Recent content by Klickitat

Love to see your fermenters and know where you got them. Right before the end of last season, I build a 30-gallon fermentor and had great success with it. I did three back to back fermentations, using the yeast from my fast ferment to start the 30-gallon fermenter. It saved me a lot of yeast...

I did close to 70 gallons of "concentrate" cider last year. Using Walmart brand frozen concentrate, I mix 2 cans per gallon of water and get about a 5-6 percent ABV. I find that using sucrose rather than dextrose to bump up the ABV gives the cider more of a sour taste and does not seem to need...

I am using a fish tank heater. You can pick them up on ebay for less than $10 I am about 4-6 weeks out before the weather will turn cool enough for me to fire production back up.

It worked great It is,a thermostat with a 12" probe. Not usng with the warm weather and need to build a freezer set up

So do feel like sharing what you started with for capacity and maybe some #'s production wise.

When using an acid blend how long do you wait after adding it to taste? Does it have to sit and meld for any amount of time? Same question for tannen?

Yes it got in this morning. I get the whole total thing now too. I wasn't sure at first but get it now. Thanks.

About to put 6 gallons into my new FastFerment set up later today, I have everything filled to the brim with sanitizer and doing a good deep soak on the tank heater. This will be a total of 33 gallons so far this season with the hopes of getting at least one maybe two more batches before the first.

My back porch stays between 35 and 55 for about 5 months out of the year. this is just for the winter. I will be building a fridge in a few months for a permanent set up. This is just so that I can make cider for the next 4 months without getting in trouble with my wife.

Running my first test on the Thermostar and heater in my new FastFermet

I have some cider that I racked off into secondaries. After a couple days it started to wake up again and after 2 weeks the bubbles changed from a slow but steady flow of larger bubbles to a fast flow of microbubbles all while only slightly changing the volume of Co2 coming out of the airlocks...

All three were an unknown variety from local abandoned farmsteads. 5 parts of a sharp sweet, 4 parts of two different bitter sweets and 1 part crab. It was a small thumb sized yellow crab. These were the last of the local apples picked on 11-17

This is a picture of my keeving

How many oxygenate their ciders before they pitch yeast? Do you use a bottle and wand and then just pitch yeast? What about using a fish tank pump and air stones? Could you use that before you drop Camden? How long do you oxygenate the cider for?

I personally like the creamy mouth feel of a wine or cider that has sat on the yeast cake for a while. Is it considered bad for ciders and am a little weird for finding it appealing?