Recent content by mtaus

Hey all. I've been fermenting cider and perry for quite a few years. I typically bottle condition, but this latest batch (~ 60 liters) seems to have stalled out. So I'm looking for a simple method to give it a good shelf life... EITHER carbonate and bottle the cider OR convert it brandy... or...

The best way to get rid of any residual yeast flavor is racking or filtering. I'd suggest racking it once a week for 2-3 times and see how it responds. You didn't mention your yeast strain and I noticed with my first batches that the wrong strain could yield a more persistent yeast flavor...

For my last batch I was able to find Jonagold and Newton Pippins, both organic, at my local natural food store. Both varieties are good varieties... http://www.orangepippin.com/apples/jonagold http://www.orangepippin.com/apples/newtown-pippin

Very dangerous and unpredictable. You're more likely to explode your bottles than anything else.