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So far I have about 50% Red Delicious, 40% Winesap, and 10% Golden Delicious for a total of 5 bushels of apples in the freezer. I have a friend that has a few pear trees that are ready for harvest and was wondering if it would be wise to add maybe a half bushel or more of pears to this list...

I've been researching this topic for about two weeks already on this forum. The general consensus has been that granny smiths are a good base (50-60%), pink ladies give a good sweet character, and avoid too many golden delicious (I have about 10% collected in my 5 frozen bushels while I wait for...

The bread yeast would only live up to about 5%, right? So in that case, would you even have to kill off any yeast or backsweeten for a sweeter cider? I mean, the lowest FG you could get without even adding sugar would be around 1.01, right? (Assuming you used just straight apple juice which has...

Turbo cider... As in using turbo yeast? Is that why it's called turbo cider? If so, I'd highly recommend against that stuff. Used it when I first started getting into distilling (when I distilled) and it gave me a ton of product and finished fermenting in 3 days, but the stuff I got out of it...

How do you get it out without breaking it? Iv'e already gone through 3 from stupid ****, couldn't imagine trying to get the damn thing out of a carboy gently.

^ Hahaha! I just believed it because I figured all their eating is apple, so it made sense!

I have the same problem. I was hoping that since the juice is getting filtered when I press, and I'm pasteurizing the juice before I ferment, that it shouldn't make for any problems. But I'm still worried about any taste from the insects? I have heard the worms taste just like the apples, but I...

FERMcap! Haha, alright, kept typing "farmcap" into google and couldn't find any thing even beer related. Thanks.

I like the idea of using the keg as a sort of double boiler... In fact, that would be the same principle as the stove top pasteurization of the bottles, only much easier and no risk of bottle bombs. You shouldn't need to filter out any dead yeast because you should rack the already cleared...

I have heard of something called "farm cap" to prevent foam over (still not sure what that is), but could a wooden spoon be used just as effectively?

No, I think I just freaked out when I saw the volume of 6 pounds and figured 12 pounds would cause a boil over. Guess I'll start my first all grain beer tomorrow, thanks everyone!

I actually started by distilling. Did that for about a year. Usually it's the other way around, but I was taught the basics of making shine by my grandfather. Decided I hated waiting months for spirits to age on oak, and I wasn't a big fan of unaged liquor (white dog). Plus it's so much easier...

So the grains don't have to be completely submerged then? I was starting with 3 gallons with the 6 pounds, then adding the water to get 5 gallons after the mash, then the hops and boil. If I could fit 12+ pounds though in that 7.5 gallon pot in a grain bag, I'll just do that then. I was just...

Alright, all my apples have been picked and frozen as of today. I plan on renting a cider press from my local home brew store when the temps start cooling down (to ferment in a cooler environment). My question is, do I have to mulch up the apples before putting them into the press, or will the...

Thinking about taking the dive into AG already. Did a partial mash 2 weeks ago for an American IPA and it came out great! My only problem is, the pot I brew in is only 7.5 gallons. The AG option for the IPA recipe I followed called for 12.5 pounds of grain, but that 6 pounds I mashed for the...

What if I primed the pot with CO2 prior to siphoning the cider into it, then kept a steady stream of CO2 over the surface of the cider while it heated? Since the CO2 is heavier than air. The reason I was looking at this option is because I tried using potassium sorbate on a still cider that I...

I have read the thread concerning the stove top pasteurization, but I was wondering if you could do the same by just pouring the cider into a 7 gallon stainless steel pot and keeping the temperature at 140 for half an hour? The reason I would want to do this is pasteurizing the cider before I...