Recent content by joer189

I am using natural corks, thanks a bunch!

I searched high and low on this site and did not find anything mentioning storage of apple wine on its side? maybe everyone just knows this so its a no brainer? First time making wine, brewed 5 gallons of Apple Wine, bottled and corked last night. Should I now store on side to keep cork wet...

so Revvy goes in promary for 3-5 months, then bottles, no other rackings? I suer like the sound of that for saving time. If I am reading this correctly, I may be inclined to try that for my next batch adn see how it goes.

so Revvy goes in promary for 3-5 months, then bottles, no other rackings? I suer like the sound of that for saving time. If I am reading this correctly, I may be inclined to try that for my next batch adn see how it goes.

Thanks for the input. I would hate to do all this work and have sub optimal results. So do we have any generally agreed upon timelines. From what I have read and learned from this incredibly helpful site I'm thinking of doing the following for my next 2 batches for which I have fresh pressed...

use One Step and glass only, hate plaxtic, but thanks

thanks for the info, I will be patient

Did a batch of Ed Worts Apfelwein 4 weeks ago, fermented out to .993 so I was going to bottle tonight BUT it has quite a weird taste, almost plastic like, odd smell too. How normal is this for a young cider? Dont want to bottle if the batch has gone bad somehow, I guess I could just leave in...

New to cider, first 3 batches 4 weeks ago. Taste now os not really that bad, a bit af a strange aftertaste but from reading up here that seems normal for only 4-5 weeks out. Is bulk aging better than bottle aging? Would like to free up a carboy for my next bach, have 3 tied up now, plus 3 gal...

good to know on teh temp. i was under the impression that 70 degrees was better for primary fermentation. Or dod you meat 60 deg good for longer term storage. I think you just picked my next batch, 5 weeks sounds good and will allow me to be more patient with my cider. Thanks

Thanks, feel much better, ya kinda went nuts with the buying that much, but it I am hoping it will store well in my basement which stays about 62 deg F all year. Figurted just brew non stop for a few months, and be set with cider for a while. Want to try meand nxt. Thanks again. joe

thanks

about to get rolling RIGHT NOW with a 6 gal batch of "Great Dry Sparkling Cider" from this site. Anyone have any tips on adding honey? Should I try to heat pasteurize the honey before adding to cider?

sealed in gallon milk jugs, well I'm gonna give it a go and will post results. Just hope the pot. meta. stays active enough to decrease chance of infection upon initial fermentation. Just hated to only buy a little since you can only get it once a year and I was told fresh presssed potentially...

well thanks for the prespective, I got the impression that cider needs the O2 initially as compared to beer. Of course it never made sense to me, its just yeast eating sugar right.