Recent content by spitfire44

Hi all, I am traveling for a few weeks and found an orchard that will press while you wait. I do happen to have a few packets of Lalvin and Wyeast nutrient with me but no campden to kill off the natural yeast. Can someone offer me some insight into what will happen if I mix my Lalvin in...

I have 3 gallons of cider fermenting in Lalvin D47, which can tolerate up to 14% alc. but it has nearly stopped at 10% with a gravity of 1.030. I am looking to make a high ABV batch (near 14%), but the fermentation has stopped. It's definitely not to cold to slow the ferm down, in fact I am up...

I have done some research on pasteurization and came up with two types the big brewers use - flash and tunnel. I already successfully followed the sticky on pasteurization here on HBT, but I got to thinking what if I was able to do a test and monitor both the heated water and the liquid in the...

I have never used this yeast strain before so it was a bit of a surprise....I am not sure I like it but it's not like I am going to dump 5 gallons. It's nothing some back sweetening can't fix if after some time in the secondary it's still too tart. Thanks! Eric

I was going to say it's something else other than dryness - I am about 50 - 75 gallons into cider making over the last few years (which I know is still considered Noob level), but I have never used this yeast strain before and it had the most pronounced tartness to date. Thanks for insight...

I have a 5 gallon batch at 1.000 gravity having started at 1.066. Used Danstar Belle Saison and 3 lbs of raw honey to ferment. I racked it to its secondary and taste tested it and found it to have a slight sour flavor to it. I used 100% apple juice with no preservatives or additives...

Has anyone had any luck bottle carbing after cold crashing a batch of cider? I am guessing that the yeast either dies when the temp is too low, but if it's just dormant can it be revived enough to build up some carbonation? Thanks, Eric

I want dry cider, but for my taste it's too sweet and the fermentation is done. I think the yeast has reached its alcohol tolerance, so is there anything I can do to dry it out? Let me know if you need any further details on this batch so I can fix it. Thanks, Eric

Yes.....the wife is throwing what we don't keep into the compost bin.

Anyone know how to store lees after racking? Eric

My wife used lees from a batch of 4766 and made some killer sourdough bread. It took a while to rise, but it worked. I should have taken a picture of it but we ate it already. Eric

I am a Noob as well, this beginning the second season I am doing cider. It's fun and you'll enjoy experimenting with flavors. I've been dosing my cider with sugar at generally a 1lb/gal. Depending on what I am starting with, fresh pressed or store bought, I would use some combination of...

What can I do with the lees after primary? My wife says keep it. There has to be a use for it. Eric

Why use a 7 for anything except as a giant penny jar?

I am 5 days into primary and after returning from a couple days away for Thanksgiving, I noticed a whitish film around the inside of the neck of the carboy. Here are some details to help determine what's up and what to do, if there is anything that can or should be done. 5 gallons of...