Recent content by cujocon

What a fantastic Positive story...man, thanks for sharing.

I didn't rack to a different carboy, I just topped off the current one. I used finished hard cider, not apple juice - did not want to restart fermentation. It better be safe to drink, since I've already gone through 2 growlers by myse....ach..splurt..poison!@!! JK - stuff is awesome.

what does one do with 250 + gallons of cider in a single year? If you are drinking it...that's like 5 gallons a week. If you are giving it away - isn't that expensive? I make 18 gallons a year and drink it all by myself...I could see doubling that...but not more.

I bottled this on Monday. It tastes fantastic, the color is clear straw, the aroma is apple juice more than cider. No negative effects of the infection as far as I can tell. Thanks for all the advice and help.

I was at a wedding. The groom made all the libations. They were not good. When I say not good...many were gushers...blowing up on guests. All of one variety clearly were infected (cheerios anyone?) Groom seemed to think all was right with the world. I certainly wasn't going to say a...

I would love for that to be the case...I'll be thankful for any amount I end up with.

Just started a big batch 22 cups rinsed Thai Jasmine 2 cups Red Rice (for color) 8 crushed up Yeast balls I cooked the rice in 12 cup batches with 12 cups of water each in giant disposable turkey pans in the oven at 350, sealed well with aluminum foil...cooked 90-120 minutes (both pans in oven...

Thanks so much for the posted video...made my day!

What a great event. I found out about it too late to enter the lottery, but would have loved to attend. Maybe in the future! Thanks.

following advice here, I added some cider I had finished earlier (not fresh) and added 1/4 tsp of potassium metabisulfite. It is still sitting in the carboy until I can get around to bottling.

Make sure you pay attention to the top right panel. Pretty funny though.

I was posting on BA and the moderator deleted my thread because he didn't think my question was worthy of discussion...despite it gaining 4 pages in a few hours. My question wasn't troublesome or combative. I simply asked how best to support a bar that served a product I liked but couldn't...

First - I tasted this and it is really very good. On advice of Yooper and my personal Cider guide, I am going to top this off with hard cider that I have bottled earlier, and I'm also hitting it with 1/4 tsp of metabi. I went back and looked at my notes from November/December and I did not hit...

I'm going to leave this carboy alone now that it's already blessed with bacteria... Maybe you can see it in the photo, but I do also have another carboy that hasn't been infected yet...should I top this off with fresh cider now (6 months in) or just cross my fingers and hope for the best? Or...

yes, completely unpasteurized...it came literally out of the press into my ferm bucket. How long should I leave it alone? As long as possible?