Recent content by chainsawbob

Well, yes you can use these. But is that not a chemical? Are you not adding adjuncts? A lot of people I know don't use these,nor are they very popular in Europe. Personally, they make my joints ache when I drink them in any wine or cider. I believe the original post was about fermenting from...

WVMJ, You are preaching complete bull****!!!!

WVMJ, Get Real Man!!! Do you not pasteurize your ciders at all? The whole universe of fermentation is about germs!!!!!!!!!!!!!!!! you have to be smarter than that. Who gives a damn if their are germs in there from whoever's hands? Do you not understand microbiology? Or do I have to explain that...

Depends how you brew your cider. I put no sugar in the cider before inoculation. I let it ferment fully, then place it in secondary. At this point, it is very tart, and not very sweet. But it does taste very apple'y I then bottle with a cider sugar I make myself. It only takes 2 or 3 days for...

That's why you streak them in petri dishes. You select the colonies from the dish to purify the strain. Where it comes from, or who touched it doesn't matter in the end if it is a purified strain. By the way, most apples, organic or not are sprayed for "Apple Scab." Without these treatments...

I tried it again from my neighbor's apple tree, and got the same results. medium flocc, fairly good attenuation. As the sample started to wind down, I hit it again with more fresh cider, and sugar syrup/molasses, etc. It took off again. I repeated this until I got a quart-sized jar of active...

I think what Edcculus is trying to say is that the molds/yeasts don't originate in or on the apple. They are really a carrier. It acts as a catalyst, or breeding medium. It is a place where most people are able to find them after the fact. It is nature's petri dish.

I have tried the technique in the video. I used an organic Gala Apple from Chile. I stripped the skins off and placed it in a bottle with the rest of the macerated apple. I put brown sugar, water, and unsulfured Molasses in it. I shook it every couple of hours to oxygenate it. I got a really...