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I went DIY on a cooling system. Super inexpensive and works well. I placed each gal in a paper plate filled with some water and wrapped in a paper towel or two napkins. The napkins wick better. Pointed a fan on low at them, which after a few hours dropped liquid temp from 72*F to 63*F! (The...

Ok cool. SG is down to 1.028 after 5 days. I developed Rhino Farts from the 2 gallons that were above 1.080 (1.090 +1.085) I immediately boiled and mashed organic raisins and added them to all gals. My yeast nutrient still hasn't arrived in the mail. I also hit them all with another small shot...

Worddd. I just poured a bit out for now. By desk I think you meant deal. Looking to reduce hangover effects. Himilayan sea salt has electrolytes and trace minerals. Also looking at adding hemp seeds. I need to buy a minifridge soon too. Gah. Belle saison! Whats it like. Ill try it out.

18 hours after pitch. Overflowing! I ordered some himalayan sea salt. Seeing if I can make a hangover free brew (or at least reduce severity) any other recommendations?

Thanks. Will do. Ill try a saison. Any recommendations? Belgian? 7 hrs in and im getting overflow! I heard this can happen w/ O2 supplementation (aggressive fermentations) I hope the O2 and starter will help the notty attenuate fully. Then backsweetwning and aging experiments!

Brewed 5 gals today- OG ranged from 1.070-1.090 -High end AJC -Notty -0xygen Used starter. Infused that w/ 02 also. Trying some variations in raising gravity w/ AJC vs Raw sugar vs dextrose. Ran a can of blueberry pie filling (tasted amazing before pitch) and a gal w/ apple pie...

^^^30 days old from pitch. Cold crashed another gallon @ 1.004 today. OG 1.060. 10 days from pitch, nham, raisins, store brand ajc. Alcohol taste is there a bit, could use a little aging and back-sweetening, but still quite good :mug: Bidding on CO2 setup currently, already bought the...

10-4. Im just waiting on this f****** heritage blend concentrate. Im ready to brew some award winners over here, 5 gallon pail of the stuff is otw. Should make ~15 gallons and be higher quality since its made for hard cider (heritage varieties and high tannins) Super pumped to run some...

Thanks Maylar. I hear you on just using traditional procedures. Probably better to get those down first and then tinker to reduce time. For carbonation im leaning towards the low cost option to get my feet wet. Maybe just carb in 2 or 3 liter soda bottles and then refridgerate. Pouring when...

Thank you Sir! I am scouring craigslist for a used kegerator and Co2 setup for force carbing in 1 gallon kegs. A little unorthodox, but Im working with 1 gal batches while I experiment. As far as stabilizing the final product..I am leaning towards chemical over filtration. Ie. Campden tab + K...

Thanks. Eric. You know, im hitting 1.010 in a week or so w/ nottingham @ 72°F, so Im wondering how y'all ferment in primary for much longer than that without bottoming out and stripping most apple flavor. Im pretty new at this though. Id like to go from pitch to glass in optimally 3...

Yeah. I like to do things as fast as I can while maintaining quality. If I can filter when I rack directly from primary to keg, then I can backsweeten and have a possibly delicious very drinkable cider in 2-3 weeks. Thats all im saying. Maybe not the best way to go, but im not aging for months...

Thanks. I do use 1/5 packet per 1 gallon.

Appreciate that. Its summer here and condo temps hover around 74-76*F. I wonder if it would make a big difference to be around 68-70*. Is the flavor stronger and cleaner at lower temps or something? I know you said the cider will be weak, please elaborate. I was thinking to put a mesh...

Copy that. Thank you. The 5 gallons will be all different (1 gal jugs), I like to run many experiments at once. The controls are: Store Bought Spring water, Nottingham, AJC. Variables are everything else...sugars, SG, etc.. Then I experiment heavily with backsweetening. Allows me to have more...

I just checked gravity and they are all exactly the same as before (4 days ago). Fermentation has stopped, (no movement in airlocks, that I can see), probably when I racked it to secondary. I read Nottingham can do this. So....when you say let it settle, how will the gravity drop? I will...

Ok. I just hear stories of cider getting a vinegar taste. Is that just from oxygen, or bacteria also? I'll top up. I can just leave the airlocks on right? Also, fermentation has stopped so I guess I can pitch more yeast to restart it. Cheers!

Question: I racked to secondary and fermentation halted! FG is 1.006, 1.008, and 1.010 in my 3 gallons on the right. Ideally, next time I want to get to 1.004 as I think that will be a happy medium between dry and sweet for me, friends, family etc.. Anyway..as far as aging goes...should I...

I think ill try the gervins english ale yeast (nottingham clone) which is much cheaper, and the brupaks english ale yeast seems to be a winner. Im trying to think how to create something different from whats out there on tap currently. Ahh good ol differentiation Nottingham is my new fav...

Thanks guys! Just added a small amount of tannin to a sample glass of fermented 8% martinellis, backsweetened w/ some juicy juice. Pretty good. The tannin definitely adds "grip" or a nice texture if you will. Im getting a sweeter end product with a fuller body, then w acid and tannin and...