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    Cyser: Bitter, Acrid. What?

    I did some research, some of which contradicted this information slightly. Either way, I used fresh, unpasteurized juice with fresh unpasteurized honey. And also sulfites. Additionally, my temp monitor never suggested it never got into really high range. So I'm thinking it isn't mannite.... I'm...
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    Cyser: Bitter, Acrid. What?

    Nah, if anything, I was on the low end. My fermentation room doesn't get above 65.
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    Cyser: Bitter, Acrid. What?

    Also, it smells fine. Not too strongly of anything, certainly, but it doesn't smell acrid at all.
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    Cyser: Bitter, Acrid. What?

    Hey all, I have a cyser that I made with 71B. Started 10/16 at about 1.090, so, not too high. Added DAP during fermentation. It got stuck around 1.020 for a while and then finally got down to < 1.000 range. However, as it got down it turned...bitter. Almost acrid. Honestly doesn't have much...
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    Uses for lees?

    I boil it down with garlic and tamari and use it as salad dressing. Works well with some yeasts/ciders, not with others. If it's absolutely impossible to stomach going in, it's not going to evolve into something nice with that method. I also suspect it would make a good component in foliar...
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    Pasteurization and Flavor

    Iiiinteresting...I searched through the sticky and a lot of people said there was an improvement in flavor. I guess it depends on individual taste buds. I'm mostly curious about long term stale flavors....
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    Sulfur Apfelwein After Bottling

    LOL! Didn't realize. Though I'm really curious now.
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    Sulfur Apfelwein After Bottling

    Waiwaiwaiwaiwait. "I added the pectic enzyme to kill remnant wild yeasts" ....that's not what pectic enzyme does. Did you sulfite, or did you add pectic enzyme only?
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    Pasteurization and Flavor

    Those who back-sweeten or carb and then heat pasteurize. Does it make your cider taste bland or stale? Would really appreciate input on this. Any insight into flavor during long term storage and aging welcome too.
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    A General FYI on Commercial Cider Production & Taxes

    There's federal regs and state regs though. State regs vary immensely.
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    First time I've added sugar. When will it taste good?

    Well see I agree with you here but there's this apfelwein recipe that everyone's so over the moon about... :)
  12. D

    First time I've added sugar. When will it taste good?

    I was unclear. 1.050 was the OG of the cider. See above post...I got most of them to start around 1.065 to 1.090.
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    Infection?

    ...doesn't look like infection to me. If there's a sulphur smell happening it might be because of lack of nutrients available to the yeast. A little DAP could help here.
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    First time I've added sugar. When will it taste good?

    Ugh, sorry, it double posted. My computer is a mess lately.
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    First time I've added sugar. When will it taste good?

    Apfelwein: SG was 1.065 or thereabouts, FG was ~0.995. Cider 1: SG was 1.090 but this was actually mostly honey induced (up to about 1.075) with a little bit of raw cane sugar sugar to take it to the gravity I was hoping for. FG about 0.995. Cider 2: SG 1.065. FG of 0.998. Mostly honey...
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    First time I've added sugar. When will it taste good?

    OG on most of these was right at 1.050. I added dextrose because the apfelwein recipe told me to! And I tried a lot of blends because I've seen several recipes on here call for different types of sugar...thought it might be worthwhile to experiment.
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    First time I've added sugar. When will it taste good?

    Y'all are breaking my heart here.
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    Adding spices to apple cider AFTER fermentation

    I did a spiced cider this year too. I used vanilla beans, nutmeg, and cinnamon wrapped in a sanitized coffee filter and tucked the packet into the top of the carboy during secondary. I took small samples over a several-day period and took it out when I thought it had spiced okay. A few notes...
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    First time I've added sugar. When will it taste good?

    Being something of a purist (and a fan of dry wines), I've never added any sugar to my ciders before this year, except for maybe to prime if I don't have juice handy. But this autumn I thought to myself, all right, I'll be a grown up. I'll experiment and expand my horizons. I've added corn...
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    Brewers Best Cider House Select Premium Cider Yeast

    Yeah, you're probably right...thinking about it they do use big name yeasts in their beer kits.
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