brewers rely on a CO2 blanket to keep their initial fermentation free of oxygen, so there is some blanket effect when releasing straight CO2. Either way, if we take the 18ft^3 of CO2 proposed, that would only represent 2.25%...

For whatever reason I always want to brew in the summer when orchard cider is harder to get. Have made several batches that were entirely store bought. Check the label for preservatives, especially k-sorb, and avoid those. But, anything that tastes good can taste better with the addition of...

Co2 is heavier than air anyways. So, unless you are surrounded by fermenting carboys while sleeping on the floor...

Anyone in SE Michigan have tips on where to get the best source cider? I've made some with Porters Orchard cider from Goodrich and like the results, but I'm wondering if there are any orchards with cider optimal for brewing?

For aging, I believe you should move to glass. Most plastics are slightly porous to oxygen and may allow oxidation despite being "sealed".

I haven't found the need to be so picky on juice, but then I've never find any juice specifically labeled for fermenting purposes. The unpasteurized juice from a local orchard is very nice, but I've found that any preservative free, unfiltered juice/cider will work.

How old is "old"? Since you say it's pasteurized, I'm assuming this is non-alcoholic cider? Are you wanting to drink it or ferment it?

I haven't yet gotten to 6-9 months, only have the patience for 3-3 here but I'll second that time is the best ingredient! It's also the hardest thing to hear when starting out! I reccomend starting a new batch every week or two for awhile to keep the pipeline full so you don't have to wait so...

The biggest thing I have learned is that this stuff takes time. I've brewed mostly ciders and just starting mead, but my best stuff is made when I leave the carboy in the back corner and get involved in my other hobbies. Maybe your friend was trying to do too much and not waiting enough.

People have been doing this for literally thousands of years. Even before we knew about yeast or bacteria. It ain't rocket science!

Give it time. Let it sit in glas for a month or two and I find any strange smells dissipate and the cider flavor is enhanced.

I've only been brewing about a year, but based off my experience I'd have let it set much longer. I rack it once after the initial fermentation has died down, then again after it really has stopped and most of the lees settled. After the second racking, I let it sit until fully clear before...