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After many successful Wild Fermentations, I finally had a failed one. Time to see if I can salvage. Here's the story: Typical Wild Fermentation experience: Press apples, pour aerated fresh pressed juice into clean and sanitized fermenter.. No sulfites or yeast added. Let it do its thing. White...

Lol, now I get it. In that case, it is an excellent analogy. :mug:

You can definitely prime and bottle now if you want to. I think you need to double-check you numbers on priming sugar though. You said "2-3/4 of corn sugar". You forgot to say what units you are measuring that sugar in. I hope you are taking about Oz by volume, in which case that would be...

That is a terrible analogy. The Hulk is one of the most powerful beings in the Marvel Universe, while superman is one of the most powerful in the DC Universe. I believe that is the opposite of the point you were trying to make, which is that the powerful commercial yeast will easily overpower...

I'd say buy New. I have bought both Used and New Kegs. Maybe I've just had bad luck, but the used kegs I have purchased required cleaning and had completely unremoveable stickers on them. New kegs have none of those issues. I still clean a new keg before use to remove any potential manufacturing...

You might want to give those Asian Pears another try. I made a Cider (actually a Perry) using 100% Asian Pears, and the end result was really nice and refreshing, perfect for drinking on a hot day.

Awesome tip blasterooni! If I was closer to SF I would definitely hit that up. Maybe I'll try to contact you up for a meet-up and cider trade next time I head down to The Bay.

Ugh, not the "freeze concentration concentrates methanol" myth again! The amount of methanol relative to ethanol is still consistent both before and after the freeze concentration. If you can drink a six-pack of Cider with no ill effects from methanol, then you can drink the same six-pack that...

Thanks, that picture really helps me to visualize the space. I also found the "Chest Freezer Specs and Layouts" sticky on the kegging section of the forum, which was quite helpful (it seems that thread should also be stickied here). It definitely looks like a 5Cuft is the way to go if I want to...

It is probably a yeast film rather than mold. Mold infections will typically be either fuzzy/hairy, or darkly colored. Assuming the cider still smells and tastes okay, then you should be fine. When you bottle it, be sure to siphon from under the surface and leave the film behind. It is very...

I'm in the planning stages of a keezer build. Space is a concern, so I am hoping to build it into a 3.5Cuft Arctic King chest freezer if possible, though I am considering a 5.0Cuft model if the 3.5 won't cut it. I have found the outside dimension measurements of the freezers online, but I cannot...

Started yet another medium size batch, and a small experimental batch: 6 Gallon Apple-Pineapple, pitched with wild-harvested yeast 1 Gallon High-gravity Unknown Crabs(?)(OG 1.075!!), wild ferment 1,000 + 7 = 1,007

The color and opaqueness are totally normal at this stage, and no real corrections are needed. You can expect Ciders to remain mostly opaque during primary fermentation. Expect a significant amount of additional time for clarifying in secondary compared to beer. Adding pectic enzyme during...

In general, I have found that with fresh pressed juice you can significantly under pitch and still have great results. I believe that the pressing process aerates the juice very well, allowing the yeast the utilize the dissolved oxygen during their initial reproductive phase, allowing them to...

Gotta give a shout out to the two small craft commercial cideries in my area: Humboldt Cider Company: Great selection of ciders that are constantly changing, though they also have a few staples that are always available (21 taps of their own cider at their taproom). Occasionally they have...

Yes, as long as fermentation is occurring, then the co2 produced will prevent air ingress, but once fermentation slows down then there is the risk of air getting in. Air will diffuse into the CO2 blanket quite easily if allowed to once the CO2 is no longer continually being refreshed through...

Oh yeah, I almost forgot to mention, CKuhns post reminded me: For a six-gallon batch I use 1 oz if using pellets, and 2 oz if I am using whole cone. I definitely prefer whole cone, though if the kind I want is only available in pellet then I use those.

Yeah, that is a fairly important piece of information. If the lid doesn't seal, then the gases created by the fermentation will escape through the edges of the unsealed lid instead of going through the airlock, so you wont see airlock activity even if fermentation is occurring. An unsealed lid...

Opening the bucket and looking will not give you any additional info, it will look very similar regardless of weather fermentation has started or not. If fermentation is vigorous then you may see some bubbling and foam when you look at it, but then you will also have lots of airlock activity...

Lol, I feel exactly the opposite of bucketnative: I think that fruity and citrusy hops are an excellent compliment. I have had excellent results with Citra, Cascade, Nugget, and Mandarina Bavaria. The ones you chose are all fruity/citrusy and should work well (in my opinion). You can try a...