Search results

Eden in the process of cranking out the non-faux version [emoji12] Cheers!

I only go to the low 60s... The Lalvin spec sheet says the optimal range is 59-86F. https://www.lallemandbrewing.com/en/united-states/product-details/lalvin-icv-d47/ However, I know others here do ferment in the 50s -- maybe @RPh_Guy can chime in with his experiences as I believe that's his...

Curious to hear from others about their D47 experiences. My lag time after pinching a rehydrated batch seems to vary from a handful of hours to 24hrs -- while fermenting in low to upper 60s range. I only use 1pak in a 5-6gal batch & never any added nutrients during ferment -- Zero rhino...

Who's making some? Let's hear from ALL the Concorde Grape vino fans [emoji12] I've got about 2gals left from my last batch....sitting in my 20L Speidel...which I use to serve up this awesome vino one delish glass at a time. I just procured 15 cans FGJC from Wal-Mart for my next batch -- and...

Ugh...that sucks. Sorry man [emoji43]

Try blending small amounts in different ratios until you find a mix you like [emoji111]

Currently fermenting 5gals faux ice cider using D47. Cheers [emoji111]

Sweeeeeeet [emoji106] Cheers [emoji111]

Welcome to the Cider-Side! :ghostly: I'm a semi to sweet cider fan and use a cold crashing and refrigeration protocol to consistently achieve this without pasteurization or chemicals. Lotsa Great cider peeps here with various approaches to awesome ciders. Cheers & Good Luck :rock:

Firing up a New Year's 2020 batch today! My standard recipe being used: D47 - rehydrated 28cans FAJC 2gals 100% AJ Cheers & Happy New Year All :-)

Little bit off topic -- as I never pasteurize -- I keep my ciders refrigerated once done...which stops or Significantly slows any additional fermentation after my cold crashing & racking. Anyhow....here's a D47 endeavor...FG 1.02 & ABV 8.1% -- after bottle carbing at mid60's for 10days (nothing...

I personally prefer using FGJC to Sugar.....for better overall flavor. Using sugar to Jack up the SG tends to steal away flavor in my opinion. Good luck! Cheers [emoji111]

Wishing all my HBT brethren the Very Best this holiday season! Cheers [emoji111] (...via my Igor's Diabolical Uva Potion.... a Welches vino fav)

Hit up Rev Nat on the West Coast! My goal is to get out west and check out his place and maybe depending on time of year - snag some of his fresh pressed juices! Cheers & Merry Christmas

I 2nd Claude's book --- PLUS a login to HBT! The info and interactions here are top notch! Cheers

Yeppers...I use Speidel fermenters & always use an airlock [emoji111] Only do a primary ferment & yep it's typically 5-6weeks. Nope on EC-1118. Cheers & Good luck [emoji106]

I'm a D47 guy [emoji111] Hits 14% regularly 4 me in my faux ice ciders -- cold crashes great -- leaving thick caramel-like lees & the flavor profile is fantastic. (I'm sure others have their favs.....) Let us know how ya make out next year [emoji106]

Very similar to what I do on a regular basis -- my protocol : 2gals 100% AJ + 28cans FAJC -- gets me to 1.132 +/- .001 1pak D47 rehydrated in 2oz warm h20 + 1/4tsp nutrient & 1/4tsp white sugar -- for 45mins My fermentation done in the mid to low 60s typically is 5-6weeks till D47 poops out...

Using #8's with my Ferrari hand corker [emoji111]

Hi concentration of FAJC -- gives it opportunity to reach 13-14% (depending on yeast used) with Lots of residual sugars [emoji111] The faux is using the FAJC rather than the traditional methods involving frozen grapes or freezing the must. Cheers [emoji111]