Search results

Fridge definitely, freezer and you'll be concentrating your alcohol, which is a whole different animal. I just crashed some bottles at 45*. Side note, cold crashing, as I've been told, doesn't totally stop your yeasts, just severely ******* their activity.

If you have gushers, it's best to cold crash. At least IMHO....

Duly noted sir!

At first, it was awesome! Good fruity taste and nice and bubbly! My second one, however, had a slightly yeasty undertone....maybe because it was so young. Maybe because they fermented up so quickly (remember the 85* temps?) didn't make it un drinkable, but wasn't desired either. I'll finish the...

Look up upstatemikes Carmel apple "****y-prize" recipe. That's my second one that is aging now.

Nicely carbbed!!!! So happy with how this one turned out! Can't wait to bottle my Carmel Appel now! Thank you guys so much for all the advice and help! Could NOT have done it without you!

Got home from work today and checked my bottles. They are hard as rocks, and I could see bubbles forming and raising up the side of the clear plastic! The y are all in the fridge now, once I crack on open tonight, I will post a pic! Woot woot!

I thought about that, the day I back sweetened, it was too late at that point but I checked, just to be sure and, 100% concentrate juice. Phew!

The thing about it is, they are good now! Going to have to be patient with the Carmel apple.....restraint is the part about this hobby that sux!!!

Yeah I know it will happen too.......just don't know if they will last that long! Can't wait till I can bottle my Carmel apple so I don't have to be so careful with how many I drink!

Yes tight lids, the feel a tiny bit harder today so well see...

Yes sitting at room temp. I had had two so far and when I pop them there is a slight hiss so I guess I wait!

Ok another question.....I've had my cran-apple in bottles since Friday. Back sweetened with concentrate, half a cup of sugar, and topped off with more apple juice. I don't believe they are carbing up at all. I would thing with this much sugar, they would have carbed quickly, but no dice. I not...

Wow... Way to make cider sound like a pansy drink....

I live in southwest Wisconsin. Started two ciders last weekend, when it was suppose to cooler, but once again the weather man was wrong. Temps were in the high 80's and even with the a/c going it was still 76* in our house. My two ciders finished in about 4 days. The Carmel apple is clearing...

Drink beer

And then youll be bottling an actively fermenting cider. I think you could use dissolved brown sugar, concentrate and about a 1/4 cup of Carmel flavor you would put In you coffee. At least this is what I plan on doing......

I was wondering how Carmel flavoring would do in this. Ya know like the Carmel flavor you put in your coffee? Any thoughts?

A turkey baster works well as a wine thief, also, a good thermometer for calibrating that hydrometer and if you plan to pasteurize. Pick up some regular stoppers too so when you sample, you can close the system during that time. Sanitizer is a must and do yourself a favor and get an auto siphon...

You can do that or you can try the "stove top pasteurizing" sticky. I prefer the method where you heat the bottles under normal hot tap water then transfer to you stove top pot. I highly recommend the stovetop method if you are going to give any of it away. I kinda jumped into this last weekend...