Recent content by Munns86

Sadly no. But by harvest of apples for this year that I made in to cider is just finishing so I guess I could still but I'm worried to waste it if it doesn't turn out.

So this might have been asked before but not sure. I am going to bottle five gallons of cider tonight and plan on pasteurizing them with this method in the coming days to stop the fermentation. What I am wondering is this going to mess with the aging the cider will then go through in the bottle...

I disagree a bit. The point of a bung and airlock is that it is airtight. This shows that it is not. Also, the bubbles are a very helpful indicator to the brewer/wine maker. A lot of people like to know how strong their brew is fermenting at any giving time.

I know this is an old thread but I just bought three of these (two 5s and a 6.5) and the 5s are not airtight. It's to the point where If I put a airlock on there are not bubbles. But when I fit it with a bung there are bubbles every .5 second.

lots of good info. I read here that a company call JK Scrumy uses small amount of champagne and predominantly wild yeast. So does that sounds like somthing I could do at home. Add maybe a half or a 1/4 of a packet of champagne yeast to five gallons? Or would the wild and champagne yeast fight or...

Thanks CvilleKevin, that sounds logical.

Thanks for the info! For clarification I am pressing my own apples and the most cleaning I do to the apples is just letting them float in some water.

I have a lot of fresh cider and I wanted to take a chance and see what happens if I just go the wild yeast route with a small batch. The question I have is "does adding yeast nutrient help wild apple yeast or is it really just for commerical yeast?"

https://www.homebrewtalk.com/wiki/index.php/Styles_of_Cider#28A._New_England_Cider it is a style of cider that has a higher ABV. You take cider and you boil it down to condense the sugars and get more of an apple flavor. You add my small amount like maple syrup. I don't know how much to add...

So I am planning on making a 5 gallon batch of New England cider. I was planning on using boiled cider 2:1 I think to up the sugar. I was wondering if someone knew what my OG should read before I pitch the yeast.

Thanks!

Thanks for all the good info! So when you say add a small amount how much would you say for a five to six gallon batch? An oz or two?

So if was going to dry hop it I just add hops in after fermentation for a short amount of time, like 10 minutes?

Great place to visit.

This is my first post but have used HBT a lot in the past. I have done some research on hopped cry and it seems most people here are not a fan of the idea. But just a month ago I visited finnriver cidery in WA and had their dry hopped cider and man was it good! All that I know is that it is dry...