Recent content by phishroy

thats what i did, it took about 2 days for the botles to get firmed up. i gave them a squeeze and they felt hard so i put them in the fridge to crash them. i took one out last night just to check. they were very carbonated but stil smelly :(

Added a tip of a tspn of priming sugar per ½ liter bottle. The batch was 5 gallon batch. Bottles used are ½ liter pop plastic bottles. temp is around 24c

well, i let it ferment for 3 weeks but i want to cold crash it in the bottle in order to get a semi sweet sparkling cider. so i botled it at 1.010 and at bottling it still had a very sulfuric smell. Does anyone have any experience with bottling a rhino fart smelling cider? I dred the fact that...

i used champagne yeast. i didn't let it ferment all they way. bottled at 1.010 starting SG was 1.065 i added a bit of priming suger to the bottles, let them sit for another 2 days and now they are in the fridge. im hoping the sulphur smell wont be their.

Rhino farts. Im new to brewing cider. on this batch their was a strong smell of sulphur as it was bubleing. I read on here that I souldent worry about it too much To make a long story short… I bottled the cider last night. I have added a bit of priming sugar to each bottle. First...

here in Richmond hill Ontario they are charging me $10 a gallon for pressed apple juice. i haven't found an alternative in driving distance. Ive resulted to trying a batch made from reconstituted concentrate. The stuff that comes in 1 litter cans, it sells for $1 per can I sampled...

well i took a reading last night and the gravity was 1.015 and it did still taste a bit to sweet for me. i will rack it to a secondary to let some of the yeast drop and than ill try to bottle. Thank you for all your information. This is my first time making cider and im trying to keep it as...

Ok, well, not sure if this can be done but here is what I am considering doing. I have a batch of cider, been fermenting for about 6 days now. The activity in the airlock is starting to slow down, about 1 bubble in about 15 to 20 seconds. I started off with a gravity of 1.050, haven’t...

The kit that im using is a “festa brew” porter. Its pre made and comes in a 23liter big bag, all I do to get it going is add the yeast. Is it doable to add smoked malt to this kit? If so, what would be a suggested amount and when should it be added? Primary or secondary fermentation?

Hello. Im new to this forum. Just thought I would ask this before making any attempt. I searched on here but couldn’t find any reference. Found lots of info using wood chips etc’ Im considering adding some liquid smoke to a kit porter in order to give it more of a smoky nose...