Recent content by StiefelHund

Thanks for the replies guys. I ended up adding 6 cans of juice concentrate which brought the FG up to 1.046

Hi all, I've been searching for an answer to this question for awhile but haven't been able to find a good answer. I made a 2.75 gallon batch of ice cider from frozen and slowly thawed juice. O.G. was 1.130, and the D-47 took it all the way down to 1.010. I was hoping it would stop around...

Hi All, Last year I made my first melomel (raspberry). After several months in the secondary it wasn't clearing so I decided to bottle it. After 10 months in the bottle it has dropped clear, but has left a ton of sediment at the bottom, making clear pours essentially impossible. Last...

Thanks everyone, I'll see if it starts fermenting. If not, I may pitch it onto a D-47 yeast cake from a cider I'll soon be kegging. Assuming it does finally get going, one way or another, will bottle fermentation be possible?

Thanks for the feedback. Anything I can do at this point?

Started off at 64F with the D-47, and raised it to 68 after a couple days. It's now at 72F for the last 48 hours since I added the Red Star yeast

Hi All, I have 3 gallons of fresh pressed juice from a friend's family farm. He added K-meta and K-sorbate per label instructions. I received the cider 48 hours later and added a packet of D-47 (without rehydrating), a pound of table sugar, and shook the carboy for 45 seconds. After...

Went in on a cider buy at my local HBS. They sulfited it, and I pitched a packet of Safale-04 the next day (12/12/15). Checked it today, and found this. Tasted ok, maybe a bit sour/tart, but I don't know if I'll keg it or check again soon and see how it is. I'm open to suggestions! Edit...

Appreciate the feedback, thanks guys.

This photo the best I could do, looking down at the side of the carboy. Thanks all.

Tough to get a pic through the glass carboy, but some small things floating on top. Anyone else have any advice?

Hi All, I brewed a Belgian dubbel about two months ago, and am set to bottle it tomorrow. I happened to take a peek at it just now, and I see a few strange (but small) floating patches on top of what was otherwise a very clear beer. I took a gravity reading, and it's still the same, and...

I'll definitely look into it, thanks!

I did 2L, then stepped it up to 3L. I oxygenate by shaking the hell out of the carboy for a long, long time. So far, it's worked fine. I'll make sure this one is really shook, just in case.

I'm brewing a lager, and based on Mr Malty I need about 435 billion cells. I made a starter (intermittent shaking) and stepped it up once (shaking again, but not every hour like the first time). Based on the Brewers Friend yeast calculator I should have around that many cells (approx. 450...