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I have three small wild Texas pig legs I would like to try this with, they range from 1500-1700 grams each and do not have skin. Do you think they could be salted, rinsed, and coated entirely with the paste for long-term aging? I am worried that long aging without skin will cause the meat to dry...

Agreed. I don't agitate my "slow and cold" fermented ciders. I only degass big meads and barley-wine strength beers to help rouse yeast and raise the pH slightly in an effort to have complete fermentations.

Brewed another batch, an "imperial cranberry wheat" using left over dregs from a couple weeks prior OG: 1.080 for 7 gal, ~50% wheat, 25% pilsener, and 25% 2-row malt, 1 pound macerated wild cranberries in boil. ~20 IBU bittering hops and comet hops plus sitka spruce tips at whirlpool. FG...

That's consistent with what I've seen in my S04 cider batches. I haven't tried Safcider yet.

I brewed a Piwo with Imperial Loki and it finished fermenting in less than 12 hours. 1.032 to 1.008, kegged on day 2, fined with gelatine, and nearly crystal clear at about 10 days. Did very well in a recent competition, outscoring barley wines and wood-aged beers (smoked/wood/imperial...

I've posted some of my experiences with Imperial Loki in this thread. Haven't run it above 100F yet but maybe it's time to try!

I've used T-58 in conjunction with Belle Saison to add complexity to the yeast esters in a saison. I also have three carboys of sour beer going that used T-58 for the primary fermentation. In all cases, the T-58 stopped around 1.015 leaving plenty for brett/lacto/pedio to chew on. I though...

I have some anecdotal evidence that suggests this might work. I just brewed 3 beers with Imperial Loki (likely similar to Horindal) and although two of the beers were "citrusy" NEIPAs, the third was a piwo grodziskie (smoked wheat ale) with an OG of 1.032. The piwo was super clean despite...

"optimal" because complete fermentation is pretty much guaranteed in that temperature range, but in my opinion, not optimal in terms of preserving delicate flavors and reducing sulfur compound aromas. Wine yeast has a lower temp range than the manufacturers would suggest; I recently put a...

Toast those cacao nibs in the oven till they start to brown and smell like chocolate cake. The difference is astounding vs non-toasted nibs, with a much richer chocolate flavor and higher potency. 4 oz toasted nibs plus 10 oz Cholaca should get you a great flavor. I have noticed that cholaca...

I just go slow and cold with D47 with no nutrient additions for cyser and it seems to work nicely, though it takes about 8 months for the fermentation to complete at 42-50F in my garage. That gives me time to bottle my "faster" ciders and brew beer.

There's not much discussion of Imperial A43 Loki so I'd like to share some of my experiences here. I have read that this may be the same strain as Omega's "Horindal," but I've not been able to confirm for certain. It all started with one pack of yeast, 4 days old from manufacturing... 1...

Yes, sulfite the juice, let sit for 24hrs in a foil-covered container, then add to the fermenter. I don't think you have to fuss with the beer yeast too much, just cold crash rack onto the grape juice, then add a "killer positive" wine strain (something other than D47, 71B or RC212) at a...

I did something similar last year, added about 4 lbs of homemade dark candy syrup to a 5-gal batch of cider. The adjusted OG was around 1.100 and it finished at... 0.992. DRY DRY DRY! Not a bad taste and some good candy syrup notes, but dang, I wish I'd stopped the fermentation around 1.010.

Maybe under a little pressure, but then you should probably reduce the pressure to zero and ramp temperature up after high krausen to avoid inhibiting the yeast activity with excess dissolved CO2. I fermented 5 gal in an 8.5 gal Spiedel fermenter and I had krausen to the airlock. It was insane.

5 gallons of cider in a 6-gallon bucket works nicely without cracking or overflowing. I've also frozen cider in plastic carboys (NO GLASS!!!!) and 5-gal corny kegs (fill about 4.25 gallons).

And how does the beer taste after some aging? What you describe as spicy asparagus or similar sounds like the hop burn I get off my Kveik imperial NEIPA that is raging in my fermenter right now.

I just helped a friend rescue his stuck doppelbock using Imperial Loki, which I think the same or similar strain to Horindal. 1.098 to 1.050 with lager yeast, then no further. He piched Loki at ~76F and it continued to ferment down to 1.026 in about one week, with no apparent off-flavors. He was...

LME is even better as it won't thin the body and it can just be poured into the fermenter. The LME dissolves into the wort in 1-2 weeks. Don't forget to degass the beer first, otherwise you'll get a wort volcano.

Looks like ~1.030, so that would suggest that you are somewhere near 1/2 fermented if you started around 1.050. If the cider tastes good now (i.e., not like vinegar or old socks), then there's nothing to do but wait for it to complete fermentation.