Search results

You're fine for your initial fermentation, but you can't have much, if any, air space when you rack for your secondary fermentation. My understanding is that it will turn to vinigar. You will need a smaller carboy, extra juice (tho I've never added 3 gallons, only I), or a ton of lead free...

A little update . . . I waited a week, stirring off and on, and nothing happened with the yeast that was added. I then added one quart of yeast starter (which had fermented a few days), added 3 quarts of additional juice, and added 3 Tablespoons of hydrogen peroxide ( which is about half of...

You're right about the peroxide. I found an older post that linked to a calculator on a wine site, vinoenology.com/calculators/SO2-additions/. I think I can save the cider. Sent from my iPad using Home Brew

I added way too much Potassium Metabisulphite to my 6 gallons of unpasteurized cider, 1 1/2 tsp. instead of a 1/4 tsp. Have I already ruined the cider? Would it help if I let it sit longer then overnight? Sent from my iPad using Home Brew

Thanks for all the helpful pointers. I now understand what I'm generally shooting for and that 1% is not even close. It's still sitting in the carboy, so I will see if the acid level has changed and then play around with back sweetening (or adding juice) and tanin in a sample. Next time I will...

Oh . . . I guess I have a lot to learn. I started with high acid apples ( Worthy and McIntosh) and measured the acidity after fermentation. I read where malic acid may undergo a lactic fermentation, after primary fermentation, and reduce the acid by half. I was just hoping there there was a...

Perfect answer, thank you. Looks like my cider needs to set awhile and mellow, possibly some calcium carbonate as well. Sent from my iPad using Home Brew

I ran an acid test for total acid titration and came up with 1%. What does this mean? Sent from my iPad using Home Brew

Does anyone know where to get lead free marbles? I did add more juice and it is actively fermenting again. Does sediment effect the taste a lot? Sent from my iPad using Home Brew

Thanks for the imput! I wouldn't mind just leaving the sediment, but it's my understanding that it can give the cider an off taste. I don't have any flexibility with my carboys since I only have large buckets and a 5 gal carboy ( which the cider is currently fermenting in). The marbles may...

I made the mistake of not starting with enough cider. I was about 3 quarts shy when I racked to a second carboy. After doing some reading, it sounded like it was okay to just add some more cider. But now, with the expected further fermentation, I'm getting more sediment, which means I should...