Guys i have a batch of Eds hard apple cider. Its at the three month mark. Ive racked off the yeast about a month ago. I want to bulk age it so as to maintain the same taste through out the batch. I visually checked it today i have a white film developing on top. From what i understand this is...
Im ageing my AW cider for a couple more months to get rid of the little after bite and waiting on the apple flavors to return. Im racking to get it off the dead yeasties in the bottom. My question is should i used campden tablets when i rack and if so how many?
My brew is one month old today taste test reveal a small yeast flavor on the back side. Added a little sugar to my " sample" glass:drunk: and wow this stuff is like rocket fuel. My question is will this yeast flavor subside over time and approx. how long does that typically take? QUestion number...
the recipe was 10 pounds of assorted apples plus 15 pounds sugar. It ferminted in a carboy with an air lock. i mashed the apples and put them in the carboy and that sat for a month. no campden tablets. bad as in vinegary. this sucks i really dont want to dump but if i cant drink it i might as...
I made a batch of apple wine about three months ago. I used assorted apples but all were good. Added 10lbs of sugar and bread yeast. Ive done this several times with great results. My problem the wine taste awful. My hates it my dad wont touch the stuff and i cant stomach it. It smells good but...
process: place fruit sugar and yeast. fermented for a month moved to secondary. fermented for another month. cold crashed after the second month. after it thawed i follwed the process of preparing the gelatin. placed gelatin in the carboy. its been there now for about a week with no noticeable...