Recent content by wargallow

I've been enjoying the steam juicer I bought last year. Just drop the apples in whole and an hour or so minutes later I have a gallon of juice. Then, I'll sometimes let the pomace sit over night in the pan, and the pectins seep out. That lets me create a type of Keeved cider. Purely by...

Sealing might work if the top you chopped off is still wet from the pumpkins own juices. Be cool to drill a little hole in the top and stick your airlock there. Sounds fun to me. Aren't there also some taps for sake that you can just stick in the side of the pumpkin. Think I saw those last...

When I bottle carb sweet cider (my wife also likes about 3%), I use one plastic bottle and squeeze it every few hours. Doesn't take long to carb. Then, since I still get nervous about bombs, I pasteurize by running them all thru the dish washer.

I have considered letting someone else try it, but I'm not that unkind, yet. I may try ultrapastuerizing some bottles and trying small samples. For now, I'll use a new Ale yeast and bottled juice for my next batch just to sanity check everything. Sent from my iPhone using Home Brew

No. Both of the first two batches were pasteurized juice. One from Trader Joes and one from an Orchard. My thought is to let them age for a few months (which I've hardly ever done, I usually get impatient and drink it after a month or less). My concern is there may be some minor toxin that...

Been following this forum for over a 2 years now. Making cider in gallon and 5 gallon batches for the same amount of time. I've finally settled on an Irish Ale Yeast as my favorite this far. But I ran into something odd with the last three 5-gallon batches. I've reused the Irish Ale yeast...