Search results

Thank you all for the replies. I was mainly concerned it went bad, since this is my first time making cider. Looks like I'll bottle and age to see what happens with it.

Check this thread out, it may be what you're looking to do. I have Fermonsters myself, and looking that this route whenever I start kegging. https://www.homebrewtalk.com/forum/threads/pressurized-transfers-from-fermonster-to-corny-keg.664270/

Update: about the time of the last posts (~1mo) I built up a starter of 2L, then mixed the ciders together and pitched the starter into a 3gal fermenter. It fermented down to ~1.010, I unfortunately lost the paper I had the reading I made today on. I decided to taste the sample, it very tart...

OG was 1.094 Flavor wise, I like what I have overall, just feel the boozyness is overpowering. I was thinking of trying something different with fruit, however didn't want to water it down, so I'm ruling that out now. Dry hopping is also an option, which I have considered, just cannot decide...

I decided to try Omega's OYL-217, C2C American Farmhouse, in a 1gal recipe (BIAB, and used some grains/hops I had laying around/extra). Sofar it has been fermenting for over four weeks (going into fifth now), and still has not reached a final gravity. When tasting a gravity sample, it tastes...

I did not see your post to try that until after 8 pitched the yeast into my juice. It is bubbling like crazy, so it appears to be working. For future reference, how much juice + sugar would you recommend using?

I got my yeast back on the 18th, and was wondering if anyone had their yeast show up warm, as out of a warm/hot car warm? I made a starter (1L with DME 1.035) to make sure the yeast isn't dead, which it did ferment, but the what I decanted off has a little gassy/off flavor and smell, reminding...

@BrewnWKopperKat, the hot steep method was what I had as a front runner for testing grains. I've tried chewing grains before, but have been taking with a grain of salt, since I'm new the brewing and haven't developed the tasting experience to know what chew translates to final product...

The flight was Wilmington, NC to Kansas City, MO. I think I paid ~$160ish, the top end of prices I think were around $350, and lowest were around $140, when I was keeping track.

I'm still new to brewing, and have been doing some 1 gallon beer hop tests to see what I like, and which ones bring what to the table. I was thinking of doing something similar with grains. My initial thought was to try different base malts, then expand to specialty malts. I've been debating on...

I've also used Google to track flights (haven't used recently). I like the feature that if you're planning ahead it will send you updates on prices when they rise or fall. I saved over $150 on a flight by using it and buying tickets on I think a Tuesday vs a previous Friday. I think there's a...

I'm in!

I have the same Fermonster. I believe I saw somewhere that it said not to exceed 120° with them. I will have to look around and see if I can find that again.

Atlantic Brew Supply is my first choice for ingredients. I have been looking at getting hops from some of the places @day_trippr mentioned.

Maybe a liter will fit, likely less. I planned on building the starter, then decanting majority of the liquid and pitching mainly just yeast.

2 x 1 gallon

I picked up some more yeast today, and looking to make the starter now. Do I follow the same process as I do with beer, using DME and gravity of 1.040? How big, is big? I'm planning a 2 - 2.5L starter, and split between two one-gallon batches.

Awesome, thanks for the input and help. I'll have to get some more yeast this week to add in.

Angry Fish for the evening. Have yet to have a brew I haven't liked!

I missed that when I set to make the cider. Would it be possible to pitch more yeast to help things along in that case, or would it be more of the current situation?