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Very valid point, and fairly stated. Although I wouldn't quite call it worrying, I was more trying to explore concepts and pick up some knowledge. Sorry if it came across as fretting and worrying.

Kevin, I was hoping that you might see this post and weigh in with your experience! Thank you for taking the time to share your knowledge as well as explain about the wild yeast that caused the mishap. 1 in 500 makes for a darn strong argument for being able to stabilize w/o chemicals! As well...

Unfortunately Yan I live in a just ever so slightly different climate that you do :D I'm already in the mid 70's during the day in Tampa. As result I'm making do with my fridge for my cold crashing. It is reassuring to know that other folks believe that cold crashing can be used as a viable...

Lol my wife would kill me if I spread glass shards throughout our dishwasher! I seem to remember Ken Schramm (sp?) mentioning using the oven on this board or gotmead as a tool for pasturizing although I also remember sombody else trying this and bulging their caps in the process. Although I...

Nah you didn't miss a post, unless I missed one as well :) I managed to throw together a couple of ideas that I should have kept in separate posts. The original idea was to make a still sweet cider adapting CvilleKevin's concept. The idea was to allow the cider to go to dryness and the...

Pimento – What you expressed is exactly my concern in this matter. It does appear that it can be done, just with what amount of risk you are willing to take (and it is certainly not an inconsiderable risk). We are all after dealing with living organisms here and while we can use...

Schoolmaster - Yah, I figured that doing it this way would likely require some experimentation in order to get things correct. It's one of the beautiful things about this forum, before you experiment on something you can appeal to a huge knowledge base before you commit to a potentially dumb...

Okay, so I have a theoretical question about cold crashing, stabilizing, and back sweetening. A lot of the commentary and experience on this forum seems to suggest that there are two predominant methods of creating a sweet cider if you are not setup with a kegging system. The first is to allow...

I may give the Musselmans a try here once I am back on my feet (knee surgery). I used Martinelli's to good effect, but its bleeping expensive to do more than play with. As far as dry hopping I was thinking, maybe, about doing it with the honey graff....but I am really on the fence on that...

Chris, while I am not the best person to advise you on this, I think one of the attractions to graff is that the addition of malt extract and grains allows for a more fully rounded drink. One of the reasons I tried brewing a honey graff was because I am in Florida and I don't have access to...

About a month, but these were not chips. I utlized sticks I home toasted.... figure about 6" long by about 1/2" square. (measurements are approximate) What your asking about is one of the reasons I that went with sticks instead of chips. My limited understanding is that chips are somewhat...

Sweet. Thanks for the advice. Now all I gotta do is wait for the stuff to clear, and as Tom Petty said "the waiting is the hardest part".

Hopefully this isn't hijacking the thread......but..... AZ_IPA what have you been using for hopping your graff's? I've got a honey graff I'm waiting on to clear and I was considering a light dry hop with once its done. I'm pretty noobe at this and was thinking of using a little bit of...

Try searching for graff. I believe that there have been several discussions on dry hopping cider that has been brewed with various malt forms. I have not tried it personally yet - I've got a batch thats clearing that I may try this with depending on how it tastes. I believe, from my reading...

That's what I figured....I know both the owners fairly well and they do know their business very well. Being laid up after knee surgery, I've plenty of time to worry about my babies (3ga of apfelwein and 3ga of honey graff). The idea of something I've created for others to enjoy causing harm...

So a couple of months back I made an apfelwein and when I racked it to secondary I got a little crazy with the idea of okaing it. Having gone to my LHB I wasn't really happy with the oak chips they had for sale. Instead of purchasing there I made a trip over the to specialty woodworking store...

Welcome the forum! As another realtively new person to cider brewing I have to agree with you about the Notty vs. Montrachet. I tried a couple of batches of cider with each and am definately finding that the Montrachet turned out signifigantly drier and the stuff I've produced with it is going...

Well a quick update.... Cold crashing has been going well. Just racked off the lees yesterday and the gravity was 1.019. Taste test was great! There were no off flavors, no off odors or anything! Does anyone have any experience trying to cold crash and stabilize at this gravity? I'm, hoping...

Been doing a little bit of experimenting with the whole graf, apple wine and Graham's English cider ideas: 4 gallons Publix organic aple juice 1.5 lb unprocessed local orange blossom honey 1.5 lb amber lme juice of 3 lemons Lipton sun tea cold steeped in 1.5L of Martinelli's OG was...

Many thanks for the sound advice!! That sounds like a good plan of attack. Hopefully if I'm lucky the sparkalloid will do what racking, cold crashing, and pectic enzyme has not.