Recent content by MMAniacle

Yeah I thought about that, but I figure it can't be significant enough to push the gravity up that high (I feel like I heard somewhere not to go much higher than 1.008 or so with regular bottles). I think that my best course of action may be to just play it safe. I'm headed out of town for a few...

UPDATE: Just cracked open a cider and tested the gravity with a hydrometer. It was 1.14. Holy crap did I overshoot the mark with how much concentrate to use. I moved the bottles to the fridge. It still tastes fantastic and I've thoroughly enjoyed the last few hours where I had to sit down and...

I was considering pasteurization, but I'm worried that if I warm them up now I may increase the pressure to the point where they pop anyways. Is that something I should be worried about at the moment? Right now I would probably compare the carbonation to a little bit less carbonated than a...

6 days ago I bottled a buddy and I decided to experiment while bottling 5 gallons of Graff. We primed about 2 gallons of it with 18oz of apple juice concentrate (I tried to use an educated guess after some research online). To help us track the progress, we filled a crushed water bottle with a...

That was my thought. Isn't a week kind of excessive, though? Sent from my iPhone using Home Brew

At first I thought it was just CO2 being released, but it's been going on pretty steadily for a few days. Now I'm leaning towards it starting back up again, but what is being fermented if the gravity is at 1.006? Sort of low for Notty, isn't it? Sent from my iPhone using Home Brew

Had something interesting happen to my batch this week..... I started a batch in late November and everything about it went great. OG 1.052, fermented to a FG of 1.006 with Nottingham, and moved to a secondary in late December. About a week ago, I was getting concerned that my basement was...

Yeah, it definitely wasn't cheap. I think I may just ride it out for a week or so and see what happens. Right now the gravity is slowly dropping (VERY slowly) and it still tastes ok. What's the worst that could happen by reevaluating in a week or two?

Sorry, thought I posted that earlier. Sits between about 68 during the day and 66 at night

About 2 weeks ago. It took about 1 week for any activity to start in the airlock, and now it has been going steady with smaller/weak bubbles for the last 5 or 6 days. At this point, everything seems to tell me that it's slowly but surely fermenting. The unfortunate thing is that it could be...

Right now it still tastes fantastic. I already have 2 packs of rehydrated Notty pitched about 24 hours apart in there, should I wait and see about a third pack and just start with some nutrient? Or would it be best to just preempt the whole situation and add the yeast now? I'm super mad at...

I recently gave this recipe a shot, and unfortunately used a cider that contains sodium benzoate :( Is there any chance that I can salvage this batch? After about 2 weeks there is next to no activity going on: in 2 weeks time I have only seen the gravity drop from 1.05 to 1.045 I've read that...

UPDATE: So I called the orchard where I picked up the cider at, and they told me that contrary to what their website says, they use the dreaded Sodium Benzoate in their cider....Guess I found my problem.....

Well at this point, any information is a great help haha. The good news is that according to the orchard's website, they don't add anything to their cider, it's just the apples. The bad news is, I'm still not completely sure as to what is going on. I guess that patience is just going to have...

GRREAAAT. If it does in fact have preservatives, what can I expect? Glad that yours seems to be going well! Hope it turns out fantastic!