Recent content by hayfields

Follow-up: my husband and I successfully off-gassed all of the bottles. We took them straight from the fridge and he slowly let some of the gas escape. I am glad I used the grolsch type bottles! They are back in the fridge and we will open another this weekend and take a reading. I do have...

I all of my message didn't get sent. I asked if I should refrigerate the bottles for a few days before burping. I lost a lot of head space when I opened a bottle yesterday. Is burping something that I will need to repeat every few weeks?

And then will I need to burp the bottles again in a few weeks?

I am getting concerned about the pressure build up in my bottles. I started my first batch on 8/19 using champagne yeast. I racked 3 weeks later and added honey and then racked another time about 10 days later. I then added 1/2 of a carbonation tablet to each 16oz grolsch type bottle. I...

We live in Cincinnati and almost every batch of cider we made hovered around 1.062 including single batch varieties like Ashmead's as well as blends.

I throw out all rotten fruit and cut out bruises spots. Typically I cut each apple in half and make a quick assessment. Small damage is ok, big critters and rot are not for me. The fresh cider keeps longer with a little care.

I live in Cincinnati and have an orchard with lots of good varieties. Our favorite is Ashmead's Kernel. It is an old variety that has a good clean crop every year. It is highly regarded as a stand alone cider. There are also some crabapple varieties to add to your blend to give it some...

Clear explanation, thank you.

Thanks, I will top it off. This recipe doesn't say anything about racking. Are some ciders aged on their lees?

Have been making fresh cider from our orchard for 20 years but am trying my first batch of brew. I am using a White Lab recipe for English cider. 1 gallon jug with 1/5th vial of White Lab cider yeast and 1/2 tsp of nutrient. It is bubbling like mad so I took the airlock apart and have the...