Search results

As long as it does not have any sorbate preservitives it, I would pitch some EC-1118 yeast in there it will get things started.

Give it time, it will clear..

I would like a carboy cleaner to make taking care of my equipment a little easier.

I use a mini jet filter and it does a pretty good job. I have not had any sediment as of yet.

I never turn mine. I leave them in a cool dark place and have had no problem. I filter my wine aswell, so sediment is not to much of a problem.

Sounds like you had a good time though.

You might try bringing the temp up a little to see if it starts, or add a yeast starter of the Safale that has been working a couple of days.

I am a little more middle aof the road. I have not been brewing to long, but I find myself constantlly worring about my beer. I always try to make everything perfect as possible.

It may not hurt it since you resealed it as soon as you found it. I might be a good idea to re campden and let it sit another couple of weeks before you bottle it to off gass a little. I would try to get a larger plastic fermenter and make bigger batches to get more out of your haed work. I...

It will be fine. It looks like healthy fermentaion. That stuff will end up stuck to the side of the glass when the krausen goes down.

It should come around in time. Brew another batch and make sure you have a steady gravity reading for 3 days to be sure fermentation is complete.

I have a weird schedule abd brew when ever I get a chance. My wheat is conditioning, and I am already to brew again.

I have seen weird stuff in the bottom of my fermenting bucket too.

From what I have read big Belgians need a long time to mature. I made a Belgian Framboise and it did come around till after 9 months and should be even better in a few more.

Yes, the you will get bottle bombs due to restarting fermentation. If you want carbonated cider let it ferement to dry again, and then bottle with priming sugar according to the size of bottle you are using. If you want to bottle still sweet cider you will have to stablize first. You can do...

It is true. I ferment a batch with EC-1118 and it was quite harsh at first. It did mellow out after several months, but the acohol content could still be noticed.

I made a recipie one time from the Wine Makers Recipie Hand book by Raymond Massaccesi for cider. I cannot remember the whole recipie, but you used pectic ensyme to aid in clearing before you pitched the yeast. I think it said to add metabisulfite at the same time to kill any wild yeast...

You could try using a tightening a belt around the bottle to bring the level up. I heard about this on the winemakingtalk forum. It did not oxidize in the primary because of the Co2 cusion. New cider will most like start fermantation again.

Yeah I know HB4less is a little messy, but they are pretty nice guys in there. They been very helpful. The last time I was in there a person payed with rolls of dimes. I don't know why they did that, but I think it was Kevin working day. He said those coins were actually the silver dimes...

Thats right the yeast will get to it sooner or later. It won't hurt to stir it if you would like since you just started the primary.