Recent content by TManiac

Pineapple is a pretty extreme fruit when fermented since its very acidic. I made a cider that was maybe 1/3 pineapple with the rest apple, and it was harsh for a long time and I considered it a failure. I actually have had another batch sitting in secondary for months now and just bottled it...

All natural, no sugar added, preservative free. Vitamin C added. It was Allen's apple juice from cans. Popular AJ brand here in Canada, not sure if its in the USA. I didn't add anything either other than the Nottingham. Its around 68F most of the time, dipping to maybe 65 or so at night...

Thanks for your reply JLem... Is there any way to determine if it is done? I was planning to bottle carbonate... would that be pretty risky? Its pretty enjoyable still, so I could do that. It is bascially crystal clear already... it was sort of clear for a while, but now I can easily see...

Hate to bump my own thread, but I need help... I ended up racking to secondary to get it off the stopper... It has sinced become crystal clear, but the SG is still 1.009. Is there any way it could be done or is it stuck? Thanks TMANIAC

Thanks a bunch guys... Took another reading yesterday... Its about 1.009-1.01 ish, so I guess its coming down. Not in a rush, but still a few Qs. humann_brewing above said I can leave it up to 6 months... is that ON the yeast cake? I also pushed in a bung by accident when i was changing...

Ok, I will try to not drink it! I have a few other questions though... What is a typical length for a primary for cider? And how long can I leave it in the primary without off flavors? Thanks guys TMANIAC

Should mention, I don't really care about the esthetics... some cloudiness doesn't bother me. Just want to know if its ready.

So I started some cider ~ 3 & 1/2 weeks ago (Nov 6th). All juice and Nottingham. It fermented a bunch etc, seemed cool... was planning to bottle after 3 weeks, but it was still pretty cloudy and there was a tiny bit of airlock activity. I took a sample on the 28th. SG was 1.011... the...

Thanks Djinn! Exactly what I wanted to hear. TMANIAC

I just started my first simple cider. Just juice and notty yeast in there. Its been fermenting about 48 hours, and already seems to be calming down. Still bubbling quite a bit, but the foam is dying down. I used a 6.5 gallon carboy for 5 gallons of juice, for room if it bubbled up, but...

Just purchased all the gear I need to make cider (noob). Wanted to try out the Super Agata in a dry run. The instructions say just to position the handle vertically and move the assembly to the desired height. Well, it won't move. At least not easily. There is a piece of plastic just...

Thanks a lot for chiming in guys... I'm not really a sweet taste guy... I think I'll dry this batch out for simplicity since its my first try brewing anything. I was also considering Nottingham actually... kinda 50/50 between it and S-04. Thanks guys. TMANIAC

Thanks shanecd. I think I will go with the ale yeast this time. I have a couple other questions... Can I ferment to dryness, then prime with apple juice for carbonation? Will that work? I'd rather not cold crash/pasturize etcetc. Do I need to rack off the sediment? Can I just leave it in...

About to brew my first batch of anything. I've got some unfiltered/cloudy apple juice. I want to approach the brewing in as simple as is ideal, but no simpler. I want a 4-5% abv beer-like potency ideally. A little higher is OK too. Can I do this without adding sugar? Is that the best...