Search results

Bottle still!

If you add juice vs. concentrate you have to add a lot more juice to get the same amount of flavor. In the ferment that’s fine but after fermentation it lowers the alcohol %. Unless fermentation restarts. Sometimes concentrates lack sugar which might have a strange flavor. When I added...

I think dextrose is preferable cuz it’s highly fermentable. The bubbles are based on the gas. And it’s all CO2 unless you have a nitro keg

12 oz. my cider + 2 oz. Jameson Irish Whiskey = Johnny Jump Up

If I win the lottery!

On an unrelated topic I just bought a plate chiller from a Calif. company. Made in China no doubt. Came with a big sticker saying contains lead and it’s gonna kill me! Hmmmm!

That is very true but it’s boring in my opinion. If you want cheap yeast I prefer 71b-1122. But I much prefer Ale yeast - S-04, US-05 & Nottingham. Safcider & Brewers Best Ciderhouse Select are good performers. All about $5-6/packet. White Labs liquid yeast costs more and isn’t always available...

I’ve used Safcider. It’s a good yeast. Behaves much like Brewers Best Ciderhouse Select. You can add good cherry juice to the final product or get some good cherry pie filling (just fruit & sugar) and add to the ferment.

Why does anyone add water to apple juice? I try to take some out. FAJC reconstituted with less water or fresh juice frozen.

I imagine a storage unit down by the airport loaded with fridges, a freezer & a bunch of Cornys.

I was at Ciderday at Cornell last month. Some grad students where working with these apples. They have a sweetness and some of it may be nonfermenable. They were encouraging them for iced cider style dessert cider.

I don’t even like honey crisp juice or apples to eat.

Buckets, cornys, whatever you got. Ferment open and just throw a rag or towel over the top. Just make sure you have enough space to rack them under an airlock after primary.

The easiest way to keep the hydrometer away from the wall is give it a spin. Also the more full the tube is the easier it is to read.

I think there were a few contributors that made more than the local commercial cideries. [emoji106]

Sorry if I wasn’t clear. I meant commercial yeast is a combination of Superman and the Hulk - out of this world strength plus human engineered strength.

So how much juice do you get out of a bushel of apples and how much does a bushel of apples cost?

For the first time in my cidermaking life I noticed I have 5 gal. of cider in a carboy that has been under an airlock in the secondary for over a year. So what is the limit to this kinda aging? Two years? Three?

Get 2-3 glass one gal. jugs. Sometimes you can even buy juice in them!

Not an expert but from what I’ve read a commercial yeast will quickly over power a wild yeast. It’s like Superman meets the Incredible Hulk.