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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. C

    Temp for pitching Notty

    I used Nottingham for the first time last year. Consistent 58-60 degree ambient temperatures. Cider actively fermented for three months and never stalled--just took forever!
  2. C

    Need an advice on used floor corker.

    I think the black stuff is food safe graphite lubricant. My champagne corker came new with liberal lubrication--got on my hands and even visible on a few early corks. I'd pull everthing apart, clean, and re-lube.
  3. C

    How much for fresh-pressed juice?

    This will depend heavily on location, location, location. If apple growing is prevalent in your area, $4/gl or perhaps less. If not prelavant, I've seen upwards of $8/gl. Then there's weather. Normally in Central NY, I pay $4.50-5/gl. This past year's apple crop was decimated w/ the lowest yield...
  4. C

    NY cidermakers gathering

    Looks like I'm not going to make the gathering. Unfotunately, I needed to swap around some days off to accomodate my upcoming vacation. Hope everyone has a good time. Bellwether is a fun place a LeBreton a great host. Andrew
  5. C

    Still active fermentation at 3 weeks?

    My batches from this fall, using fresh cider (at 1.06 og) and Nottingham, took 8 weeks. My temperature was closer to 60-58 degrees though. And fermentation never stalled, just a slow, plodding fermentation. This is the first time I used ale yeast and couldn't believe the marathon fermentation...
  6. C

    NY cidermakers gathering

    I'm planning on making the short trek--a quick trip up NY89 for me. Hopefully, the snow in central New York will be melted by then...
  7. C

    Wine bottles...revisited

    Again, this is an instance of why risk it? Wine bottles vary dramatically in quality and glass thickness (much moreso than beer bottles). Often this quality isn't readily apparent on first or second glance. Moreover, the bottles aren't designed with a consistent thickness; there will be weak...
  8. C

    Selling...

    What scale cidery are we talking about here? Will you press apples or source juice? Can you even source enough juice for a commercial operation? Will you contract long-term with one or more orchards, or purchase whatever year-to-year on open-market? I live and work in the Finger Lakes (NY) in...
  9. C

    Anyone else drink Carlo Rossi for the gallon jugs?

    I work in a wine store and we sold 30 gallons of Carlo Rossi to a fraternity for a party a few months back. Well, I guess they didn't have a recycling dumpster at their house so they decided to dump them in our dumpster about a week later. I pulled 20 jugs outta the recycling dumpster--more...
  10. C

    Is there an average SG for raw cider??

    Just purchased 20 gallons ($6.50/gl) on Oct 20 2012, from a local cidery in Cortland Co., NY. SG measured right at 1.06. They're a regular sweet cider producer but there is a great acidity running through the juice, so should turn out good. I'm looking forward to the results.
  11. C

    Using Cider Mill Cider

    Have't heard many orchards going on record about the upcoming harvest here in Central NY. However, after walking around the local college semi-wild orchards, checking my neighbors trees, and a few others in area the local harvest will be pathetic. Literally, no evidence of fruit on the trees; i...
  12. C

    Sunoco, fill tank get free growler fill

    One of the Sunoco's here in Ithaca (central NY) has a growler filling station (see what i did there?). Dont know if they ever have special deals Technically, "free" beer promotions are supposed to be illegal in NY. Nonetheless, many breweries have growler clubs (buy 10 fills, get 1 for a...
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