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One more thing, cider tends to finish around 0.998 with wine yeast. I can't speak for the cider yeasts, as I've never used them.

It depends, really... I normally leave my cider in the primary until it's done. If using an ale yeast, after it finishes to 1.001 or 1.002. If I'm using a wine yeast, montrachet or 1118 usually, I leave it alone for a month or two... Although, I normally don't put cider in a secondary vessel...

Well, I'll tell you what. Go to google, and search for Boolits. You'll find the place that you need to go. Handle is the same there that it is here. You won't have any problem finding me. Although I don't frequent there as much as I did. Pm me here or there if you would like to talk about some...

I chose oak because it was what I could get. And I'm not too terribly worried about bugs, since I use k-meta to sterilize my juice. I'm not really going for a natural fermentation. Well, I had looked at several hydraulic presses, but wanted something that I may some day build upon. And to me...

Well, it's a work in progress, and I'll probably update this thread as the build continues. But I'm currently sanding the staves as I find the time. The boards I used all had extremely sharp edges, so eliminating those will hopefully save any bags that I use, along with my fear of splinters (I...

I'm assuming these are the poly boards you're talking about? http://freckleface.com/shopsite_sc/store/html/polypropylenesheetoneinchthick.html

Well, I thought about sealing with canning wax... Just rub it in real good, and polish the bulk off. As for the follower, I'd love to use the oak. But the pieces I made were cut from 1.5x.75 boards. So hardly the proper size for what I need. And I don't really want to buy a oak 10x2 just to...

I usually use a store bought juice, along with about 1-2 can per gallon of concentrate. I'm currently, as in this very moment, drinking a batch of Unicorn Blood that I modified s little. It uses 3/4 a gallon of Black Cherry Juice, 8 cans of concentrate, and juice to make 5 gallons. Of course all...

Does anyone have any input as to the material that one should make the follower out of? Not sure follower is the proper term, but the board/s that ride on top of of the fruit? I thought about plyboard, for convenience, but I'm thinking this could pose some issues with the type of glue they...

I've got a garbage disposal unit I converted. And no, I hadn't planned on treating the wood. I've heard that it's best not to.

Typically, with cider, I just put it in the Carboy with yeast and forget about it for at least a month. I never get off flavors with wine yeast. However, if this were an ale I'd let it sit for no longer than a week or two on the yeast cake after it finished. Typically I use 1118 or Montrachet...

Well, in anticipation for the pear tree in the back yard that rains pears from the sky like a monsoon, I decided to build a press. It's going to be about a 3gal capacity, and will be hydraulic (I already have a 20-ton harbor freight shop press). I started building the basket yesterday. And...

This isn't from overfilling. The picture above was with an empty bottle. I know it won't hurt anything. It just isn't pleasing to my eyes. I'm thinking I may one day upgrade. But can't justify it now. Wine only makes up about 5% of my stock. Beer and Cider make up the rest. Although that may...

I just hate to buy a floor corker when I only make a handful of bottles a year. Most of my fermenters are occupied making beer and cider...

Yeah, well I went and ordered #9 1-1/2" corks from High Gravity today. I wish I would have thought about this the other day, I was in Tulsa and stopped by the store to grab a few things and shoot the breeze with Dave for a few minutes. I miss living a mile away and not having to order things...

Here is the type of corker I'm using. It's non adjustable. http://www.highgravitybrew.com/store/pc/Bottle-Corker-Portuguese-Double-Lever-127p3839.htm I doubt it's harmful to the wine, the dimple that is. But it does seem unattractive to me. I guess I'll have to try s different cork.

Great idea. However, I just tried it. The dime is much to large to fit through the opening....

I'm an occasional wine maker. Nothing high end, and it gets consumed almost as fast as I make it. Generally speaking, I typically make 1-3 gallons at a time. I buy corks by the 100pc, and don't go through them very fast. Now having said that, I have always bought synthetic corks, these to be...

Disregard, I just figured it out.

So this puree/syrup is something you'd need to add sugar to? I must have missed that part. I guess if you used juice instead of water it wouldn't be an problem, but that definitely changes things, not necessarily for the worse.... Sent from my iPhone using Home Brew