Recent content by Mirozel

Not that it matters much, but for those of you who know more about style guidelines: When does a cider become a cyser? Does the addition of any amount of honey in a 5gal of cider make it a cyser; or is a cyser more like a traditional melomel that happens to use cider or apples?

I'm using a washed yeast from my a recent batch of beer - Wyeast American Ale, I think. I'm tempted to try Pappers' pasteurizing method, but I was hoping that keeping the bottles in the beer fridge would be just as effective.

I know the venerable forum members here have answered the same 5 or 6 questions hundereds of times; but I'm going to ask one of those questions again, just to be sure I'm not doing something stupid. I made a cider with store bought juice, and I plan to let it ferment out then back sweeten. If I...

I have made a couple 1gal experiment batches of wines and meads using Star-anise, and so far all I can say is that it is a VERY strong flavor. Using one star in a 1gal batch is too much, but it seems to mellow with time ... hopefully a lot. Meads and wines are no where near the same as a belgian...

I made my 1st cider nearly a month ago, (3/5/11) using Edworts recipe as a template, and lil bits of other peoples recipes around here: 2 lbs Clover Honey 2 Cans Treetop Frozen Applejuice Concentrate 1 Cup Brown Sugar Topped up with around 4gallons of el cheapo Applejuice from the store 1...

I've had my first cider fermenting for a few weeks already, and I'm going to start a new one this weekend with a new recipe. Out of curiosity, what is the longest anyone here has aged a cider? Is it worth bottling some up in wine bottles and letting it sit for a few years, or does it plateau in...

Ok, thank you guys very much. I figured it was like making tea, but I figured I should ask someone.

I've read that you need to steep the grains for 15-30 minutes when making beer, but I was wondering what the difference would be for a 30min steep time vs a 15min steep time. How will it affect the final product?