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did this ever get resolved just order promash and playing the wait game also. No way of contacting them because email and phone number don't work.

the reason that I ask is that 0.73 gallons of water seems like a small amount. Do you get all the sugars out with this amount and do you do a small beer with more running of this?

Are you batch sparging or fly sparging this?

could it be that this is the one that is aged on Spanish ceder? Don't know myself just a question.

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I know that the last post was three years ago but still going to give it a shot. Can I get the recipe to this also joetownhound2@ Yahoo.com

Thinks for the correct information have to inform the girl at the LHBS of her misguided information.

Was told by my LHBS that it could be found at Walmart (they was out). It is used to make jam I think so look for it in the canning section. Hope this help. I'm speaking of the pectic enzyme.

just knock up 6 gallons of this (wanted a gallon to top off 5 gallon carbar). The SG was 1.080 with no temp correction. Man all I have to say is that if this stuff keep the nose and taste that it has now it is going to be so good. Wife asked me how long we had to wait, after telling her 2 years...

Do Ed not post here any more? I started out reading the first of this thread (gotten to page 125) before I skipped to the end and now is reading backward. By the way great and entertaining read. He use to post all the time. I'm back almost 14 pages now and hasn't seen him post lately. I'm on...

24,653 + 5 = 24,658 and that is not counting the other two ciders that I have going not in the traditional Apfelwein brew. :tank:

I just watch a video on youtube and seen where a home brew club was buying pasteurized cider from a farm. My question is has anyone on here ever done this and better yet has anyone form Florida attempted this. If not do anyone know of a source for farm fresh cider that may ship. Thanks in...

Will this benefit from pectin enzyme addition? Was thinking about picking up the ingredients today.

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Have anyone tried this recipe with good results if so how long did you boil the corn? Is it boiled until it gel and at what temp did you boil 180 degrees? What was the results. I'm going to make a Belgium blond tomorrow and was thinking of doing this recipe on the yeast cake afterward. Thanks in...

Thanks socius this should come in handy.

Thanks Bob nice hanging out tonight can't wait to get started and learn more.

Will do :rockin: