Recent content by LiftedAWDAstro

I have done many batches with an OG of 1.090 as well as a batch finishing right now that started at 1.050.

Anytime I do a batch with Montrachet, I can get the FG down to under 1.000. I normally brew at 72 degrees. What temp are you at? It may just need more time. Mine usually takes at least 2-3 weeks to get there.

I don't think you would need to do a full-on water bath canning procedure. I make dilly green tomatoes and green beans using a cold canning process. This is done by having the jars loaded with the garlic, hot peppers and beans or tomatoes and then pouring a boiling brine solution in the jars and...

Why yes, yes I do! :cross: I figure about 11% or so. I have to limit myself to 2 glasses at most or sip a glass over an hour or 2.

Was the half full glass left out over night open to the air? Maybe it is oxidation? Maybe your other batch didn't get sealed well enough. Also what do you use for juice? What yeast?

Made some with both the Caramel Apple Pie recipe as well as a Cranberry recipe for my wife. She likes it enough she asked me to make her more! I also have a couple carboys in primary. The one on the left is using a dry lager yeast and the one on the right has Montrachet.

You will be fine with the secondary as you will be leaving the lees/sediment on the bottom of the primary anyway.

Made the caramel sauce last night. Re-racked my 1st fall batch back into a 5 gallon jug and added some k-sorbate to keep it from keeping going. It is very dry with a FG of right at 1.000. I didn't measure the OG but after adding 5# sugar to it, I suspect I was around the 1.090 range. This stuff...

Hi I posted in the Cider section but am located right in apple country in central NY. We have ample supply of fresh squeezed apples and have done some myself with a buddy. I have been making hard cider since fall of 2010 and have drank too much many times! I usually make between 10 and 20...

Hi. This is my first post and would like some suggestions. I have been brewing hard cider for a few years both in Fall and in Spring. I seem to go through 15 - 20 gallons a year easily! :mug: My normal procedure is to get 5 gallons of fresh squeezed cider that has been UV pasteurized, add 5# of...