Recent content by wildman

All good advice. I skip the aeration as I feel it get enough when I grind and press. Cider likes to age a long time, mine tasted the best right as I ran out a full year after pressing.

I know this is a 3 year old thread but since its up here I need to clarify that none of this applies to cider. All the sugars are simple and completely fermentable. Attenuation does not apply here.

+1 a voice of reason. If it wasn't for you and a couple of other posters Greg, I doubt I'd ever come back here. I'm gonna be done with my press in a couple of weeks. Gonna try and cut the rear axle of a car for it this weekend. Its getting heavy. Sorry for the hijack op. If it works well...

No it will not age quicker it will just oxidize quicker. And while the better bottle co can say whatever they want the truth is its still plastic, I think there full of crap just for their explanation about removing the stopper and trying to tell me all the air is replaced. It's wrong and they...

Dinnerstick I'm still in the trial and error stage myself, my gameplan consisted of putting a bunch of different varieties of crabs in and hoping for the best which has worked well for me so far. Now after doing this for a couple years I'm starting figure out which crabs will easily give me lots...

Next time maybe you want to think about using frozen concentrate to prime. I consider it my last chance to add more flavor.

Just my opinion but if your going through more beer than cider you just might not have had a good cider yet. I haven't brewed a batch of beer in 3 years after I tasted my first batch of cider.

Hey Greg, you should link to claudes site for him. He has a great write up on acidity. I do consider 3.1 to be on the high acid side as mine ends up at around 3.4 and is still to acidic for many. I would do it myself but just lost my phone and all my links with it. IIRC rosie considers 3.6 to be...

Divorce or cider? Well I got a divorce. But seriously most crabs will help your cider. I used some crabs the size of a pea my first year and was amazed by the flavor. For a small batch like 5 gallons I wouldn't hesitate to use them again, but I want to hit 120+ gallons this fall and labor...

It doesn't matter what kind of yeast you use in cider, it always ends up dry. Read pappers sticky for good ideas on making it sweet.

Try throwing them in the fridge for a couple of days then the freezer before you open them. Its worked for me a few times.

I see you were looking for more flavor. Yes that's hard to do without good apples, I rely on crabs and lots of them to get what i want. I wish I had some better advice for you. But yes I say ditch all your additions and head in a different direction, think outside the box and local if you can...

+1 on all the advice given. proper ph can be quite subjective. mine is on the high acid side and quite a few people rave about it. the only other thing i can suggest is ditch all your additions.

Wait, 775 really likes aging, more so than most yeast from my studying. Mine continues to improve to the last bottle a full year after pressing.

Wow I haven't seen his site before. That doesn't happen very often. He obviously put a lot more work into his grinder. I like that he went with a big wheel. I think that's the key to making these work. I thought about putting baffles in mine to direct the apples but a test run showed it wasn't...