Rick Stephens's latest activity

I did a batch both 2019 and 2020 using Premier Cuvee champagne yeast. 2019 I did it in the fall inside my house and the temperature was...

"skullsplosions " I am so stealing that :D

Generally accepted guide is to ferment in the low 60's (62 seems to be the sweet spot for most yeasts) and serve at fridge temps 38-40...

I am no expert on fermentation temperature but it is probably worth sharing my experience. I ferment my cider in our cool store. It is...

Most of the yeasts I use recommend in the 60's. I stored some bottles that were bottle carbing in the sunroom once, while that room is...

Start reading up the data sheets from the manufacturers of the yeasts you use. You will need to stay in the neighborhood of viable...

Great post!

I did a soda once in champagne bottles, crown capped with a very old capper. It overcarbed in the fridge, not good for the flavor...

I have found which yeast I use to be one of the most important considerations for what kind of flavors I get in the end product. I'd be...

https://www.homebrewtalk.com/threads/heat-pasteurisation-and-carbonation-for-sweet-cider.689515/ If you get bottle content temps to...

I would surely rack it off and leave behind any 'scum'. How to handle pellicles is always a debate. I dislike them and feel they have to...

More likely a pellicle, but better pictures would help. Pellicles come from a bit of bacteria and a little oxygen. To eliminate most...

Rack it into a bucket and leave the pellicle behind. Even if you leave behind a cup of cider to accomplish it. Wash your carboy, rack...

A pellicle. A little oxygen and a bit of a bacteria and you get a dry floater. Hard to get rid of once you got it. I recently had a 5...

Ahh. Well that explains it. I've done *wild* cider that definitely formed a pellicle. And that definitely is a pellicle you've got...