Recent content by CideyMan

I had one 12 oz bottle blow up on me last weekend. Water was between 140 and 170, and it was about 10 minutes into the process. Very loud and threw glass a bit. I've noticed that the fluid will expand almost up to the cap. I think leaving at least 2 inches of headspace is essential for...

My advice to avoid bottle bombs is to pasteurize: Never over fill your bottles, I've found that having at least two inches of headspace on a 12 oz is adequate(especially if pasteurizing). I shake one a day and look for carbonation. After the first few days and carbonation starts I'll put one...

I have a pound of light dried malt extract, anyone ever add dried malt to apple juice instead of sugar? I would be looking to add the pound of malt to 3 gallons of apple juice and Nottingham ale yeast and nutrients I will take a swig of hard cider for every response I get! Sent from my...

I started brewing in mid January and have been sourcing my bottles from Sam Adams 12 packs. The first spin I gave them in the dishwasher heated the bottles and made the labels just slide off when removing. Only a few labels actually came off in the machine, be careful not to clog your dishwasher...

Has anyone tried making graff by adding commercial beer to cider just before bottling?

Day 15: The plastic 1 liter bottles are firming up so I've been trying some 12 oz bottles. I had one yesterday with just a little hiss when uncapped but hardly any carb in the beverage. Had another tonight and could visibly see bubbles sticking to the side of the mug, but not much carb in the...

Day 10: Bottled the cider! I started with a little less than 3 gallons of about 8+% ABV cider. First I siphoned off and bottled 6-12oz bottles and 1 liter plastic bottle filled with pure hard cider. Final Gravity of these were 1.006 Then, I added half a gallon of apple juice to the remaining...

That's stuff is delicious!

Thanks all, I bottled them up! 6 without back sweetening and a plastics bottle for carb indication and 18 with back sweetening and a plastic bottle for carb indication. Once carbed, I'll post results and duration. Cheers!

On day 8 I racked into the bottles the juice came in(sterilized of course) and then transferred back into the better bottle I used as the fermenter(also sterilized). As far as aging goes I plan on drinking these pretty quick but, ill probably save a 6 pack for a few months.

Is bottle carbing possible after a 24hr cold crash? Ideally I want to cold crash, bottle carb then pasteurize What is everyone's experience

First timer here and this is how I’ve run my batch: Day 1: 3 gal apple juice(from concentrate, with absorbic acid) 2 lb brown sugar 11g Nottingham Yeast Mixed(shook) the sugar into the juice at room temp. Rehydrated yeast and pitched. Airlock installed. Fermented at about 68-72F. I...