Recent content by Krypton

Any updates on this? Has it been brewed? Planning a honey-nut belgian to brew next month or so :)

Have not used one, but I'm thinking about getting one of these for my ice ciders. Should make it easier to control fermentation speed/stop fermentation by taking lees out. Also means easier cold crashes for clarification, less hassle with racking so less chances of infecting the cider with nasty...

Not so far. It is fermenting slowly though. I also have a hard cider batch going on with this yeast and it tasted like sulphur at the 1 week mark. Just tasted it again and the bad flavor had faded away (at 3 week mark right now).

Not yet, if it stalls I might. Again Claude Jolicoeur in his book says it is a very bad idea. He had no success stopping fermentation in a batch with nutrients. With S-04 it might do the trick since the yeasts should die at 10% ABV but I am not risking it unless needed. If the fermentation...

I do not check it so often: Day 0, Day 12. I calculate the mean fermentation speed over that time. Claude Jolicoeur in his book says to keep it under -0,00200 SG/day. I met with another guy on a facebook group who keeps it below -0,00100 SG/day. Racking is effective to slow it down, but...

Nice! Can't wait to get your results as well! 68F seems high to me for ice cider, but this yeast might do the trick and stop by itself. Good luck! Mine are doing ok atm, the real one using 71B is fermenting at about -0,00150 SG/day, I will rack it soon to keep things calm. My Safale S-04...

Nope! This is actually my first year making beer, wine, hard cider and ice cider (had to teach "chemistry of wine and other homebrews" in college so I might as well know what I'm talking about). I currently have 17x 1gal fermentation tests going on in the garage. Only two of them are ice cider...

Ferment as is. Aiming for Brix 30 to 35 (SG 1,130 to 1,155). Slow ferment using 71B wine yeast at low temperature. I would also try Safale S-04 but I fear autolysis for its low alcohol tolerance. It's worth a try though, it might stop fermenting by itself. To prevent the yeast from fermenting...

I would not bet on it, but I think most of commercial juice concentrated has had water boiled off. This may change the flavor (see: fire cider) because the apples become baked. Moreover, most juice concentrates are normally pasteurized before concentration, which may make it harder for the...

People do it how they like. I have not had any success with sulfites in my normal hard cider (fermentation won't start), so I am not using it here. Some people tend to recommend 25ppm sulfites before freezing. I could also add pectinase, but I would do it after the juice is concentrated because...

Am not British, but "cider" seems to refer to unfermented apple juice in the USA (hard cider would be the fermented juice). Here in Canada I would normally just say juice, but I'm adapting to the audience :P So unfermented apple juice it is. And @bernardsmith is correct, I am making an ice...

Concentrating sugars. My initial Brix is about 12, I have a target for 32-33 Brix in the concentrate. Since sugar rich liquids melt at lower temperatures, they melt first. I might have to do 2-3 freeze/thaw cycles, the cider coming out is not quite as concentrated as I would like (right now it...

Oh well, I had to leave for work and 1/4 of the gallon had thawed. I put everything back outside to freeze, will do this when I'm home, it seems to melt quite quickly. Thanks for reading and thinking on it though!

Anyone has done ice cider? Any insight on how long it takes to thaw the cider? I Just put 5 gals to thaw at 50F and was wondering if I can leave for the day (9hours tops) and be fine with a 1gal bucket to get the concentrate. Thanks!