Recent content by Kindogg

I think a lot of people here are missing the point of this ad. This ad is not aimed at most of us (people who know about beer and love craft beer). This ad is aimed at people who know very little about craft beer. I personally found it to be a very effecting ad in that respect. Its basically...

I have no doubt that major producers generally use sulfites or filtering to remove yeast and backsweeten. What got me thinking was 2 ciders I tried this weekend. namely: -J.K.’s Scrumpy Orchard Gate Gold Organic Hard Cider -Blackbird premium draft cider I enjoyed them both, mostly...

Care to elaborate?

Well, At least I proved the concept... After 4 days it was too dry for my tastes (just barely) so I dissolved 1 cup of sugar in 1 cup of water, boiled, cooled until warm, threw it in and recapped with blow off tube and put back in the fridge. The next day I poured it (as gently as possible)...

thanks for the replies! I just have a standard corny keg/regulator setup. Considering that the keg will be at <40 degrees F I'm not too worried about yeast activity anyways. Out of curiousity, could yeast generate enough pressure to burst a corny keg!?

Just a quick question. I'm planning to brew, back sweeten and force carb a cider soon. I'm not planning on stopping the yeast with anything other than cold crashing. My question is: If a still fermenting keg is attached to a regulator under pressure, will the regulator release the...

Sampled it again last night (around 3 full days total). That Montrachet yeast is a beast! It's still bubbling but a bit slower. Even less sweetness now, I would guess that it will be too dry for my tastes tomorrow but I'm gonna keep sampling for at least another day before cold-crashing. The...

No need for name calling! sheesh! (see "ass" typo above) Airlocks?! Way to fancy for this hobo. I carved a hole in the cap with a knife and then melted the edges smooth with a lighter...

I can see it fine if i'm logged in (via Iphone app or PC) just not if I'm not logged in. Anyways, I gave this a try last night and was pleasantly surprised by the results. Not too sweet but a definite grapey flavor and the cranberry has died down a bit. But the best part was the...

does anyone know why i can only see that picture if I'm logged in? I posted it via the Iphone app.

Ok, here we go. Used montrachet. Hobo style!

What about the sugar level? Will 1 gal juice and 1 can concentrate be mostly fermented in 4 days without a starter? I know this is all "theory" at this point, just curious. I'm going to order the pressure valve soon, in the mean time i'm going to give it a shot with a long (in over 8" of...

I would also be interested in one of these. I'm slowly going back to buckets at least for primary. Here is something I found: http://store.homebrewheaven.com/34l-89-gal-wide-mouth-demi-john-glass-carboy-p2088.aspx

good thought, I'll ferment in my basement where it stays around 60 degrees or so. Any yeast suggestions? cheap dry yeast like Montrachet is most likely what I'll use since i'll be drinking mid fermentation anyway.

sure, was planning on pictures anyway. I just transferred a batch of Cranberry wine that i made after 2 weeks and i noticed it had a decent amount of carbonation just from the airlock, so we shall see.