Recent content by ncguire

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

  1. N

    Moon phase and cider bottling

    I've heard the fishing is usually best on the days right before and after a full moon, so it makes sense to me. Any time the fishing is slow, it's bottling day.
  2. N

    Cider and Cyser not clearing

    Next time I would add pectic enzyme before fermentation. Don't think it will be as effective now, but you can try. There may be other fining agents you can use, but I don't have any experience with them and have never bothered to use them. I would try cold crashing again, but it may need longer...
  3. N

    Air Layering / Marcotting Fruit Trees

    Sure, you can air layer trees, but I think grafting is the preferred method of cloning. Rootstocks are specifically chosen for their disease resistance and more often than not, will have a dwarfing effect, resulting in trees of smaller, more manageable size.
  4. N

    Mixing yeasts

    Not sure how well some yeasts would ferment together in the same vessel, but it is worth a try. If it were me, I would do separate trial batches with different yeasts and taste them after fermentation is complete to see how they taste, then try blending the separate batches together in different...
  5. N

    Same chest freezer/temp for fermenting and serving?

    I did a batch both 2019 and 2020 using Premier Cuvee champagne yeast. 2019 I did it in the fall inside my house and the temperature was probably around 72 F. 2020 batch was fermented inside my garage in winter, which probably averaged 52 F, and left it there for over a month before I didn't...
  6. N

    Brett cider project questions

    No experience making cider with WLP648, but would be interesting to hear how it turns out. What temperature are you fermenting at? Google says WLP648 should be 70-85 degrees F. Maybe move it somewhere warmer?
  7. N

    Name for fermented Lemonade

    Tell your cousin Eddie it is Skeeter Pee. If you want to impress your more sophisticated friends, say it is lemon wine, or maybe vino de limón if you want it to sound more exotic or something.
  8. N

    Seeking blending advice

    A little bit of oxygen is inevitable, but here are some tips from my experience. Use small samples to taste and figure out your desired blend ratios beforehand and have a plan, that way you don't end up leaving it sitting out or in half full containers for too long. Don't pour it together. Blend...
  9. N

    Arkansas black apples

    Never had any myself, but what I've heard most say is they're storing apples. Flavor peaks after at least 30 days in storage, not that great right off the tree. Not sure how much that transfers to cider, but I think I'd store them for a while before pressing. Otherwise yeah, unless you can go...
  10. N

    Holy cow High Gravity

    My stayman tree was the only one that had apples this year due to a late spring freeze and mine were about the same with a refractometer. I wouldn't add water to the juice though, ferment it first and see how it turns out, then worry about the abv... after you've drank a few...
  11. N

    Need help with Apple choices

    Curious if you have used Harrison before to confirm its status as a bittersweet? Most descriptions I see of it just say something like dark viscous juice or something. Cummins nursery places it in the bittersweet category, but then I look at WSU cultivar database and their data would classify it...
  12. N

    Need help with Apple choices

    Are you using only two from the list or will you be blending them with other apples/juice? I would definitely use Harrison. Some say it is the best of the American cider apples. I have a young Harrison tree myself but it will be a few more years before it starts fruiting, but I understand it is...
  13. N

    Seeking blending advice

    Right, I don't really know that either, but I would expect to see some change in a total acidity test before and after MLF. That is my hypothesis, anyway. Don't know for sure, but at least I think ph would change. I have a ph meter, maybe I will check when I get around to making cider this year...
  14. N

    Seeking blending advice

    There are tests specifically designed for MLF. They are usually used by winemakers, but I don't see why they wouldn't work with cider. Some tell you malic acid levels with test strip, so you would expect to see it decrease over time. Chromatography tests might show spots on a test paper that...
  15. N

    Seeking blending advice

    Well, MLF is usually slower than primary fermentation, but you may be able to see tiny bubbles rising in the cider if you look closely. Not sure if it is enough for airlock activity or not. But I think the only sure way to know would be to take samples and do some kind of malic acid test. I have...
Top