Recent content by jasonq

My last post wound up in the approval queue because (I think) I included a link to the "5-Day Sweet Country Cider" recipe on this forum. It specifies pulling at 1.040, then pasteurizing or permanently refrigerating (I generally do the former).

I'm using this recipe: %-Day Sweet Country Cider ...which calls for pulling at around 1.040. It obviously has to be pasteurized or permanently refrigerated.

Well, the temp was 48F at the time of measurement, and I got a reading of 1.046, which, adjusted for temp, is 1.045 (4.2%). :confused:

Hi all - So I've got a batch of the 5-Day Sweet Country Cider going. Started 10/22 with OG of 1.077. The carboy was in a warmer-than-usual spot with unusually warm weather, so it was bubbling away quite vigorously for a couple days. Checked on the 24th, and the SG was down to 1.040 (I...

I was thinking of altering this recipe a bit, but being a cider noob am a bit skittish about using my precious, hand-pressed cider in a wild experiment. So...some questions that I don't think have been covered (though at 38 pages, I'm not 100% sure)... 1. Is the brown sugar used for a...