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I hear a lot about refrigerating to cold crash, but what about freezing? I was trying to figure out the best way to completely hault fermentation, and remembered that when I froze my very first hard cider experiment, it cleared better than just the refrigerated cider when I thawed it, and there...

I think I got me a keeper GF. Doesn't bitch about my room smelling like hops and booze all the damn time, doesn't complain when I have to go to bed early for a hunting or fishing trip in the morning, has the sex drive of a man, not the jealous type, likes micro brews and the stuff I brew (as...

I really like this one. How much did it cost you total?

I really like the shop press idea, that would save me from the worries of building a frame that's going to break the first time I use it. And alright, being a college student, it's going to take me a bit to get the funds up, but I'll post the final product up asap. Thanks!

If this is better suited in the DIY section, please feel free to move it there. I just thought I might get a better response in the cider section since this press would be used just for pressing apples which would then be fermented into hard cider. Alright, I plan on going the hydraulic...

Ok, thanks. Just checking because the descriptions I see on presses labeled "Fruit Press" specifically says "For use with grapes and other soft fruit. Not recommended for apples", but I assume that just means that throwing whole apples straight from the tree in them is probably a bad idea. Thanks.

So I keep hearing about sodium metabisulfite "dissipating" in cider. Could someone explain exactly how it inhibits the growth of wild yeasts and bacteria temporarily, but allows the growth of whatever yeast strain you put in it only 24 hours later? Does the sulfite stay in the cider, or just...

Sorry to barge into the conversation here, but what is k-meta?

Instead of 6.5 gallon carboys or buckets, I'll be using standard unused 5 gallon paint buckets for fermenting (I can get them for free versus the 14 bucks a pop I would be shelling out for the 6.5 gallon buckets at the brew shop). I have two 6.5 gallon buckets, but they will be in use for beer...

Only problem is I'll be renting the press, and at 80 bucks a day or 30 bucks an hour, doing a little at a time will get expensive fast. But I do have a juicer, so the 1 gallon batches are very doable. Thanks for the advice, I think I'll do that before I put all my eggs in once basket and...

Edit: I will cold crash to clear before pasteurization to prevent setting the pectins and clouding. Forgot to mention that part.

Haven't been able to find any ball lock kegs under 55 bucks a pop, fridge will only fit 1 keg, and the 1 keg I have access to I am borrowing. Plus, I'm planning on giving away a good amount of it as gifts, so I'm certainly bottling them. About it being a waste though, I understand that all...

5 points as in 1.055 to 1.06? So just over 2 pounds for 15 gallons then for my goal? Thanks, just trying to be completely clear.

Ok, so just personal preference then. Thanks!

So I have heard that you need to use less pressure when carbonating cider than when carbonating beer, but could anyone tell me how much pressure should be used? I usually put beer at about 25-30 psi and leave it in the fridge for 24 hours. Also, it's a corny keg, if that makes any difference.

Alright, I have finally written up a plan for processing 15 gallons of cider after fermentation. I would really appreciate some input on this though to make sure I'm not screwing anything up here. Post fermentation I plan on placing cider in a 5 gallon keg, lightly pressurize it with CO2 to...

Alright, so i juiced a sample of the apples I collected, took a reading, and ended up with an OG of 1.055. I'm fermenting 15 gallons. If it ferments dry to .995, that would give me an ABV of 7.8%. I'm planning on adding another 5 gallons of unfermented juice and a few cans of concentrate plus...

Alright, so I took a few apples out of the freezer and let them thaw today. I discovered that they now have about the same firmness as a fairly ripe garden tomato instead of the very hard firmness I am familiar with. Cut one in half and squeezed the juice out as if it was a plum. My question is...

I'm very curious to see how this comes out! I can tell you from experience that straight sugar washes smell HORRID. The simple sugar wash was my first ever ferment, and I used it to teach myself the basics of distilling. The wash was rotgut, the distillate was rotgut (though not as bad when I...

How did the OG look? I was thinking somewhere between 1.045 and 1.055 for mine.