Search results

since you said "a lot" of entries I assume the info was provided on SOME C2E entries? I've gotten super frustrated with competition software that doesn't get info to the judges...

actually up to 93 now. It's been an awful year but I've mead the most of it. 1051.5 + 30 + Brooklyn Tom's gallon = 1082.5

Chicago, listed as TBD, is supposed to happen the same weekend as Denver FWIW. April 21. Wish it wasn't same weekend as GLINTCAP but whatever. I've been preparing mead for NHC for months. Cider is ready to go. Beer will get worked on next month. As always picking entries will be a battle...

how about other sulfite-containing foods, like dried fruits? Do you have a problem with those?

I see 71B and MLF mentioned quite often. 71B consumes some malic acid, but does not itself perform MLF.

just starting with what I consider the best apple on your list - the winesap I've used have ranged from 1.048 to low 60's with near 1.055 the most common. I've made single variety winesap cider with good results. it's not complex, but has the "not apple" fruitiness that I often enjoy. I think...

there's just so many varieties...are there some specific ones you have questions about?

what's out there now is plenty fresh. and...to each their own, but at the price of tupelo I'd get good and comfortable with my process and results before I started using it.

well, I did say to take a sample and add the penny to that. Basically, let's make sure what they are dealing with, and that it's going to work, before treating the whole thing. I've seen it work before, have had it work before on my own on limited basis, but I don't have experience with high...

I would take a sample and add an old copper penny (pre-1981 or thereabouts if I remember? Obviously clean the penny first, mkay?!) to the glass and see if that helps remove some or all of the off aroma you are getting. if you keg and the amount isn't too high you can try the ol' stinky lager...

have used every one of these, and all among my favorites. Most YM I get is too low on acidity to use as single-varietal, but oh those soft tannins. KB is too finicky to bother growing myself but I'll happily use any I can get from others. In addition to Claude's book, find a successful pro...

2.4 is enough for sparkling. Just expect that mediocre judges will use these areas as opportunity to not judge your entry. couple years ago, in NHC Finals, one said "really more dry and still"...the other judge said "really more sweet and sparkling" - well it sounds like entering as semi-sweet...

FAJC tastes too cooked for my preference, and its tendency for a one-note nature could have covered some of the more interesting and subtle character the apples may have displayed. without specifics on the phenolics one judge might have detected (I'm not giving them the benefit of the doubt...

apples and carbonation. yeast choice and fermentation temp could certainly create greater amounts of aroma, but I've yet to find them a net positive... what kind of other comments did they have? also, how about some details on the cider?

I'm at 63 gallons for the year = 944

Life's too short to drink bad beer.

Grind everything up, no need to seed the apples. I would not add any tannin prior to fermentation unless you are talking about a tannic apple/crab to include. And I hate the powdered grape stuff post-fermentation. just my two cents. The happier you keep the yeast the happier you'll be...

my friends in Minn weren't as happy with the juice they were getting last year - a bit harsh and bitter - but two and three years ago the Haralson-rich blends they were getting were phenomenal, including winning NHC Cidermaker of the Year. anyway, good luck. There's certainly some great apples...

I use Liberty in most every batch of my pilsner, and often with Saaz. Go for it.

it was roughly 3/4 a 2012 batch and the rest a one-year old batch. Looking to combine the emphasized brown sugar/caramel of an aged batch with the bright acidity and tropical fruit character of fresh. Neither is quite as satisfying as the blend. Ferment in plastic, age in glass mostly. I've...