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Nothin about yeast in there? Interesting.

S-04 it is then! After posting this I looked back at my notes and saw that I used 1118 on a strawberry wine and had a hell of a time crashing it. Temp control is going to be difficult though, I have the choice of either putting it in the outdoor shed and hoping it doesn't get too cold and start...

How hard is it to halt a ferment from 1.06 to 1.01 using EC-1118 when cold crashing? I was looking at this yeast because of it's supposedly neutral taste and low H2S production (pretty scared of gettin the rhino farts), but I hear it moves like a freight train and strips flavor pretty fast. Is...

I have quite a few oak chips that had been soaking in corn whiskey for several months. They were toasted in the oven then half charred before the addition to the whiskey. I have heard of aging beer on oak that was previously used for spirits, but has anyone tried this on cider? I'm thinking of...

Oh, I see. I thought maybe you were clamping them down.

What do you mean when you say it makes the juice more unstable?

Would there be any disadvantages to freezing a finished hard cider on the leese?

Has nobody ever froze their cider solid to cold crash?

^ Are you just opening them to de-pressurize them every day? Or do you have some kind of air lock on them?

Here's your answer to that one. https://www.homebrewtalk.com/f32/easy-stove-top-pasteurizing-pics-193295/

Depends on personal preference. I'm goin for a mid-heavy carb, so I'll probably set mine to about 23 psi. Some like ciders lightly carbed, some like them more heavily carbed. I like dry cider lightly carbed to still, while sweet ones I like heavily carbed.

I keep hearing about agave nectar leaving residual sweetness and agave taste. Maybe agave nectar contains small amounts of unfermentable sugars?

Only problem is, it all depends on where you live. I have also heard of natural yeast leaving pretty off flavors, and even really low ABV tolerances (nothing above 4%). If I can find someone on here from the Albuquerque area having good results with wild yeast, I'll give it a try. Maybe I'll...

Added one Tsp. of what exactly?

Ah, I see. So I'll get more juice if I use a one gallon bucket 5 times than using a 5 gallon bucket once? What is the most efficient surface area to volume ratio?

This was before I got kegging equipment, so yea, I was trying to bottle carb. Did it in plastic 2 liter bottles and while the ones I refrigerated to cold crash restarted in the bottles at room temperature after I added more sugar, the one bottle that I froze did not. That's why I'm assuming that...

What about freezing the cider? Would the ice crystals kill and destroy the yeast cells? I did this to 2 liters of my very first cider and the damn thing never started back up after I added more sugar to back sweeten and carb. Also did this to some leese from a previous batch of beer and it...

Yea, we all kind of gave him the TMI look. I think he got the hint at least, haha. I think the most ironic complaint about a wife or girlfriend I have heard came from my dad's friend when I was a kid. It was that after he taught her how to shoot, she became a better shot than him. The ironic...

That's not a bad idea, I do have some giant zip ties laying around to. After looking at it financially, I think the trailer jack with the lumber frame is going to be more in my price range. And seeing as I'm going to be doing 5 gallon batches, I'm not sure that a 5 gallon bucket for the basket...

Would something like a paint strainer work then for the straining bag? And I plan on grinding with a mortar mixer in a bucket with a lid over it.