Recent content by CiderHouse

I waited a few weeks to carbonate my cider...didn't have the room to bottle, so left it in the fermenter. I added the sugar in the right dose, put the lid on, and waited a week. There is no secondary fermentation going on. I'm not sure what to do now...maybe fire up another batch of cider...

Is there any other way to chill this thing that a Peltier? Everything I read says 20-30 degrees below ambient temperature... That's going to put my brew at 40-50 degrees during the winter and 50-60 degrees in the summer. 40 would be okay, but 30-35 sounds more like what I want. I would...

The end cabinet on the penisula is where the dead space begins. It goes about 18 inches to the pillar. The other way, there's 13 inches of dead space. The height is at least 32 inches...it could be as much as 40. If I'm going to hide all this, I might need to use a smaller CO2 tank than...

I have not heard of a cold plate chiller before. If such a thing exists, that might be the answer I'm looking for. Do you know how to find of these? I brief google turned up nothing. I assume I'd have to put in a thermostat of some kind.

I have 13 inches of space to install a kegerator. This is my thought: Take a 10 inch diameter section of air duct and put it inside a 12 diameter inch section. Drill holes in both and use long bolts and a nuts to mount it perfectly in the center...probably only need 4, but I would do 8. Put...

I definitely preferred carbonated. I'm getting good results with bottler fermentation, but there's sediment. I'm also always very paranoid about a bottle exploding...I'm probably no where near that level...it's just scary because I don't have enough experience I guess.

Cider 1 gallon Apple Concentrate 1/2 can per gallon Pectin Enzyme 1/2 tsp per gallon Nutrient 1 tsp per gallon Sugar 1/2 cup to back sweeten per gallon Champagne Yeast 1/6th packet per gallon Kmeta 1/6 of 1/4 tsp per gallon (1/4 tsp...