Search results

going to pasteurize after carbing is finished. cold crashed a few days before bottling to get the yeast out.

impatient noob question for you guys ive never had cider befor so i have no idea what its suposed to tast like, so can you guys let me know what it tast like and what its not suposed to tast like. i ask because i just bottled my first cider and its not what i expected. slight apple...

planing on pasteurizing to stop fermentation at about 1.010. going to use a pop bottle to judge carbonation to tell when to pasteurize. i want to stop it from fermenting to dry to cut down on aging time.

1.015, i want it to drop 3 more points before bottling.

wow, thanks for the fast feed back. i was worried because i have a batch of cider brewing in a bucket with around 2-3 inches of head space and its fermenting so slowly (less than 1 point a week) that ive been worried about O2 contamination turning my cider into vinegar. but since im good with...

im a cider maker and ive read several threads about how if you dont sanitize properly or if you dont keep oxygen out of your cider it will turn to vinegar. 1) how exactly does alcohol, such as cider or wine, turn into vinegar 2) what factors cause wine or cider to turn into vinegar, (ex...

ive read the sticky "Results from juice, yeast and sugar experiments" but would like to here some more feedback on what type of sugar everybody uses to bump the S.G., and there results i personal have been using brown sugar but haven't been brewing long enough to give any feedback on it but...

i have a 6 gal batch of cider (apfelwien variation) that i cold crashed at .015 and then racked to secondary to to bring down a few more points before bottling, im using safail s-04 yeast. i did all this about 5 days ago and my cider has been at 65F for most of that time but theirs been...

how long can i age my cider till it starts to go bad, keep in mind that i pasteurize my cider after target gravity is reached. also, at what tem do you age at, can you age in the fridge or do you want at room temp.

pasteurizing at .010, not .001. i want cider, not bombs.

thanks. i dont want it dry, planing on cold crashing and racking at .018. then bottle at .012 and pasteurizing to stop fermentation at around .01

ive got a batch of my own variation of apfelwein going and im fermenting at low temp (55-60) because i heard it keeps in more of the apple flavor by slowing fermentation. im using safail s-04 which has a recommended temp range of 60-70, i know going over 70 is bad because you start to get...

my bad, cider and typing don't always go together, lol

i cant hate on baker's yeast to much, after back sweetening it was delicious. sadly i lost half the batch when a 1 gal bottle burst during pasteurizing, used a cheep wine bottle that couldn't hold the pressure. the other gal was lost to my stomach. im going to use S-04 on my next batch but if...

recipe: 1 gal martinelli's 100% apple juice (way over priced at $10/gal) 3 cups brown sugar bakers yeast i fermented in the plastic martinelli's bottle with a home made airlock for 14 days, racked and let it sit for 2 days, then got impatient so i cold crashed and...

assuming you get around 100% off the alcohol out of the cider this sounds like a grate idea, and mutch simpler than what i came up with

heres a thought, might work. check the gravity of the cider before you freeze it, then check the gravity of the cider after you freeze and separate it (thaw it first of course). this should tell you how much alcohol you lost with respect to volume and from that how much alcohol with respect to...

how do you know when its done carbing, i cant check gravity readings in a caped glass bottle or gauge the pressure. a 20 oz plastic bottle could be used as a reference but will all the bottles carb at the same rate. also when bottling how much space should there be between the liquid and cap?

can anyone weigh in?

every time i read this i think of the lab from Frankenstein with a batch of cider being raised to be struck by lightning