Recent content by CMcPherson

It is a journal that I expect plenty of us beginners are enjoying.

Keep the updates coming! I have an English Cider yeast on the stir plate now. I would like to try the Wyeast Cider and White Labs Sweet Mead soon.

Awesome...that's the best answer I've received to this question I've wondered about.

Thank you. I don't add nutrients and do my best to ferment at the low end of temp. PME... what is it? Is it just pectin enzyme?

Is it possible for the cider maker to reduce Nitrogen or is it only determined by the Nitrogen content in the juice? Is PME the Pectin enzyme that is added prior to pitching yeast or one of those fining agents that are used toward the end of fermentation?

I came up with this routine kind of on accident. I bought 6 gals of local cider and put them in the fridge until I could get to them. When I finally had the time it was almost a week later. I noticed all of the shmutz that settled out on its own and racked off of it and added pectin. I got busy...

Here are the links to my research on this subject. The last is a link to the best price including shipping that I could find at the time. https://www.homebrewtalk.com/showthread.php?t=351463&highlight=tannin https://www.homebrewtalk.com/showpost.php?p=4382358&postcount=4...

Why not skip the nutrient if you're going to stop before dry and Sorbate? I don't know of anybody else doing this but I like to add my pectin first a couple of days ahead and then rack onto K-Meta/Camden tabs after it has settled out. I know this is an additional step that many may call...

Please keep us posted on how it goes! It's been too long for me to remember if keeging has been discussed with you but I highly recommend looking into a simple Corny keg setup. That way you don't have to deal with the guessing game of bottle conditioning or yeast at the bottom of bottles. A used...

Thanks you two. I'd post a pic but it will look exactly like every pic posted if I Google "white mold on cider". White molds are rarely dangerous (think Salami or other fermented sausages) so I guess I'll let it ride for now.

Nevermind that this is going to be vinegar. What would you do if this was regular hard cider?

Hi folks. I have a batch destined for vinegar (on purpose). It's almost dry and I expect to add my vinegar starter soon. I have a whitish/translucent film on the surface that looks like it's a mold. What should I do?

I must admit... a big reason that I like the open fermentation method is that I get to play with my cider. Now I'm geeking out over vinegar. I do the same thing with my honey hives. Nothing more fun to me than lighting a smoker (or two :D) and looking for the queen. My BBQ on the other hand...

If you're looking for a non-fermentable sweetener, take Mylars suggestion. I'm not familiar with it but I've grown to rely on his advice.

The "hassle" come in when you're using fermentable sugar because you have to account for continued fermentation. Otherwise, you're just adding your non-fermentable sugar to your own taste.