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New plan — hopefully this will work! I will just get a wooden dowel; maybe just a fraction too big; sand it to fit. Soak in water. Hammer in the hole. Add beeswax around the edge…

But anyway - let’s say I find a 10mm stopper, would that even work? There is no Way i Can plug it from the inside, so I will hammer it in from the outside - but will the liquid eventually push it out? I saw some of the rubber-bung had a “only for top-use” on them …

Unfortunately Wal-Mart doesnt operate in Scandinavia yet 🤷‍♂️

So I have this 2 gallon oak barrel, brand new, for aging some ice cider :) For some odd reason it keeps leaking around the spigot. A have had two replacement spigots already and the issue persists. And yes - it has all been soaked in water for 36+ hours before use. Since I really don’t need...

But what happens if I have a batch that finishes at say 1.004 on SafCider AC-4 yeast ... and then I add EC-1118 to the bottle to create carbonation? It would probably go completely dry then ... sort of ruin the idea of using a yeast that finishes a little sweeter...

I racked into a pitcher before bottling - so it should be mixed well. Is it normal to add fresh yeast when bottling? I wasn’t aware of this …

I added sugar to EACH bottle, so the 'distribution of priming sugar' cannot be the answer. I use 'cubed sugar' which makes it very precise to dose for each bottle - they weigh 2 grams each, so the results are quite even. I had it in secondary for 4-5 months ... which i usually dont to. Could...

Follow-up question … how do I find out if it was a leak on the seal of the caps? Would they leak liquid as well ? (If turned upside down)

It was crown caps. Will try a couple of bottles again tonight or tomorrow … hopefully it will be a better result!

Maybe someone can confirm or reject this theory…. I had a couple of cider-batches that I KNOW had developed nice carbonation. Was bottled between November last year and January this year … I have had several bottles, all with good carbonation. Now - I have left them alone for a few months...

I wonder how they do it then? Or perhaps there is great variation from batch to batch…

Sounds like some ideas … but basically, according to Miraculix post — there really is no way to re-produce last years flavor profile… which I guess is why wild ferments are not used commercially 🤷‍♂️ If doing a starter on last years bottle is just as much a lottery … I might as well just save...

Could you elaborate on this? I guess you mean that dumping a bottle of last years brew is not the way to go. How would you make sure you have a viable wild yeast colony a year later?

So - it is always a lottery doing a wild ferment; but the reward can be a very complex, semi-sweet cider - that can be hard to replicate with a commercial yeast. I was wondering … since I have a wild batch from last year that turned out awesome! Can I use a bottle from last years batch, add it...

So I have a bunch of 500ml screw-top glass bottles that used to contain vinegar (white wine vinegar). Would it be ok to give them a good clean, fill them with boiling water, sanitize with star-san and then use them for some ice-cider and some apple-wine that I made? Or would the acetobactor...

I know this is possibly an old and long dead thread, but hoping mxilcox is still active in here. Since 'post-fermentation-blending' is your specialty -- could you elaborate a little on your method ? Scientific approach my measuring FGs and TA's and ABVs and blending to get a specific outcome? Or...

So - i know how to use the pearsons square - easy. I am looking for a more advanced method of calculating multiple parameters at once ... hope there are some brew-science people out there with the formulas i am looking for. Say I have a cyser-mead of SG 1,030 and ABV of 12%. I want to fortify...

So, I know that a TA-kits usually (if not always) express the result as Tartaric Acid ... which then should be multiplied by 0,89 to get the 'proper' result for at cider, which is mainly malic acid... Right now, I am in the process of balancing the acids in some carboys ... and came across this...

But my batch is already in secondary. Would it be ok to mix in new fresh juice (with less acids) at this point ?