Search results

Is rust, in the amount(diluted across the liquid volume) toxic?

Keeving and Jolicoeur's method were what I was talking about with "a lot more than just pitch some yeast and walk away." Given how many keeves fail I dunno if I'd call it "no fuss". Both methods are pretty interventionist.

Well, I thought about it. I wrote a couple sentences about it, but then decided it was way out of scope for this thread and started over. I also don't know what I'm doing there. I should plant some french bittersweets. I should get some land first. True, but there is little enough in it...

tl;dr: If you want it to finish quickly, use nutrient. It's more traditional not to, but most of what the average person wants isn't actually a traditional cider anyway. (I added the tl;dr because I'm bored at work and writing a lot because of it) Cider is a weird beverage. The process of...

Cider is all simple, easily fermentable sugars. It always turns out dry unless you're trying really hard and do a lot more than just pitch some yeast and walk away. To get a sweet cider, you have to chemically stabilize and/or pasteurize when dry. Then backsweeten. Perceived sweetness can...

Controversial and no doubt disavowed by the purists. But then, lots of things are. But I kinda like that definition. Is it perfect? No. Does, "Here, try some plum cider I made" work better than "Have you had my jerkum?"? Yeah, I think so. Nothing wrong with general language. Pedantic...

What's the pH of lemon juice? It might be inhibiting the yeast.

I've decided to differentiate between time and effort. Letting wine, mead, cider, stout, just sit there doesn't take any effort. So what if it takes 3, 6, 36 months? It was still just one batch. It's not any more effort than a batch of beer(hell cider is a lot less), so why be exclusionary?

Not commercially. But that doesn't mean much, most(just about all) ciderys import tankers of dessert fruit juice and dress it up. virtue is legit.

They've sold local cidery stuff for years, but I'm in the PNW, and the ciderys in question are all within 100 miles of the only costco for hours.

What makes almonds so lucrative?

I'm so jealous. It's $10/gallon here from orchards, and there are only a few. I even reached out to the gardening and fruit clubs in the surrounding area. Nope, no suggestions. Supposedly, some local-ish homebrew shops arrange groupbuys of cider juice, but we'll see. I decided to make cider...

So is it all hobbyists then? Because almonds don't exactly grow everywhere.

Well that's a relief!

Taking that logic to conclusion, why bother with a starter at all?

You know this thread is 8 years old? I don't understand what you're getting at. "dryer" isn't a measure of how much sugar is converted, but what percentage is converted. "Dry" is a measure of how much sugar remains, not how much you started with. If the yeast eat from 1.045 to 1.000 or 1.070...

Store bought juice? Double check the label for no preservatives.

If you're already using juice, why also add concentrate? Other than raising gravity/abv.

All knowledge 2nd & 3rd hand here: But it's probably also worth mentioning that kingston black isn't generally an easy/vigorous tree or great cropper. And heavily biennial, even for an apple. But it's also one of the few apples that can make a good/great single varietal and it's supposed to be...

What's the sponge for?