Recent content by popnfrresh

Hopefully last question, for this round at least. If I pull the purge on the coupler, will that release beer out of it, or will it only release co2 in the keg?

Would it be better to force carb in the future or do it this way? Also, if the keg is pressure at 28 psi now, and hooked to 10-12 psi, should i let it come down to the 10-12 psi and not use any until its down?

Sorry. Should have included everything. It was in primary for a week. Stopped bubbling and waited for about 3 days. Sanitized bottling bucket, and placed priming sugar into bottling bucket. Racked primary into bottling bucket, except for lees. Stirred priming sugar and beer in bottling bucket...

Completed boil and first stage on a extract kit. Sent to sanke keg I had. Right now it is sitting in the sanke, connected to the tap with the gas turned off. It is carbbing right now in the keg. Currently at 28 psi at 65 degrees. How long should it stay in the keg carbing? Would it be better...

After the fermentation does the cider have about 1 residual volume meaning I can only add 2 volumes, or can I add three volumes to it? The bottles can hold about 4-5 volumes from what I have read but I only want to do about 2 volumes unless anyone else has any recommendations on what a cider...

I am looking to make a sweet carbonated cider. I will be adding a non fermentable sugar ( Xylitol ) to sweeten. How much should I add or consider adding to a 4g batch? I want it to be semi sweet. With carbonation, I would like to skip cold crashing/pasteurizing. How much corn sugar should I...

UpstateMike, I just got mine from schutts in webster, NY and they were about 1.062.

I want to use xylitol for the sweetness and dextrose FCAJ/dextrose for the carbonation. Looking for a semi sweet and carbonated cider. Right now is fermenting at about 64 degrees. Can I lower it to 60 safely? I have plenty of time.

What is the process to using this? If I wanted to do a back to back cider, do I need to clean the lees out of the last batch or can I just re-add the fresh juice to the carboy?

How much dextrose should I be adding to a 4 gallon batch to carbonate? Is the amount scalable? Do I need to dissolve in water? Is it better to add frozen concentrate? If so, which is good to get? Anything without any preservatives? Any other advice on preventing bottle bombs? Should I fill...

The first fermentation has finished. It went all the way and stopped fermenting. I waited a bit too long (Work was really busy). Siphoned out the cider into secondary and sucked very very very little of the lees. Added some sugar. I wanted to start it back up again. Will it start on its own with...

10/2 - Carboy'd 5 g of Fresh Cider w/Campden SG - > 1.07 (off refractormeter's chart) 10/4 - Pitched Wyeast 4766 10/7 - Fermentation started 10/15 - SG 1.04 10/18 - Blended 3 pints of fresh raspberries and froze in container for about 1 liquid pint. I plan on letting it ferment all the...

Fermentation started around 48 hours. About 1 bubble every 15 seconds.

Someone correct me if im wrong but wouldnt the campden tablets kill the yeast in there? IE the yeast just pitched.

So instead of a 2L bottle something smaller such as a 20 oz or that size, is it the same as filling to the neck? Is the cider able to be drank/drunk at that point before pasteurizing?