Rick Stephens's latest activity

I would bet money that once your internal temps hit 150, if you pulled the bottles and set aside to start another run you would have...

If you add sugar it will turn into alcohol unless you have no active yeast. If you want it sweeter without more alcohol you have to do...

Lasts longer when they don't really like it.

Not to under value what you've taken the time to assemble, but maybe we should be singing the praises of kegging. Once I bought a keg...

Surface area, surface area, surface area. Rack it off and get rid of the dry pellicle and then fill near to the top. From now on, do...

It looks like a pellicle to me. Kind of dry and powdery. Comes from too much headspace and surface area that allows oxygen into the...

Best part with Xylitol is that it is used 1:1 equivalent to sugar. I would recommend that you take out a measured amount of your cider...

Hi Rick, Thanks for the response! just topped off with some apple juice. Have a good weekend!

As outlined by Rick Stephens, I also use heat pasteurisation to stop fermentation at the carbonation level that I want after back...

I run as little airspace as possible during secondary. The less surface area the less O2 can get in. One on the left in secondary, two...

I like the results from Xylitol, but the cost was hitting higher than I wanted. So I went and read through all the posts and threads on...

Add less sugar, the taste will be even better and the hangers will go away with the lower ABV.

I just wanted to say thanks to all the folks who have helped answer all my questions. I've tried to make a good, sweet, cider...

I do 5 gal batches. Should have said that. Rick

I had not noticed any odd tastes. Your choice is probably better though, the earl grey was the first one I came across, not a lot of...