Recent content by JoeLowPro

This is my go to ratio. I have 15 gals at this ratio conditioning now. Well... 10 in conditioning and 5 on tap. =) I do not ferment dry. I like some residual sweetness and since I'm not bottling, so I rack over to a secondary to get off the trub and condition at low temperatures to halt...

Happy to report that the gravity sample that I left out, overnight, smelled and tasted good 24 hrs later. No ill effects from prior nights sampling. As the specific gravity was still high, I brought it back up to attenuation temp last night and made sure the breather/blow off was properly...

Clearly, I did not let it fully attenuate. Although, I no longer remember why. My "dry" reference was a subjective assessment of the taste, not the level of attenuation.

I've made dozens of successful batches of cider and now I've got my first batch of funkiness. Here's my basic modus operandi. I primary in Corny kegs, with a gas out coupler to about 18 inches of clear tubing which is submerged in a large bottle of water for an airlock / overflow trap. I add...

At $0.88 / .5 gal, I bought 6 cases. Receipt says I saved $127! Thanks for the tip.

I wanted to follow up sooner but forgot. Early on (two weeks keg conditioning) this tasted a bit like a Belgian Ale but by 4 weeks it started to come around to the taste I was hoping for. It was well received and consumed rapidly. SWMBO is asking me to brew another batch. I found it a bit too...

@pontiac_guy, FG 1.012 No starting gravity reading was taken. Best guess is 1.080. Kit said OG = 1.049, but I didn't add water. Calculating backwards to deduce gravity withou... BG = BV (EG/EV) BV = 4.5 gal (I leave half gallon oh head space) EG = 49 pts EV = 2.5 gal BG = 4.5 (49/2.5) Or 88...

I forgot to take a gravity test but it was beastly. Used Danstar Munich Wheat yeast. Primaried in corney keg with a blowoff tube in to a gallon apple juice bottle, 1/4 full of water. Huge mess in the fermenteezer!

Start with unfiltered juice

I just brewed a Bavarian Heffeweissen kit and instead of adding the suggested 2 gallons of cold water to the fermenter, I added two gallons of unfiltered apple juice and two cups of sugar (al la Apfulwein). I will call this Graff, Apfulweissen!

Here's how I spiced my cider https://www.homebrewtalk.com/showthread.php?t=505697 Sent from my iPhone using Home Brew

Here's how I made a mulled cider https://www.homebrewtalk.com/showthread.php?t=505697 Sent from my iPhone using Home Brew

Here's how I did something similar https://www.homebrewtalk.com/showthread.php?t=505697 Sent from my iPhone using Home Brew

I back sweeten my kegged cider just before serving more or less. If you are bottling, you back sweeten just before bottling. Using regular apple juice would dilute your ABV. Most use concentrated frozen juice. Sent from my iPhone using Home Brew

I've got a holiday experiment good enough to share. It's basically Upstate Mike's but with a different back sweetener. I put 5 gallons of apple juice in a corny keg with 2lbs of dextrose and some Nottingham yeast for two weeks. OG 1.070, FG 1.020. Then racked it off the lees in to another corny...