Recent content by ThePickle512

Also, if you sterilize the hydrometer, can you just lower it into the gallon jugs instead of using a tube? Seems wasteful especially when you are experimenting. Sent from my iPhone using Home Brew

Well, tried just a hair under 1/4 tsp. If it explodes I'll tell you. Sent from my iPhone using Home Brew

Thanks. Eyeballed the last gallon strawberry apple and it blew the airlock off and strawberry purée went to the ceiling. Thanks again. Sent from my iPhone using Home Brew

Does anyone know the teaspoon to gram conversion for measuring out 1 gram portions of Nottingham? My scale just flopped. Thanks! Sent from my iPhone using Home Brew

I decided to go with .5 gallon apple juice and 4.5 oz corn sugar(priming). It ended up at 1.009 which is about where I wanted it. Should be ready to pasteurize in a few more days. Sent from my iPhone using Home Brew

The juice is 1.047. Also, if you can give the formula for figuring it I would appreciate it. Thanks. Sent from my iPhone using Home Brew

It's a cheap juice, 27g per 8oz. Sent from my iPhone using Home Brew

Hey all, I have a peach apple that is ready for bottling, started at 1.062 and it's now at 1.000. I usually bottle at 1.016, but let it go this time for a higher abv. Is there a formula or page that can determine the amount of apple juice needed to bring it up from 1.000 to 1.010? Out of a 5...

Thanks for the tips. This batch is not fresh pressed, but I am using a peach nectar that has left a lot of pulp and cloud in the past. Is it necessary to let it sit for 12 hours before pitching the yeast? Also, no other sulfides or additives will be used. Thanks.

When using Pectic, is it just added to the carboy before the yeast and agitated until it is dissolved or is there a special method to adding it? Thanks.

Thanks for the advice. I bottled at 6pm and when going to work at 6am I tested the plastic bottle and it was solid hard. Didn't have time to pasturize so I threw it all in the fridge. Popped this growler open about 45 minutes ago and have been sipping this one. Still good carbonation. The...

Just filled my bottling bucket with a peach apple cider with an OG of 1.064 and FG at 1.001. A little drier than I wanted but the red star champagne yeast works quickly. Still active and I back sweetened with more apple juice and priming sugar. When I did my last batch using Nottingham, it took...

No, I tried half the amount the first time and it didn't come through that well, so I doubled it and it's been working great. I just bottles 5 gallons of peach apple cider and waiting for it to carb up so I can pasteurize it. Tried some last night and it's real good. Around 6%, but I could have...

I made a simple cider, 5 gal apple juice, 1 lb honey, 1 lb brown sugar, 2 cinnamon sticks, 12 cloves, 1/4 tsp nutmeg, and 5g Nottingham Ale yeast. Two weeks in the primary, then split it to experiment different flavors. One case regular apple, one peach nectar back, one black cherry back, one...

Regarding backsweetening, is it possible to backsweeten and produce a carbonated cider? I've been told if you backsweeten you must stabilize it first. My question, I guess, is if you could use the backsweetening as your bottling sugar or will you end up with gushers/yeast eating all the sugars...