Recent content by Saabmike

Hello again I'm not even sure if this is in the right section. i want to enter a recent cider I've made in a local competition, but was second guessing my work. it tastes Great! its a little high in the ABV category at 10.9 but not hot. I'm mainly concerned about sediment on the bottom of my...

i bought it from northern brew and doesn't give much information. https://www.northernbrewer.com/products/wine-tannin

thanks again guys for the responses! if i was too add Tannin after adding it to the secondary how long after should i wait to bottle? or was it needed to be added during fermentation?

Thank you for your response it means alot!! I have 2 siphonless fermonsters (with spigot) so what i did was i elevated one and kind of poured the cider down the wall of the other till it was alomost filled then just finished draining. yea so im thinking im f&^%&# i bought Tanin a while back...

I have been home brewing cider for about a year now and have had all successful batches. i have a pretty consistent process. -Sanitize -ingredients (Apple juice,yeast, pectic enzyme, yeast nutrients) -Ferment (depending on how patient i am) -Back sweeten (apple juice from concentrate) -Bottle...

+1 for Avery/Staples labels specifically 5164/8164 mailing labels!!! There a proprietary size which is a little off 3 1/3'x4' in my opinion Perfect for labeling your brew! Just download the templates from Avery.com to word and there you go.

"Done"="Stalled out" the reason I used the term stalled out is because its going to be back sweetened to jump start the yeast for a bottle carb then Pasteurized.

Not a problem at all i would sanitize the stopper if it fell and just pop her back in there. Good luck!!

Thanks for everyone's input!!! So she seems to have stalled out after 7 days .996

To my knowledge everything sounds good! you wont have any problems with yeast not carbonating. i would recommend using like frozen juice concentrate or maybe even make your own but staright juice will do fine also! the part you lost me was at the Dishwasher pasteurizing? im not sure if i have...

Im just Curious about what people have measured for there lowest FG? have have made a couple batches of cider before but have never gotten this low of a final gravity especially so quickly. My current batch is 3 gallons of local cider, dark brown sugar, pectic enzyme, yeast nutrients and Lavin...

3 gallon (store apple juice, cote des blanc) 1 gallon apple jack(apple juice, altec 48) 2 gallons (local cider, safcider) 3 gallons (local cider, lavin 1118) 842.5+9= 851.5

Im no expert in pasteurization or anything but do you guys think possibly too many bottles at once? so you hit 180 with your boiling water and the more bottles you put in the cooler/ faster the water will cool down? so 180 degrees and im assuming your bottles were room temp-ish? im wondering if...

Thanks for all the responses and yes I used pectic enzyme to clear it! I guess I’ll wait a bit longer and maybe get another fermentor to rack

Thank you for your response ebbelwoi! Is there a benefit to “racking” the recipe I have doesn’t say anything about racking just waiting til it clears then back sweeten and bottle it. And the cider still hasn’t cleared yet.