Recent content by ErickJ

Maybe I messed up. Should I do it again? I boiled for 5 minutes then dumped it into the carboy and closed the lid.

I added it on the 14th and I checked the wine today, the wine was still pretty cloudy. I'm making skeeter pee. I used pectic enzyme. How long does it take for it to clear?

I'll assume it's a 1 gallon batch? Maybe get a cheap campaign yeast or a more expensive cider yeast, 1 3qt bottle of apple juice, and a can of frozen apple juice concentrate. (get creative, I'm using a frozen apple/cherry concentrate next time. with a teaspoon of nutmeg on a 5 gallon batch)...

Haha, I guess I'm a wine cooler kind of guys. I never thought about it. I do agree with you though. I guess I like the "I made the sparkling cider myself".

How did it taste VS champagne yeast?

I agree, wouldn't the yeast need to be killed? Or it will eventually begin to multiply again once its warmed to bottle carb? Was he talking about kegging? If kegging, to my understanding, one does not have to kill the yeast, just rack off the yeast cake, keg, carb. the fridge will keep the...

I'm wondering what sg could a pack of SAF cider tolerate? I'm making a batch of Apple black cherry cider. I made the SG 1.080. How low will this ferment? Thanks!

So i have been wondering if the secondary fermentation is necessary? Whats the point? Can i get away with only primary? Whats the difference between primary and secondary? How do i know when to cease primary and begin secondary? Thanks for the input.

I'm using a 5 foot line. It came with the kit. So, should I be using a 15 foot line? Well, I just did whet you said, it worked amazing. I was trying to pour it slowly, only to have it foam like crazy. Thanks for the tip!!!

Alright, I'm using this http://www.kegerators.com/carbonation-table.php and I want 3 volumes of co2 in my cider. My fridge is set @ 35F. According to the chart, I should leave it at 15 PSI. If so, how long do I leave it at that psi for and how long do I wait until I lower it to 10psi for...

Amazing advice solved all my questoins

Okay, I'm looking forward to it! Please be sure to update this thread when you post your thread with the results.

I watched a ton of video online that say to leave my keg on 30PSI for 24 hours then to purge the keg / turn the psi down to 9-15 psi? what should I aim for? I'm making an apple cider. I made 6 gallons of it. I want it pretty carbed. My fridge is set at 40F. So far, I turned it on it's...

I went to two local Costco store. They don't sell then at my nearest locations in colorado.

Awesome! Thanks for the advice. I will buy the book. It costs 40 bucks, but I'm sure it's full in valuable information.