Search results

Thanks for the posts. I'm doing some one gallon batches in their jugs this weekend and I'm gonna do this with one of the plastic snap lid jugs. I figure I'll ck it every day or two and stick it in the fridge when I think it's running low on sugar, but still has some sweetness. I'll leave it in...

I know someone who left a bottle of wine in a hot car that blew the cork, but that's only one example.

Would it be safe to assume that the corks would pop before the bottle broke? At this point I'm not gonna risk it and I'll let them ferment out first.

Thanks for the help. Corked wine bottles stored upright sounds like a good solution.

Take a cider that has that has not quiet finished (like to leave some sweetness) and cold crash in fridge for a few days and then bottle in beer bottles? These bottles would then stay in the fridge.

That was my plan. This would be more of a wine.

Anyone have any experience with this that could suggest how much sugar it would take to leave behind some sweetness after fermentation? I'm thinking I'll do three i gallon batches with 1/4 cup difference in sugar for each.

If I may biggie back on to this question. Is there a time frame where you can skip stabilizing and just bottle? I've seen it said to wait three months and just bottle.

I'm really new at this but I have a batch going using the 4 gallon disposables from Sams club. I just dumped some water out into a sanitized jug and made the recipe. After I rack it into glass jugs it's going to recycling. They're around $4.50 filled with water.

I'll post that info in the next couple days when I get a chance to ck. Thanks!

Yaeh just got one. I have the stuff to stabilize, but I'd like to keep it simple if possible.

I have 3 gallon of cider-apple wine that I fermented out and racked into clean jugs last weekend. They have airlocks on them now and the water level in both chambers has been staying even. How long should I wait (from a safety stand point) until I bottle some in wine bottles? The recipe was 1...

2 gallon of cyser. Is that 33.5?

I'm using 2# of honey, one Apple, one cinnamon stick, two cloves, yeast nutrient, and filling the gallon with all cider. My plan is to ferment one out and if needed step feed one if necessary to have a sweet finish fermented out. My sg was 1.120 to start. I'm to new at this to have a clue what...

Thanks. I have Cider House Select on order. I was thinking I read somewhere that if it wasn't pasturized you had to add a chemical to it for 12 hours or so before you could use it.

A local orchard has cider I'd like to use, but I have question about what I need to do to use. They claim to not pasteurize, but use UV. What do I need to do to this before I make hard cider?

No turning back now! 71B is in. Thanks for the help!!

I quess that settles that. Thanks!!

I'm going to make two one gallon batches of Cyser Mead and I have D47 and 71B yeast on hand. Which of these would be best? Temps will be low to mid 60's. Thanks in advance.

I enjoy cutting and splitting wood so I have all sorts of wood to experiment with. I was even thinking about wrapping a piece in foil and setting it next to a fire to get some char on it. I think I'll give it a try when the weather breaks.