Search results

Well i don't know what's up. My link works for me and Patricks does not. Could somebody please confirm?

http://m.youtube.com/#/watch?desktop_uri=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DhrBOFN9r770&v=hrBOFN9r770&gl=US My friend found a video of my grinder. Sorry for the quality, it was dark and he had to brighten it up then YouTube had there way with it. It does about 5 gallons a minute. All...

How was I wrong in any way? Yes I may be a bit terse, but i, unlike you, didn't resort to name calling.

It's easy if you have a choice of apples to press. Choose the more acidic ones. If your making Walmart hooch use an acid to taste. Most people are trying to get the sour/tart out of there cider.

Well if I'm going to get to a point you didn't give him any good advice either. you told him he has to go out and buy a keg setup and a filter. Which are both very expensive. Did you not see that he is bottling? And you know what I agree with the last part of your post that those crap...

https://www.homebrewtalk.com/f32/2010-cider-notes-204921/index2.html. here is a link to a guy who had the same problem as you and his was excellent. Again this is one of the couple of reasons I don't rack my cider.

Please please don't throw it away. Your cider might still be great and I'm not joking. Yeast films are common if you rack your cider. You need to rack your cider to another carboy, sulphite it to 50ppm, and top it off with juice or frozen concentrate. Then let the new sugars ferment out and your...

Call me a curmudgeon, but I don't believe "recipe" and "cider" belong in the same post. What you make may be good in a tasteless Sam smith, woodchuck, hornsbys way, but ill bet dollars to diamonds you've never tasted a real cider.

After thinking about sealants for a long time I've decided that I'm just not going to use any on my new press. The finish on my old press didn't last 2 seasons and they don't seal the inside of wine barrels so I figure what's the point? High acid + long contact time = not good. Just my opinion.

I'll concur on the film yeast from my studying. Not the end of the world. Yep rack sulphite and top off.Glad to hear it turned out good. This is exactly why I don't rack.

I actually don't use Sam glasses with my cider. It loses the carbonation to quickly for me and I carbonate to 3.5 atmospheres.

I press my own. If I want flavorless stuff i buy woodchuck.

Where is that damn koolaid forum.

I don't ever rack my cider just to rack though conventional wisdom says you should... my cider sits on its gross lees for six months and I can't find any off flavors that I can attribute to this. I am going to run an experiment next winter to see the difference myself... if you can't get to it...

Agreed. I had a 14 degree difference in fermenting temps and couldn't attribute any taste difference due to temperature using wl775.

https://www.homebrewtalk.com/f32/psi-required-pressing-231653/

Hey I don't have any trees or land and there isn't. An orchard for 150 miles but I'm gonna press a years worth this fall...

Amen! I do find the endless discussions about tree top quite disheartening. We need a fermenting koolaid forum. But the only place to get better discussion is that email forum and its archaic format.

Why? Do you know someone with some extras?:cross:

I actually had to look that one up. It sounds nasty and I wont drink the dregs off lots of stuff. But really the dregs taste like the cider but has more flavor. Lots of times ill put the dregs in a cup and drink it in the morning while I'm making my coffee. I know its unconventional just like...