Search results

Thanks for all the insights. I'm going to do some Googling on this SCOBY thing. To answer your questions and provide a little more information: This is my 2nd foray into (pear) cider making which I decided to do a few years ago on a whim when I realized I needed to get rid of all the pears my...

OK, so I "went in" to try it. ..took a little sip...then a little more and it tastes good! By good, I mean to my untrained palate with regard to home made cider. I did not have to spit it out in a panic as I was expecting. I would describe it as, clean but very sweet and a bit tart, if...

OK, I'm going to dip into it tonight. I thought bacteria gunk could\would ruin the batch and just assumed drinking this or anything with growing bacteria could be detrimental. Hence the term "Cider Sickness" yes\no?. Is this not the case? I just don't want to end up somewhere between the...

So, you think I should pull a sample and. ..drink it?! Question...if it does not Make me sick or taste awful should I draw it off to another carboy then decide to bottle? Any need to filter?

This is my 2nd try at (Pear) cider making. I have been letting my cider age longer this time. I am at approx 18 months....Had not checked on it in a while. While there is probably too much head space, I did not want to water it down and this was all the cider I had. So the result is I now...

I have about 6 gal of cider that has been aging in my carboy since last fall. I plan to backsweeten it with more original juice which I had frozen. Problem is, the cider is now very clear but the juice is of course cloudy. I had not thoht about that. How can I clarify my gallon jug of juice...

I had the same snowflake like floaters in my batch last year...got a few guesses from my posts but nothing conclusive. I racked off into clean carboy and left the top inch or so including all the floating funk behind. That left even more air in the next carboy than before so I shot c02 into the...

So my 2nd ever (all pear)cider batch again has, to my untrained tongue, a somewhat metallic taste. What could be causing that? Obviously it comes into contact with metal via my cast iron fruit press, but not so long I'd imagine as to pick up such a taste as the juice flows through right into...

Thanks for the info and feedback. After reviewing the site, it looks like the judge qualifications are quite legit. I think I'll submit a few bottles and hope for some feedback good or bad. Now...what's the safest way to ship a few bottles intact? Been looking over the site and see the...

Thanks! I knew there had to be a site out there somewhere. You sure this guy's are grand poobas?...the site says it is looking for interested volunteers to be judges.

I'm not looking to win any contests. I think my first batch of cider turned out pretty good but that's my opinion, with no experience or anything other than store stuff to compare it to personally. What I think is "drinkable", or at least wont kill me, a seasoned judge or other expert used to...

I tasted it..not that great right now, quite astringent, ( I think that is the right term for what I'm tasting \ feeling) and even a wierd slight metalic taste...no idea what that's about. So I wanted to age it longer...like I mentioned about my previous (first ever) batch from 2014...aged...

yes, actually used yeast nutrient both times....the 2nd time nothing at all happenned so not sure trying more yeast again will have any different affect...unless I did it wrong the 2nd time. The LBS actually told me probably the alcohol content in it already could kill the new yeast anyway and...

Thanks for the replies...a few responses. I say it's done because it's been in the carboy since November , so like 4+ months now aging and the SG has not changed since then. I used the same hydrometer to measure both OG and FG. (tested it with just water and it appears to be working properly)...

I had my first batch of (pear) cider for at least 6 months in a carboy (triple racked) and it still tasted awful...about a month later I was considering pouring it out...tried it one more time and it was very good! So I bottled it and am still enjoying it. Not sure what magic occurred to change...

Recently finished my 2nd ever batch of cider. I do pear cider as I have three pear trees and can't eat them all so why not drink them! I think my first batch last year turned out good IMO with a supposed ABV of high 5ish% (OG 1.065, FG 1.022-ish), according to just plugging in my numbers on...

I moved the cider to a carboy last night as suggested. I noticed your past comments about "moving it last week" and "probably past time". What exactly is the concern there? Has having it in the closed bucket too long negatively affected the cider by now? And if so, how and can anything...

I have had it in a sealed lid ale pale with a bubbler from the start. Is that not good enough? I thought I should only rack it to a carboy when it was mostly done fermenting to get it off the yeast.

Prior to pitching it was just great tasting raw pear juice. Ill leave it sit a bit longer.

It smelled very sweet with a little bit of that nice fermentation smell, for lack of a better term. but ittasted awful. It had an almost metallic (iron?) taste to it as well? Wat is that coming from?