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AFAIK - Brupaks is not available from America. I get mine from Hop and Grape in the UK

Yes, I made a gallon batch of it in 2014. Wasnt crazy about it though. It tasted yeasty, even after a year in the bottle. I dont think it crashes very well. It stopped fermenting OK, but seemed to leave a yeasty taste behind. I might have just got unlucky on that batch though, or it just didnt...

Hey Kirk! - How's things in Albuquerque? Sorry, havent been on the board in a while. Short answer - what kukubau said! Longer answer - yeah, but there is a limit and not sure its worth the time. I once made 14 consecutive gallon batches from a single packet of yeast by splitting into thirds and...

https://www.orangepippin.com/orchards/united-states/pennsylvania

I'd expect that any of those yeasts would ferment down to the 1.010 range within 5-6 days at 70-71F. The tricky part will be catching them at the right place and getting them to fully crash, since they will be moving so fast. If I needed a cider to be finished in a week, I'd go with the Abbaye...

Sure, here are the 4 on tap right now. On the far right is Stayman, Pink Lady, Pippen and Winesap juice, s23 lager yeast (1.006), 2nd right, same juice with Abbaye yeast (1.008). Far left, same juice WY3068 (1.014) , 2nd left Stayman juice and stalled brupaks (mostly wild) yeast, with oak chips...

At that temp range, it will be more like a week or less, even with the slowest yeast. I really try to avoid hitting 68 if I can because the ferment can really take off then. This season we had nice cool temps, but I was lazy and didnt open basement windows at night, so basement temps were mostly...

I crashed four more batches today, first two in the morning, second two tonight. Nottingham - 1.010 Wy3056 - 1.010 Brupaks unsulfited 1.010 BRY97 - 1.008 The BRY97 tastes a little sweeter than the other 3, even though the gravity is lower. They all taste a little yeasty at this point and the...

This past Monday, friends and I got ~250 gallons of Cortland, Gala and Jonathan juice. About a third of each apple in the mix. SG was 1.050, which is about average for this time of year, but lower than this time last year. I got 8 six gal carboys. Bumped the SG to 1.065 with turbinado and...

I've got a combination of plastic and glass carboys, and of the two that are starting to turn, one was glass and one was plastic. That doesnt seem to make any difference. What does make a difference is that neither of the two batches that are starting to turn were sulfited before pitching the...

acetic

This past week I kegged all 10 of the secondary carboys that have been sitting in the basement. All 10 of them got nice and clear – even the two that were from previous pressings and took a little longer to clear than the others. The other 8 were all from the Jan 14 pressing, and they have...

I made an experimental gallon with this yeast in 2009. It was one of 15 one gallon test batches, all with different yeasts using the same juice (Stayman and Pink Lady). It was one of the fastest to ferment out and went to 0.998 in two weeks in late November. It finished clean, but didnt taste...

I'm glad that your cider turned out great! Almost always, the ciders will clear up over time. This year I made 23 batches and almost all of them got crystal clear within a few weeks in the secondary. There were a couple that took a couple months and one batch that is still cloudy. Adding...

Brupaks yeast with medium toast french oak chips. I soak the chips in rye for a couple of days before adding them to kill any yeast. bourbon would work fine as well. I usually use 12 oz. I've had pretty good luck with just thawing frozen berries and dumping them in. I did have a batch get a...

Shout Out to Mark Klug for taking 1st in Cider and 3rd Best of Show at the Beer Blitz Yesterday! Nice job Mark! I hope you saved some of that! I managed to get 3rd with an oaked cider from last year. No love for either the Brupaks or Abbaye batches from November. Or at least not enough love to...

I'd try to keep it above 55 if possible. I havent had a batch of US05 stall out on me yet, knock on wood, but I've had Notty and Brupaks stall below 55 and they are similar. Yep. I usually add the berries at a lower sg, but that's the general idea. Add them right at the end of the primary...

I finished crashing the eight batches from the Jan 14th pressing last weekend The Wy3068 batch finished first, 1.016 at 12 days. Wy3068 usually goes slower than the ale yeasts, but this particular pack was on a mission. It swelled up like it was going to burst after just a couple hours and...

I havent used glycerine before, so cant really speak to how it would work. In my experience, turbinado sugar works well if a cider is needing body and sweetness. The disadvantage of that is that its fermentable, so that really only works if your keg is cold and you used an ale or wheat yeast, in...

I've had pretty good luck with oak chips - French oak, medium toast. They are inexpensive and have a nice flavor profile. 1oz in a 5 gallon secondary for at least a month. I soak mine in rye for 2-3 days before adding them, just to kill any wild yeast on the chips. That seems to work pretty...