Recent content by Geog33

Thanks for the extra input @S-Met. As I'm still a novice...is freezing a typical technique for "sanitizing" organic things you'll be adding to a batch?

Next batch we added the pinch of yeast at bottling and PRESTO! bubbles :) Also bottled straight from primary after 30 days, which likely helped with the yeast attenuation (rather than after 30+30 in secondary). Thanks again!

Sorry to revive an old thread @Lodestone, but this cider recipe sounded fantastic. 1) Have you made it since? Any tweaks or improvements that you'd like to update? 2) Did you actually end up using the Cayenne and citrus juice? To what purpose? Thanks, if you're still around :)

Thanks so much Chalkyt! I knew from reading that SO2 (in those levels) wasn't enough to kill your main yeast colony...just any nasties. Honestly in the future though...even this 5 gal batch isn't going to be around long enough that I worry too much about bottle spoilage. Straight out of...

Hey All, Bottled my first 5gal batch a few weeks back and attempted some bottle conditioning of half. My PET bottles told me what I already knew when I cracked a sparkling version after 2 or 3 weeks...still still. Curious what I did wrong. I'll list what I think are pertinent details: -OG...

Thanks! Is there a good rule of thumb on how to keep that 50 ppm sulfite level? Is that the typical 1/4tsp / 5gal? Or is that a more heavy-handed concentration just to start things on a sterile note? Sidenote (which I'm pretty sure I've read elsewhere, but would like to confirm): That 50ppm...

Hey All, learned a lot from lurking, but hoping to get some specific insight here for my first batch bottling. I have 5 gal of unpasteurized, fresh pressed juice that's aging in bulk secondary (gravity when I racked from primary was 0.999, it was drinkable, but pretty harsh). I'm going to do...