Recent content by Schott703

I think that's what it is. It's been 2 months since rack down still bubbling tiny bubbles. Strange Ive never had this happen before, it doesn't have anything do with pectic enzyme ? This is the first year Ive used it

Thank You. So I guess if its already in the secondary it will gas itself out eventually ?

I was hoping somebody may be able to help me understand this. I always ferment until 5 weeks in the primary minimum AND no more then one gas bubble in my airlock every 1.5 min. I think most would agree that at the proper temp. Primary fermentation is over. I always test, 99% of the time my...

I've used it last year. Most types of sugar transform to a flavor of another sort when fermented. Molasses tastes like Molasses! So if you like it, and I do, use it. But I agree in using it sparingly. And it intensifies with time. I'm using it agin this year but 1/2 the amount I did last year.

3-4 months in a cool secondary with little headspace and you will get little to no sediment in you bottles no matter how long they sit.

If you keep refrigerated, you don't need any additives. The colder the bottle the less active the yeast until they finally shut down and wait until warmer temps. I'm not exactly sure if that temp but I never made a bomb as long as I kept in the fridge and I've done several fruit added ciders...

True. Head retention not the same. More like a weak champagne but just enough. I keep it in flip tops. Even after a year, it's carbonated Can't remember the pressure settings in the keg without looking through notes but I know I have to leave it on for 3 weeks before I bottle

Thaw them and re-freeze. When there flash frozen at the produce facility it's done so fast they don't split. When you do it at home / they split

Cider has no where near the off gas of co2 to make a beer gun work effectively. A counter pressure bottle filler does the job much better - about the same cost as a gun unless you make one. As far as growlers go - there is a ceramic one out there 1/2 gallon with a flip top lid. I have 2 they...

Be careful! Make sure you use pure extract not flavoring. Any good health food store will have it. 100% pure. Expensive but worth it. Blend to taste before bottling

Don't get your hopes up to high for a blueberry taste. I've done 2 batches in the past 2 years. If you add them to the secondary, it kicks off a second fermentation and eats up most all the blueberry flavor. Before bottling add some pure blueberry extract. It's still adds some sugar so...

Freeze 5 gallons in a plastic Carboy in a deep freeze 3 days. Turn over in a 5 gallon bucket until you get 1 gallon of product. Add 1 can of concentrated frozen apple juice. Temperature / sugar content play a factor but this will get you close. Perfect flavor

Yea I guess that makes sense, fruit comes with yeast. Good point.

The reason is every time I add fruit in the secondary it starts a secondary fermentation. Liking to add flavor at that point not more alcohol

Has anybody ever tried to pasteurize using a wort chiller in reverse? I thought I could get a kettle boiling, transfer my cider from the primary to the secondary through the immersed copper coil. Some quick experiments on flow rate and temp would let me know if it would work. My guess is...