Recent content by oldtimeydave

My answer is yes. As long as the bottles stay cold and the bottles sealed the yeast will most likely remain dormant. I really doubt you see it as I haven't yet but if you notice some becoming overly carbonated in the fridge... Cool the fridge down or drink 'em up. Better have a beverage fridge...

Yeah ok sorry man. He is most definitely right. What he said.

You know no one makes great cider like the English do and have been for centuries. If I were you I'd read the info linked below here and/or try and find his (Andrew Lea) book. You'll find his advice/instruction goes against nearly everything folks in this group will tell you or have written...

If I were you I'd check that other thread out and research the "staggered nutrient" regimen talked about. What you are smelling is normal but at the same time isn't a good sign of yeast health. The yeast are struggling for nutrients and producing that sulfur smell as a result. Besides...

Yeah well I think "cold crashing" doesn't allow for enough aging time for real cider. My best guess is that nearly all licensed cider makers who make a quality product ferment to completion. At least the ones I know personally do. The real way to maintain sweetness without back-sweetening or...

Traditional cider makers generally ferment all the way dry and back sweeten to taste and prime the bottle for carbonation if not force carbonating. Keeping bottles from "popping" is the main issue in making a sweet sparkling cider. If you are force carbonating after the sweetening Cider...

I see you are in Portland. Cider apple varieties are accessible if you look hard enough. The coastal NW is a really great place to grow them. I don't know who grows and sells them in Oregon but I imagine they can be found. I've been able to locate them in Washington but it wasn't easy.

If you want a sweeter cider you can always package pasteurize after waiting sufficient time for the bottle conditioning to do it's thing. Depending on how much your doing or how many bottles you have it shouldn't be difficult. Time consuming maybe....

About the aging. I think cider that has not been carefully and attentively racked in time may need more aging . In some instances the poor taste that may or may not disappear could possibly be from sitting on the lees too long. Cider should be drinkable and taste pretty good from start to...

I'd personally wait some time too. Drinking cloudy cider is alright to do. Most folks like it clear but cloudy is cool. I did want to mention though that regardless of what your juice looked like in the start that most ciders will clear with racking, enough time and/or some elbow grease. The...

Off topic a little bit but I see the original poster is from Vermont... Terry Bradshaw sells some blends from his Lost Meadow Orchards for fermenting pressed from cider apples. <The Apple Press at LostMeadowVT.com> Looks as though he has wrapped it up this year but next year...

Equipment... I wish I something like a good sized conical. Dropping it out would be much easier. lapaglia, I appreciate your gesture. I think it was more disrespectful than hurtful as this is suppose to be a place where everyone can visit and share experiences with new folks and even get...

I'd agree with you there. At the very least I'd expect a day and a half. There is a good chance the bacteria (whatever there was present) was less hardy than the yeast though. eh... It's a good time of year for a wild ferment. I'm not a fan of them but I have one going too. Now that you have...

Yeah the Pasteurization will only do so much... Enough to make it safe. If left out it is only a matter of time before some yeast takes hold and starts the juice fermenting.

Hmmm. I've wondered about racking my secondary on a few batches I currently have going. They have got a slight layer of sediment, not too much but more than I'd like for sure. Racking cane here I come. ---------------- Listening to: Typhoon All Stars - Rack-A-Tack via FoxyTunes