Recent content by holabah

I'm looking to create a soured peach-cider and am looking for recommendations on what strain to use in this process. I've fermented six gallons of locally sourced UV pasteurized dessert cider to dryness with Wyeast's 4184 Sweet Mead yeast in primary, with 14 days with one ounce of toasted oak...

I get my juice from Fresh Start Market in Salem. Their juice is a dessert apple blend pressed and UV pasteurized by Bauman farms in Gervais. I've had good success with their juice, though it doesn't have the tannic and acid characteristics of true cider varieties. They sell it for five dollars a...

I had this happen in a house I used to live in. Everything I brewed there would develop this nasty white film from what I suppose is a natural bug in the air there. This contaminate was definitely a acetic acid producing bug, but would give it a nasty funk, not like any commercial Brett or other...