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Alcohol tolerance of E. coli is about 3.5% abv. http://openwetware.org/wiki/CH391L/S12/MetabolicEngineering "can only tolerate 35g/L of ethanlon". 35g/L equals 35ml/L. 1000ml in 1L, so that comes out to 3.5% ethanol ABV. I don't know anyone making cider below 4% ABV, and most of us go up to...

I couldn't believe this one myself, so I felt that I had to share what I did in hopes others have done the same and had the same results. So yesterday I got home from a fishing trip, and my 3 day old ferment made my room smell like someone let off a few rounds from a black powder pistol. Not...

Yea, Ecoli can be lethal, but it's much more common than you would think. Hell, it's a common bacteria found in the Rio Grande river (where Albuquerque gets some of it's drinking water) and a very popular lake that I frequent here locally. When I swim in that water, I probably swallow at least a...

I heard kegging it, pressurizing it, letting off the pressure, and repeating helps purge the sulfur smell out... Have yet to try it, but I think I'm going to have a problem with the rhino farts with the smell of my cider fermenting after 2 days.

Fin! Should have agitated the pulp after the first press and then pressed the same pulp again. Then repeat. And put smaller amounts of pulp in the basket. Oh well, I now know for my next batch. Still got about 100 pounds of apples in the freezer!

I think it has less to do with "magic" and more to do with the alcohol tolerance of the e-coli bacteria. Any biology grads here to help us with that? I seem to remember my toxicology professor talking about e-coli being somewhat of a fragile bacteria.

Alright, sweet. Thanks!

So I finally pressed all my apples and have a 5 gallon batch that I pitched the yeast into last night. My room stays between 70-75 F, but the fermenter is in a larger bucket of water to keep cool. It was bubbling nicely this morning, and I just found out I'm goin out of town friday till sunday...

Yea, as long as the alcohol level is around 20% or higher, you should be fine. I might have to try this when mine finishes...

Try a bit of white whiskey in it as well, like "Death's Door". The subtle corn flavor makes for an interesting compliment to the apple and cinamon taste.

Be careful with gettin it too cold though, and check on it regularly, especially if you're fermenting in buckets. Check out this thread. https://www.homebrewtalk.com/f32/cider-molding-not-fermenting-287673/

Let's say we went backwards and passed legislation to ban home brewing of wine, cider, mead and beer without an exception for personal consumption. Would you still brew? This would be assuming that alcohol is still legal, and you could still get the supplies needed conveniently (much like how...

What kind of taste are you getting? I thought these additives were not supposed to have any taste at all? (Then again, they tell me that Diet Dr. Pepper tastes like regular DP and Coke Zero tastes like regular Coke, all of which is bullcrap.)

this should be a sticky for all the posts about rhino farts I see around here. Great info, thanks!

Oh. and so far I have 60 bucks sunk into all of it. That includes lumber, bolts, glue, and jack. Building a tray as well as I'm posting this. I'll post a pic of that tomorrow when it's light out though.

Alright, finally got a little more expendable cash together. I only put 2 bolts on the bottom of the jack so it had more meat to grab, and also added 1 1/2 inches of plywood for more strength. Made the disk out of 4 1//4 inch plywood peices I glued together. I plan on coating the disk in epoxy...

Haven't tried it yet, but I'm thinking of just tossing my frozen apples into a bucket, getting the lid, drilling a hole into it, and slipping it over a mortar mixer bit and mixing it with a drill. Anyone see anything wrong with that?

Yep, douglas fir cept for the center brace board, which is oak. Cept it's all notched out, so no good for me, but the doug fir might be useful. Certainly better than white pine. And yea, I would imagine oak just being more prevalent on the east coast, so probably cheaper.

Gah, this is how my first cider went, but with 5 gallons and store bought juice. I'd say use AJ concentrate and maybe some sugar. Should sweeten it up and give back some apple flavor. Doesn't come out as good as if you were to not ferment out all the way and save some of the original apple...

Really? Round here all the pallets I have ever found have been pine.