Recent content by hardex

No fears of the corks drying out. They are plastic reuseable and wired. I have a wall of clay wine racks with some spare spaces. Wine or whatever seems to stay slightly cooler there.

Thanks once again. Your tips paid off. Bottle carbing complete and perfect imho. ABV quite high, a pleasure to drink The stubbies are in the bar fridge, chillin". One question I have is: what are the pros and cons of storing champagne bottles of carbonated cider on it's side?

Thanks everyone for your help. Only downside is the thirst.lol

Thank you, I'll try that. Could I have ruined in that two+ weeks?

170 grams of dextrose to 4 imperial gallons. Too little? It's sitting at 60F. I pre-sweeten with staight spenda in the same process (very little).

I openen one 355ml. bottle after two weeks and nary a bubble! Do you think I could have killed ALL the yeast? I did an application of chitosan to clear but no yeast killer that I know of. I very new to cider as still wine is my regualar retired pastime. I just hope I haven't killed my first...

I'm in thanks.

Canada, thanks

Ball lock for me!

This newbie just christened a fresh batch of pinot grigio and it shows promise! Seems like a nice group on here.