Search results

If it's going to go down the hatch on Sat., why use sorbate at all? Can't you just repeatedly cold crash and rack off of any residual yeast a couple degrees above freezing. Any remaining yeast should be minimal, and kept cold enough until consumed, should inhibit any remaining yeast from...

*Update* FWIW Cold crashed these at 1.015, 3 times in three/four day intervals at 40 F. The last time was at around 35 F. (garage temps). The last crash/rack had no lees/yeast and is quite clear with no pectin enzyme added at any time. Those carboys I added 1 tab/gal campden just in case. I...

Thanks Yooper, I didnt write it down here in the post, but I was going to cold crash for a few days and re-rack after most of the yeast fell out of suspension. Maybe even repeat the process twice for sh*t's and giggles. At least that way what little yeast that is left, cant bud/reproduce and...

I am presently fermenting out 30 gallons of my local cider mill's batch that they press a couple days each year for hard cider makers. Cant remember the exact mix/ratio of apple's, but the juice's OG was 1.060, nothing added, unpasteurized. Campdened the juice and after 48 hours, pitched 11...

Thanks Yooper, Just what I was looking for.

Thanks for the info, but I'm brand new here and dont know yooper.....

Was just reading this earlier. http://www.cider.org.uk/part5.htm

I'm brand new here with not 1 cider ferment, so take this with a grain of salt or two. I was just reading Andrew Lea's site earlier and found this listed under fermentation problems as well as storage problems: "Cider 'sickness' is a disorder caused by bacteria of the genus Zymomonas (other...

Hello all, first time cider brewer here. I just wanted to run my plan by some experienced cider brewers. I plan on kegging to a 15.5 gallon Sankey Keg in the end so its compatable with my system. I will be fermenting about 17 gallons of my local orchards cider. They actually set aside a day to...