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Did you get the organic fruits from your local area or were they shipped in from afar? Would different fruits from the same area have the same yeast strains, or different yeast strains, do you think? Hmm... things to think about :)

Do you know if anyone has a "wild yeast bank" going? It may be interesting to culture wild yeast from as many places as possible!

Hi! I use plates to isolate colonies (4 quadrant streaking as mentioned earlier) and to make sure that the source of the culture is not contaminated. My method is to start by innoculating 2 to 4 plates from the same source, based on how "rare" the source is. Then, after incubating for...

Thanks for the suggestions! I think I'll attempt a couple of different methods: 1) My standard home-made agar made with hopped DME (~1.040 SG) 2) My standard agar + lactose 3) An agar made with unhopped DME 4) Unhopped agar + lactose After a day or two of incubation, I...

Hi! In the last few years, I've started culturing all of the liquid yeasts I purchase (my local HBS stores don't carry liquid cultures, so I rarely get a new one). I only have pure strain yeast cultures at this point (a handful of ale slants and a lager slant). I was wondering if it is...

Just pitched 4 more gallons on Wednesday evening! 2638 + 4 = 2642

2306 + 1 = 2307 (started a gallon with cherry cider over the weekend)

Thanks! :ban:

Hi Yooper Chick... I don't suppose you have access to your friend's recipe for chokecherry wine, do you? I have lots of chokecherry trees near my new house and I'd love to try some! Thanks! -Rich

Hello everyone! I wanted to let everyone know that I gave in and tapped a mini-keg of EdWort's Apfelwein that I prepared and primed per Ed's original recipe and posts. After leaving in the primary for 1 month, I kegged into 4 mini-kegs (2 primed, 2 non-primed), a couple 750ml bottles...

5 gallons about to be mini-kegged, 1/2 naturally carbed and 1/2 still... THEN DRANK! Total 147 + 5 = 152 gallons!

Thanks! That helps!

... anyone have any rules of thumb for the harshness vs aging time?

Hi david_42... Do you have a rule-of-thumb for how long a cider (or other beverages) will need to age and how "harsh" it will be? You said this one would be harsh and will need 6-8mo of aging... just curious if there's a way the rest of us can estimate the aging required for a certain recipe...

Thanks for the advice! I'll keep an eye on things and see if they change color or develop hairs or anything... -Rich

Hi! 5 days after racking my last cider into the secondary fermenter, I noticed some granules collecting at the surface of the cider. I racked this cider on Nov 8 and the particles are pure white grains about the size of sugar, with similar structure (they're all different shapes, roughly...

Yup, just a clear plastic racking cane and that clear tubing that has the same inside diameter as the outside diameter of the racking cane.

Caplan, the problem I have with the CO2 is that it stops the syphon... I then need to reprime the syphon and expunge more cider as waste as I get purge the water. Any suggestions for that problem? pariah, I don't think you NEED to use campden. I read that you can use and wanted to use it as...

That's a great idea! Thanks, Caplan! Speaking of difficult things to do... when I racked a cider last night, I had a hard time keeping the syphon going due to CO2 coming out of solution and gathering at the top of the racking cane. I tried increasing the vertical distance between the...

Thanks, OOE! When dropping campden, do you crush it and stir/agitate the batch? I added a crushed campden tab into each of two carboys and had to stir it gently to get it to mix in (some of it was just sitting on top of some kreusen residue). Doing so also resuspended some of the sediment.