Recent content by oldstyle244

My normal cider recipe is simple and I think awesome, basic 4.5 gallons Apple Juice, 2 pounds corn sugar, Montrachet yeast and wait 3 months. Wanted to get something like the McKenzie black cherry cider, but think I ended up with something more like a wine this time

Well, I poured one tonight and not happy with the results, it is more like a wine taste and not as much cherry as I had hoped. Need to go with more cherry flavor and probably sweeten up a little bit. May not be what I wanted, but have 5 gallons of it, so heres to you!

I wont know until the beginning of May, I never touch my ciders until 3 months, then force carb a couple days. Mine are usually very crisp and dry, I like mine that way, don't care for the sweet "angry orchard" type ciders

Ok, so here is what I ended up doing: 2 15 ounce cans of dark sweet cherries in heavy syrup 64 oz of dark cherry juice 2 pounds corn syrup 4 gallons apple juice I package of Montrachet yeast Will let you know in 3 months how it turned out

I really am not a big cider fan, but I do keep Apfelwien in my rotation, last night I tried a McKenzie Black Cherry Hard cider and thought it was pretty good. So would I just have to substitute some heavy black cherry syrup (assuming I can find some) for some of the apple juice? I currently...

Thanks I am going to give that a try

I just cooked up one last summer ale last night and I wanted to try adding raspberry to it to see if it makes it a little better or not. My local brew shop said to do primary and add it when I put it in secondary, I have a BYO that has a clone recipe that says primary for 4 days add fruit then...

Might try that, as far a liquid yeast goes, I haven't put in the time to learn the correct way to use it, stir plates/etc, I am sure once I get to that phase my beers will improve

That makes sense, thanks!

I haven't gotten that far yet to price this out, honestly so far I have only done the already put together kits from a local place and one the online sites, I haven't done anything original or tried to put something together from a recipe. This one seemed simple enough and I remember drinking...

Extract 5 oz pale malt (6-row) 14 oz crystal malt .75 lbs debittered black malt 1.75 lbs corn sugar 2 lbs Briess light dried malt extract 5.5lbs Briess light liquid malt extract 2 oz Sinamar 11 AAU Yakima Magnum Hops (.67 oz/19 g of 16% alpha acids) Wyeast 2112 Taken from BYO 250...

I have not yet made the plunge to liquid yeast, still going with dry and been happy with it, maybe one day I will get the equipment and try liquid as there seems to be more variety. That being said, I want to make a Dragon Stout clone and the recipe calls for: Wyeast 2112 - If you had to use...

Ha-ha, awesome

So I finally picked up a freezer to use as a fermenter, no more hoping the ambient air temp is good. So I figured I would set it up with a dual controller and I know some have been using lizard tape for a heat source, is there a specific amount to use per cubic foot of freezer space or wall...

I had my annual crawfish boil last night, on draft was an Amber, Blonde, and Apfel Wien, I used the recipe I found on here and didn't make any changes, after 3 months, I kegged it and Carbd it. It turned out great and some even commented that Angry Orchard was garbage after drinking this hard...