Search results

Here's a Fall in Maine one- crossing the Pleasant River at Gulf Hagus in October 2007.

Not current, but skiing in to Baxter State Park, February 2012 qualifies to be included in the 'seasonal theme'.

This is my goal as well with my straight ciders. Here's what I do: Let it ferment fully, and settle until clear. Maybe rack if you so choose to help the clarity, but don't use metabisulphite or sorbate. At bottling time, prime with 1 can of frozen apple juice concentrate per 5 gallons. Bottle...

Yes it can. Add small amounts (1/4-1/2 tsp per gallon) after tasting the fully fermented product, and adjust as needed.

Whatever you do, whatever you add, however you backsweeten, the recommendation is to do 'bench trials' Basically add a known measured amount of whatever to a known measured amount of the drink. Use varying amounts of additions until you find the balance you like best. Then do the math to figure...

Tannins are available from black tea, and that is one possibility. They are also in oak, so that's another. But at any homebrew supply store or online you can pick up a bottle of 'wine tannin' which is designed to add as a postfermentation correction, like acid blend is. I believe there's a...

You don't use large amounts. 1/4-1/2 tsp should raise your pH the couple of points that you need. Unlike a brewing mash, there are very few buffering agents in cider, so you can change pH easily. I've never done a MLF, so have no comments on that.

Calcium carbonate is chalk, and won't dissolve very well, unless the pH is very low (below 3.0). Gypsum is Calcium Sulfate. Don't add that. Have you taken a pH after adding the K2CO3? The amount you added should have raised it to a mangeable level. You can also balance the tartness by...

marc1 is correct. I have successfully fermented sorbated cider, but it takes some effort. Simply pitching more dry yeast will probably not do the job. But if you take that extra packet, and get it replicating and pitch it at high krausen, it will work. So , go look for a 1/2 gallon or so of...

This year's batch of cider, which came from a wide mix of apples harvested from maybe a dozen different trees was fermenting very slowly with 2 packets of Munton's Gold ale yeast pitched. My pH meter was broken when I pressed the juice, so I didn't get a reading. 4 days later when it had dropped...

potassium carbonate is the usual chemical. I have used 1/4 tsp of baking soda in the past when I didn't have any K2CO3, but have read not to use bicarb because of the sodium, and therefore salty taste. 1/4 tsp in a 1gallon batch did not change flavor as far as I could tell. It was not fermenting...

I generally will leave it alone for two weeks. But if I'm not in a hurry, I might leave it for 3,4,5 weeks before either packaging it, or racking it to a secondary for long-term storage, or mixing it with a different batch. It really depends on how busy I am with other stuff. Moral: Too short is...

I'm a little late to the party, but I just bottled a bochet this aftrenoon, and here's my technique: It was a 1 gallon batch which I started back on 8/31. I racked it twice to help clarify it , adding 1 camden tab each time. Yield was 4 wine bottles plus 1,12 oz. beer bottle. Used a siphon and...

I tend to pick a spirit that I think might go well with what I'm making- Tequilla, Rum, Bourbon, occasionally Vodka if I want it neutral. Generally leave it soaking a couple weeks, butthat's mostly to infuse more flavor.

Correct.

Secondary is not necessary. Strictly optional. If you do it , rack about 2 weeks after reaching FG (you are taking SGs, right?). I generally bulk age for 3-4 weeks, in the original bucket fermenter. Then cold crash, maybe hit it with gelatin if it doesn't look clear enough, then bottle. If you...

5,865.5 + 5.5G Jim's Altbier =5,871

Jaggery is an ingredient listed in Lion Stout, which, in my opinion, is THE standard for a Tropical Stout. I consider this to be my 'White Whale'. I've come close, but it's not there yet.

Downeast Maine. Very rainy all summer. A bumper crop of apples and pears this year. This past Saturday I pressed about 175 lbs of mixed apples and pears yielding 7 gallons. SG was 1.045. I did sweat them for 3 weeks.

Cloudy and buttery after 2 months- I'm guessing you might have a contaminant. Yeast nutrient won't give you a cloudy product. I agree with you- warm it up to basically do a D-rest, and hope for the best. You didn't list any SG readings. That might help guess what's going on.