Recent content by lushcider

Yes tasted it and it smells like burnt match and taste like burnt match. Sent from my iPhone using Home Brew

I've got 40 gallons of cider I treated w pectic enzyme, yeast nutrient, and Camden. The taste and smell is still strong sulfur after two months! I've read a little bit about possibly the yeast being stressed? It's not a rotten egg smell. Does stirring w the copper wire/ spoon help? Do we keep it...

Thanks for the help and the reminder of the legal process. I'll make sure to order less than 200 hundred gallons for my household.

I have a friend who's family has an apple farm. The discount is $1/ gallon instead of $3-6/ gallon.

Here is what a Tote looks like. http://www.nationalcoatings.com/Portals/118964/images/Container%20-%20275%20Gallon%20Tote.jpg

The apples are likely almost all Jonathan.

I know how to test for OG. How do i measure pH and T.A.? Thanks!

I've been crafting cider in small 5gallon carboys and love making it. A friend found me some discounted cider and bringing to me in a 275 gallon IBC tote. I'd like to do the primary fermentation in the tote it arrives in and then transfer the cider into a secondary tote and leave it for a few...

I'd like to bottle and make available to drink. My understanding is that the cider will taste better with age. Can you make cider drinkable and good after a 30 day 2nd fermentation?

I'd like to get my second fermentation down to 30 days. Are there good yeast that can do this with UV Pasteurized fresh cider?