Search results

Honestly if it is fruit, I think it's worth a try brewing, but in this case it is very worth brewing. Crap apples are usually higher in tannin than typical store bought apples, and should produce a very balanced taste. They might be a little low in sugar if not fully ripe, but overall they are...

I actually just bought some oak chips last week and plan on doing a controlled test to see what it pans out to. As for the look of your cider, it's all what the maker wants in a cider. It's fairly easy to get a clear cider, but some makers actually prefer the cloudy for taste. Overall I...

I take a lot of pictures for my site, and honestly that might be the worst refractometer picture I've taken! Just put it on the edge of a table and shine a light into it. Get on the floor and manually focus into the refractometer. This picture gives you an idea, but the refractometer should...

Can I ask, Why 4oz honey then cane sugar? Also what was the OG (before honey/sugar added). It might just need some time to sit, depending on how much sugar was added, imo.

Lalvin K1V-1116 Montpellier Lalvin 71B-1122 Narbonne Lalvin EC-1118 Champagne Lalvin ICV D-47 Wine Yeast All good, All under $1. Make sure to get some cleaner as well, don't want to waste your time. The more natural sugar in the cider/juice the better it tastes (in my opinion). If you want real...

I thought the combined juice was 1.066 to start with? The more sugar you add the longer you have to let it sit (in my opinion). I'm not convinced you have an infection either. Don't toss anything. Keep at it.

It's fairly time consuming and also is a tiny bit risky adding heat to a pressurized bottle, although most of the time the CO2 is low enough it's not a concern. Keg + Beer Gun = Easier.

These are designed as whole home filters, I've seen the DIY guide, but man for this price why even bother (it's like $5-10 more for pre-made). I don't trust it enough though, I still want to add Potassium Sorbate.

Go 10 days and take a reading, also check the activity in the airlock. If you have a FG decently above 1 and their is airlock activity, it needs to go longer. I would say two weeks is a rough estimate though for cider. Depends on temperature, juice, nutrients, and yeast.

I've started another 5-1 gallon batches. These five are 365 Organic Apple Juice" (1.047 OG) with Wyeast 3056 - Bavarian Wheat Beer Yeast (Controlled base) with the following changes. 1. Controlled Base, Added Light Brown Sugar to approximately 1.057 OG (same as batch #1) 2. Controlled Base...

In my experience it is best for most ciders to age, but it's best if they don't age long-term on the lees. I usually transfer from a 6 gallon glass carboy to a 5 gallon, and let it age accordingly.

I agree, but I think a lot of people end up trying to cheap it out and end up with very low OG to make strong enough alcohol. They see Aldi's 1 gallon on sale and think it's cheap booze, but by the time they add sugar, they are close to the point it would be just as viable to ferment apple...

I actually had this as well. For a main-stream sweet cider, I thought it was actually very good. Although I think they are a little mis-leading on how they prepare the cider. It sounds like they take a hard cider base and then basically add apple essence to it. I'm not really sure it's as...

Flavor is often lost from primary fermenting, if you really want the cherry in there, you need to add it to the secondary or even flat out back-sweeten with it before bottle (and treating to avoid bombs). It still sounds that you added it to the primary, where most of your flavor will be lost.

I also agree with Pickled Pepper. Very good chance this is just yeast.

Warm that cider up and you should be good to go. Just make sure to keep an eye on it after it gets really going. Which yeast did you use?

I just pitched 5 one gallon samples (Honey, Molasses, Light Brown Sugar, Tannin, and Straight) with Wyeast. my first time using the yeast. Sounds like you are going to be fine, cider is straight forward except usually the back-sweetening and carbonation side.

I think SmokeyMcbong might be onto the issue, which is the cinnamon might actually have some sugars. That being said, it could be the release of CO2 from the liquid as well, especially if the cider experienced a lot of movement. I would hope that the airlock's activity is brief. I would also...

This is exactly the experiment I was hoping to start after my current one is completed. I appreciate the images and the juice feedback. I am currently starting 10 - 1 gallon batches and really exploring different yeasts / nutrients / tannins / etc.. But at some point, I will really have to...

Sorry to hear you got blindsided. Don't cap it. That is literally the last thing you want to have happen via car trip. I agree with gratus fermentatio, keep the airlock on and put it into a tub.