Recent content by kXb

Thanks for the warning! I didn’t realize sulfur would remain if not dealt with. There is no smell other than alcohol. I’m cold crashing in the fermenter right now. I read in a wine making forum that gelatin finings followed by sparkelloid can help drop the sulfur out?

As a follow up, my cider has now reached my targeted FG with no action on my part! Off to cold crashing now.

To any one who comes back to this post, I ended up doing nothing to my cider. I let it continue to ferment on it's own and almost 30 days later it is at my target FG. I will be sure I have yeast nutrient on hand for next time however.

Excellent and thorough explanation. Thank you so much for this!!! I am going to do nothing for now since progress is being made, just not at the pace I'm used to. If it does stall out, I will be very judicious in adding DAP. And yes, the 1t meant 1 teaspoon. The LD Carlson Yeast...

Chalkyt, do you think I still have time to add DAP based on my OG and where it is right now? I don't want to ruin it!

Today it is down to 1.04 from OG of 1.063 on 1/19. Chalkyt - Glad to know the sugar like crystals are normal and they will dissolve on their own. Miraculix - what would be too late in fermentation? My target is in the medium sweet range of 1.002-1.012 (I'm currently at 1.04)

I'd posted about a week ago a question I have about my cider that is slow to ferment. As of today, it is still slowly fermenting away at a temp in the mid-range of the SafCider yeast I used. Folks in this forum had suggested a few things, one of which is get some yeast nutrient. I finally...

I did not have any yeast nutrient on hand. Is there something available not from a LHBS that I could use today (store is closed)? As for the stirring, will that not cause a problem now that fermentation has started? There is no sulphur smell. I tested gravity with both a hydrometer and...

On the afternoon of 1/19 I made a cider with the following ingredients: 4g Tree top apple juice .75g cherry juice concentrate (reconstituted) .25g frozen apple juice concentrate (reconstituted) 1pck SafCider dry yeast (reconstituted per directions) The measured .OG was 1.063. Stirred...

Thanks to both....all duly noted

I probably am making this too hard! It's what I am prone to do for some reason. Thank you....very helpful.

I need to do a closed transfer to keg soon on a super hoppy NEIPA from a BMB with a spigot and single stopper lid so I'm excited to see this thread. Everything I read is oxygen is really important to eliminate on these kinds of beers so I want to be very careful. Toddnlinn - did you try this...

Has anyone ever done this? I need some serious advice on the matter! Already fermenting and will need to close transfer in the next few days.

ok

yes please