Recent content by LeBreton

Purge the keg with CO2 first then transfer into it, get the cider as cold as possible and then calculate the pressure based on this chart. Carbing at warmer temperatures is wasteful of CO2 IMO. https://brewersanonymous.org/brewing-wiki/force-carbonation-chart/

Never used that model, but are you sure it's oxygen and not CO2 getting knocked out of solution?

That's a pretty classic looking pellicle. Sounds like you did the right thing. Just be sure to minimize headspace and air contact in secondary. I would hit it with sulfites too.

Most people are pretty open about what they do. There isn't really any one 'correct' way to make cider and no real 'secrets' in the industry. It's just fermenting apple juice after all. All of the techniques you mention are really just preferences chosen by the individual cidermaker depending on...

At CiderCon right now. It's a lot of fun but the presentations tend to be geared for newer folks from the industry. Some helpful more narrowly focused presentations exist for the more experienced depending on what you are interested in. Wish they would bring back the open forums. GLINTCAP is...

Never been to a cidery or winery which doesn't have at least a few IBCs squirreled around. They are just too useful. I don't use them often, but they really save the day in a pinch when stainless tank space is tight. Gotta get a transfer pump though, as you're not going to be lifting them up on...

French 75: Cider + a shot of gin. Consume with caution.

Yes, big fan of sur lie aging for this type of product. Flavor peak depends, keep tasting & trust your palette while remebering how in bottle aging can continue the ! Temp, again depends of how it tastes. Aging in topped up fermentors

Rack over and give it a day or two before sampling again. Post again with an update. Patience is key in cidermaking. You have some time before mercaptans form to the point of being a problem. Try low intervention options first and then escalate from there.

Nice, that sounds like a great blend!

Not if it's a reductive H2S issue. Which, if left unaddressed can turn into mercaptans which are much, much, more difficult to deal with.

I've made a lot of Brett cider & have found that aging really helps the flavor. I fully support the idea that you can use the same equipment for Brett and regular fermentation assuming you're cleaning and sanitation is good. Actually tapping ~2.5 year old Brett kegs this week. Wonder how they...

Two questions. What was your heirloom blend? And what's in the barrel!???

Rack it off into another container. That will introduce some oxygen and help degas the cider. If that doesn't help some gentle stirring may do it. Try these more natural methods before adding things like copper or reduless.

The above posters are correct. Old cider recipes often call for the fermentation barrel to be bunged up tight after fermentation starts to subside and some talk about how the cider looses is bubbles as the cask is consumed. You begin to find carbonated cider as we know in the early 1700s in...