Recent content by robhale

Thanks Lodestone, Maylar, and Cujocon. I'll head this advice. My question for you, though, is what happens when the cider is in the bottle that makes it go from tasting good in secondary to bad when you taste it? I would have thought that the yeast/chalky taste would have also been tasted in...

Thanks fuzzymittenbrewing. I have a few yeasts that I do feel like have promise, but will take that into consideration. If I were to keep the yeasts I have, any (one have) other thoughts on the potential cause of the chalkiness, or how to maintain a higher gravity in the bottle?

Thanks, Maylar. There may be a small amount of sediment in the bottom, but I use Pectin Enzyme to let the sediment fall to the bottom of both primary and secondary (before bottling). I also am careful to not draw up any sediment from the bottom of the carboy when I bottle. Do you have any...

Hey all, I've been making cider for about two years, and have recently run into a problem I can't figure out. I have cider that starts around 1.055 and ends around 1.01-1.008. I transfer it from primary to secondary after about a week, week and a half when the gravity is in the upper teens. It...