Recent content by firewa11

I have no doubt that Pappers method works, and I most certainly trust experience. I followed Papper's recipe almost to the letter, with the exception being I used 22oz bottles. I honestly think the size of the bottles is the biggest contributor to my failure. When I looked at the broken...

Ok, so I put one bottle in the fridge today, opened it, and decided it was just enough carbonation for my tastes... lightly carbonated. No rushing fountain of foam, I poured into a glass, just a slight head for a few seconds, nice bubbles, nothing near like a soda. So I heated my pot of...

When I checked yesterday it had already dropped to 1.012, so I went ahead and added a little priming sugar and bottled. I'm thinking a couple days of carbonating and I'll be ready to pasteurize. I'll be wearing my full motorcycle gauntlets, leather jacket, and something over my face when I...

I forgot to mention the reason I'm asking regarding adding priming sugars and such, is because my brew is still actively fermenting (1 bubble every 2-3 seconds)... My thoughts are if I bottle at a higher SG, the carbonation levels will be high without waiting very long.

Well, here's my batch attempt. I'm going to be bottling in the next few days, so could you guys take a look at this and see if this sounds about right? 6 gallons grocery store Apple Cider 1 package of light brown sugar 1 can of frozen concentrated apple juice Nottingham Brewer's Yeast...

I think the first time I brewed cider I realized that wine (especially mead) is much slower at fermenting than ciders or beers. During the first week of active I'd get a bubble or two every few seconds. With cider, it looked like someone rigged an air compressor up to the bucket and turned it...

Hmm, sounds like I should get a couple 1-gallon carboys and try to perfect this before I load up a full 6 gallons. I think I'll try a variety of methods you've all suggested here. I didn't think about brown sugar giving an off taste but that makes perfect sense, so I think I'll just pick up...

I've picked up 6 gallons of cider and 3 bricks of brown sugar. I just need to get by the LHBS and pick up some cider yeast, so hopefully tomorrow I'll get this brewing. I'm going to try and get the SG around 1.040, hopefully it won't turn out looking like a Hefeweizen!

6 gallon carboys and 22 oz bottles! :mug:

You'd think after 2 batches of mead I would have learned patience by now :D

Thanks everyone, I think I'll try the pasteurizing for my next batch... it seems the most simple of methods. I'll probably go pick up the stuff later this week and get another 6 gallons brewing! I've always waited until secondary fermentation was halted before bottling, so I'll give this a...

How would you do that, put the bottles in a water bath for 20-30 mins around 170 degrees? I'd be concerned that heating the bottles like that would excite the CO2 and make it explode (like leaving a can of soda in a hot car)...

Welcome, I'm actually from Fort Worth as well! Way up on the Alliance side.

I'm just curious if anyone has any recipes for a naturally carbonated cider that comes out sweet? As I understand the mechanics of fermentation, I don't see how this would be possible so I figured I'd ask here! I brewed some cider earlier this year that came out great. Very simple, picked up...

I picked up a couple Icewine kits and everything is going as intended, but this is my first time with a wine that requires clearing agents and degassing, so I have a few questions... First up, I picked up a Fermtech whip to degass, but I noticed the bung is waaaay too small for my 6 gallon...