Search results

He is my wife's friend's husband, and it's all he buys, and I have to be here all day. That's the only thing that has ever made me want to crack open a can of Bud.

You can get stainless for a decent price. http://www.amazon.com/gp/product/B000VXHKMC/?tag=skimlinks_replacement-20 Or the one that I actually use...

I tinker in my other hobbies (especially gun stuff), but I am pretty happy with my brewing setup so far.

No experience with S-04, but my cider ends up below 1.02 every time. Not sure how the honey would change it. Sorry I can't help more.

I thought we were going to get a beer at the end... ;)

I like champagne yeast for all ciders. Red Star Pasteur Champagne works wonderfully.

I prefer to have my cider spend some time in a secondary unless it won't be clear for some other reason (such as adding maple syrup to the final product, which is about my favorite thing to do).

Once September arrives, I'm all cider through the end of the year. I have 5g of cider from my apple trees and 5g of a cherry (apple) cider. Hoping to do at least one more from apples before the pears are ready to press.

My dry ciders end up about 0.96, so cold crashing at 1.015 should be sweet enough for you. Pasteurizing before fermentation does give the cider a slightly different taste, but it is an improvement. The yeasts that are naturally in your cider are probably not what you would choose, but they...

26002.5 +5 iba +5 ipa 26012.5

I use Rubbermaid-type totes. One row with the necks all pointed one way, the next row opposite. The ones I use hold about 70 bottles each, so I just have to get one down to do a batch. ETA: The totes also stack very nicely.

Alcohol does kill bacteria, but you won't ferment nearly strong enough to get the job done. You would need 100 proof or higher to be certain that the bacteria were killed. It's worth sterilizing your bottles and equipment.

With that much brown sugar added for "priming" (and to make a sweet hard cider, obviously), I think a week prior to pasteurizing may be long enough to make them all bottle bombs. I'm still VERY new at this, but I don't think I'd let it go past four days at the most. And even then, I'd be...