Recent content by volkswagner

By the way zski, I'm right across from you in the VT side of the champlain valley! Happy brewing.

Just took a measurement. It started with a S.G. of 1.06 and is now down to 1.005. Does this mean that it just happened to ferment really quickly and is done? Thanks

Why does the secondary need to be to the brim? Prevent oxidation? One of my batches also fermented fast (3 days) is that too fast? Not trying to thread jack, just have similar questions.

Hey guys, I just started my first batch of hard cider. I pressed my apples, used some campden, waited 48 hours, heated to 180 degrees and cooled, added pectic enzyme, added yeast nutrient and added my yeast. I seperated it out into seperate batches -a half gallon of 13% potential for...