Recent content by giuzep89

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  1. giuzep89

    Cider tartness - how do you adjust it?

    Hello friends, I've been making a few different ciders lately, like apple pear, apple cherry, apple strawberry and apple raspberry. The ones with berries tend to have enough (or sometimes too much!) tartness, so I don't feel like they need any modification, however, the standard apple and...
  2. giuzep89

    3-yeast test: Mangrove M02, Lalvin 71b, Nottingham

    I'd also like one day to pick and juice the apples myself, and also to try and ferment at a lower temperature as you're doing!
  3. giuzep89

    3-yeast test: Mangrove M02, Lalvin 71b, Nottingham

    Preliminary results: All three yeasts finished at 1.000. This is a quick taste test done while racking. 1) Lalvin 71b: this is my least favorite of the three. It's not too bad but it's quite dull both in aroma and flavor. Very smooth but as I understand, because it partly metabolizes malic...
  4. giuzep89

    3-yeast test: Mangrove M02, Lalvin 71b, Nottingham

    At some point I'll have to try the S04 as well. Heard great things about it almost everywhere. Nutrient: I forgot to mention that I added 1.2g of Wyeast beer yeast nutrient in each carboy 24 hours after pitching the yeast. I use this blend because it's easy to find here in the Netherlands, and...
  5. giuzep89

    3-yeast test: Mangrove M02, Lalvin 71b, Nottingham

    Hey everyone, I keep asking questions all over but haven't contributed enough myself. I decided to test 3 different yeasts to find out which one I like best to brew a simple apple cider. Here's some data. - Juice from a local orchard, it's a mix of a few different apples, unfiltered and...
  6. giuzep89

    Clearing cider with pectinase/pectic enzyme

    Your answer makes me feel much better about it! I gotta be patient I guess!
  7. giuzep89

    Clearing cider with pectinase/pectic enzyme

    Hello friends, I've just brewed an apple wine I'm really happy with. Some facts about it: - SG 1.086 - FG 1.000 - Pasteurized apple juice from a local company (very light filtering, real rich flavor) - Apple juice concentrate (added till reaching 1.086) - Mangrove Jack's M02 Cider Yeast -...
  8. giuzep89

    Which ABV for traditional meads?

    Just so you guys know, I switched from Lalvin 71b to Mangrove Jack's M05 mead yeast. My current blueberry melomel is almost done fermenting (target ABV 10.5%) and I can tell you there's an immense difference between the two. The 71b ended up with a ton of off flavors to age out, whereas with the...
  9. giuzep89

    Clarifying

    I think it's worth a shot indeed. Even when I rack near the end of primary, the fermentation finishes and a "new" yeast cake forms, but it's very small compared to the one in primary and the mead still clarifies beautifully on top of it!
  10. giuzep89

    Clarifying

    Thanks for the heads-up! Next time i might just try to degas after primary's finished and see if I get a similar result as with racking.
  11. giuzep89

    Clarifying

    The degassing In referring to is the one they advice to do during fermentation to reduce yeast stress. Whether that really helps or not I'm not sure, but it's easy to do and I incorporated in my routine nonetheless. Back to what you said, I suppose you're right, but still, every single time I...
  12. giuzep89

    Clarifying

    Maybe, but I degas frequently so that wouldn't be my first guess. And the thing is, after transferring it still takes a few days to clarify. But it happens, without fail. My hypothesis is that it happens simply because if there's too much yeast in solution it just won't drop, or better it will...
  13. giuzep89

    Clarifying

    To be honest I have a different experience. If I don't rack to a clean vessel the same yeasts (so far Lalvin 71b and Mangrove Jack's M05) take a much, much longer time to clarify. And even though I'm aware that unless you leave them on the yeast cake for a long time there's no risk of it...
  14. giuzep89

    Clarifying

    Every time i rack after primary my meads are clear within 1 week. I never needed any other clearing agent or temperature change. And it works both with Lalvin and Mangrove Jack's yeasts. Doesn't it happen to everyone after racking into secondary?
  15. giuzep89

    Which ABV for traditional meads?

    Hey guys, The range in which a mead can be called "traditional" varies, according to what I read, between 8 and 14%. That's a pretty big range. How do you choose your starting gravity then? I'm not interested in making a very alcoholic mead, so that's off the table, but are there other reasons...
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