Recent content by kzx87

I've been looking around alot and I think a Yeti 105 will fit 2x2.5gal kegs and a dual body regulator and a paintball CO2 (for serving only). I just don't think there is any cooler out there that will fit a 5lb bottle. It's interior dimensions are (L)23.75" x (W)13.625" x (H)15.313" Of...

I want to build a portable cooler kegerator and I've been reading tons of threads, but I can't seem to find anything that fits my needs. I want to make portable a system to carry 2x2.5gal kegs (new ones with rubber top handles and rubber bottom) and a 5lb bottle with a dual body regulator...

Hudson Valley NY has a bunch of farms. I like Meadowbrook as they can generally give me an idea what kind of apples they are pressing and their prices are consistently $5.95/gal ... I've gone to Fishkill Farms, but they seem to be more concerned with the hippies from Brooklyn and selling them...

yea, I just moved it to the fridge to cold crash until it's crystal clear. plus I did 2.5tsp of pectin enzyme when I pitched, so it should clear up nicely.

I should clarify I meant sorbate, backsweeten, then force carb.

when I say harsh, I mean slightly acidic and a taste of alcohol like a young home brew wine or kind of like a commercial pinot grigio.

5 gals of cider and 1lb of dextrose went from about 1.060 to about 1.000 in a week with S04. Seems a little fast, but probably fermented a little warm around 74*F. It's a bit harsh and dry (not unexpected), but it definitely tastes like hooch. I'm thinking it should cold crash and then rack...

So I've got 2 batches of cider going... First batch put together last Saturday- 5 gallons of cider 1lb of dextrose 2tsp of DAP 2.5tsp of Pectin Enzyme S04 yeast This one started bubbling with 2 hours and went pretty strong for a day or two. It's slowed down, but I ended up adding...

I am new to this and I've always wanted to do it, but was a bit intimidated, so I didn't. I have several orchards nearby with lots of fresh cider, so this year I told myself it was time. I've got two 5 gallon batches going and the first batch has been going 24 hours and the second batch I...

I've ordered all of the equipment and I'm 95% sure I know what I'm doing, but I wanted to run through my steps and would like someone to confirm. Starter Process: Step #1 - Sanitize everything and then sanitize it again Step #2 - Rehydrate the yeast per the instructions (using nottingham or...