Recent content by reonmaster

I have no idea unfortunately BUT I would also like to know an answer to this.

Ah right on. Ya went right into a 44 degree fridge after racking off into a keg. Added the soft cider gave it a mix and closed the corny. Hooked directly up to some CO2 to carb it up.

Good Luck!

Just had Zombie Killer from B. Nektar. Awesome Cherry Cyser. And sure thing. With winter coming up cinnamon and nutmeg in a cider would probably be pretty awesome.

Awesome! Wish I had time to brew at the moment. That is why I turned to cider lol. Pitch and walk away. I used the English Dry from Whitelabs 775 I believe and it fermented extremely quick. Will be trying the Lalvin 1118 next see how that turns out. Add anything in the secondary? Spices...

That would work. What I have seen is people let that sit for a few days before using it. I dont know why but hey its something to learn! lol. What yeast are you planning on using? Oh and are you only planning on using a single apple variety?

Well yes but you can pitch on top of those yeasts as well. I just made a cider with tree picked and pressed apples that were not washed. Came out tasting pretty decent other than it needs just a hint of sweetness.

Found some Musselmans cider at a local Walmart for 4.88 a gal which is pretty cheap nowadays. Hope to use that for the back sweetening. About 4-5 cups worth.

Im assuming what you mean by putting it into a kegerator is hooking it up to a CO2 tank then yes that is what my plan is. Have a set up with about 5 tappers and a 5 lb CO2 tank.

I was actually just thinking of kegging it to a corny. I dont need to pasteurize if I do that right?

Do you think just using a few cups of store bought cider would work in back sweetening?

Ya this is the first time in about 20 brews that an insect got in before I could close it up lol. The cider tasted fine. But because it was tree picked there is a lot of wild yeast in this one anyways. I am very pleased this came out because I was just about to dump it and write it off.

Alright so I just took a measurement of the cider and it looks like it did ferment. The SG is 1.000. Which would lead me to suspect it is between 5%-7% because I am not sure with the added sugar what it actually started at. Now I am assuming because no one has responded to it that I should...

These were just plucked from the tree. No pesticides nothing. Unpasteurized as well.

I'll grab one after work tomorrow. I was just going to dump it and start over with some store bought and lalvin 1188. What about that fly? Issue or no issue?