Recent content by jacobean

actually i decided since i did any estimate, to bottle it. the yeast was to tolerant, and i didnt have any campden tabs, so i primed it and bottled it. hoping in a year it taste like a super nice champagne wine.... or at least i hope... i might need to get some of the chemicals like tannic acid...

well it tasted good at least, just not what i was expecting... heh! i do have a 5 gallon batch of pilsner to hold me over while this bad boy ages. so thats good at least.

Ok december 11 I made my first hard cider. Nothing too crazy. I made three gallons, useing smucker apple butter boiled into 3 quarts or so of water. then i pasturized some apple cider and dumped that all into a 3 gallon main fermenter. Pitched yeast at about 90 F. Everything started out...