Recent content by Hieron

Sounds awesome; sign me up!

So idk if this will end up being helpful to anyone or not, but I figured I'd update the thread with my progress on this batch and some general conclusions about trying to ferment cider containing potassium sorbate. UPDATE On 12/14/13 (6.5 weeks since I started the batch) I checked the SG...

Well, I added a total of about 2.5 packs of Safale S-04 yeast to the cider. That got me to a "glug" about every 10 seconds a few days ago. It's slowed back down to about 13 seconds now, so when I get a chance I'm going to check the SG (it has been 12 days now, so maybe primary is about done even...

No worries, but yeah I have a general sense of how it works. From what I understand, the p-sorb binds to the cell wall of the yeast, creating a physical barrier that prevents budding. So my thought was that as it binds like that, it basically gets used up, so eventually if I keep adding yeast...

Hey All, Aldi had cider for $3/gallon so I decided to start a batch of hard cider. It had p-sorb in it, but I like to experiment and the challenge of getting a fermentation going in cider w/ p-sorb was appealing to me, lol. I read a few threads here about cider w/ p-sorb and there seems...

Ok thanks guys; I appreciate the info! I didn't think it could stay that yeasty that long, lol; I guess it must be because it was home-pressed and there was WAY more sediment than in the previous batches I've done. Anyway good to know it'll still turn out! Thanks again; take it easy. Mike

Hey All - I've had a gallon of cider sitting in secondary for quite a while...I stupidly didn't write down when I started it and then got too busy w/ grad school and lost track, but it's been at least a month, less than two. Anyway I was just going to prime and bottle it but I took a little...

Lol thanks for the interest guys. Yah I've had a couple in the past few days and did essentially what Mark said and it works out fine. It has just a slightly acidid/vinegar finish that I wish wasn't there, but overall its pretty great for my first batch. If I'm more careful not to let the yeast...

Lol yah, I just mean that once you pour it and some of the carb bubbles off, it's great. Drinking it straight from the bottle, it's so carbed that you can't really enjoy it. So yeah I'll be drinking it from a glass for sure!

Thanks for the thoughts guys. The first one was cold, but the other couple I opened after that to see if it was a fluke were warm...I ended up taking them out of the freezer just before they would have started freezing, and then put them at the end of the garage where it's about the same temp as...

Hey All - With Spring semester starting I procrastinated on pasteurizing my first "real" (did a couple quickie batches in between) batch of cider...I finally got around to it today, but when I decided to crack one open while I worked I saw that I over-carbed a bit...I'm not at bottle-bomb stage...

Hey Man, I've done a few quickie batches similar to what you did, but I just tried my 1st, more-aged batch last night and it's ready so I kind of have an idea of what the extra time gets you. This is just a guess, but I wonder if when you're describing that overwhelming alcohol taste...

Thanks a lot for the tips guys, I really appreciate the insights. I was thinking it would screw it all up if I opened it to check the carb so that especially was good info! I added some more concentrate (about half what haree's recipe called for) so now I can let it ferment out to get a higher...

Thanks for the info guys; I really appreciate the tips. Well I never thought I'd have this problem, lol. Just transferred it to 2ndary and of course tasted it, and it tastes great right now! About as sweet as or slightly less than a Woodchuck, and it's just slightly carbonated. Idk about...

Hey Man - I decided to try this to hopefully have some quickie cider ready for Christmas. Just 2 quick questions: 1) In your quote above is the secondary and cold-crashing the same 2 days? Or are you doing secondary for a couple days and then cold crashing for a couple more days (so 4-5...