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I was all excited to keg my first keg of cider today and tragedy struck and was avoided. I filled the keg with StarSan and sealed it to shake it around. When I went to get the carboy from the fermenter, I dropped it. The miracle is, it didn't break. It rolled on the floor and the air lock...

Today it was 116 degrees outside. In an effort to avoid $500 plus electric bills, I have the AC on a ridiculous schedule so the ambient temperature in the parts of the house I could use an extra tub is about 85. We keep the doors and vents to the rooms we don't use closed until we use them...

Sounds like I need to build another climate controlled fermentation/storage chamber. Thank you for your response!

Sorry to Necro an old thread but I'm in a similar situation. I live in the desert and the ambient temperature in my house during the summer is 78-72. I just got a keg system and I want to be able to age in the keg after the cider as been stabilized. Will I have problems with cider made from...

Here they are

I went big. 5 gallons fresh pressed cider from local orchard. Fermented with S-04 until SG was 1.08. I puréed 4lbs of frozen blackberries, added pectin enzyme and let it sit for a hour, then racked the cider on top of it in a fresh carboy. I let that ferment until it was almost dry, then...

I've been bottle pasteurizing some really sweet ciders and as long as I am patient I don't have any problems. I used the Stovetop method stickied here and until this last batch it has worked like a charm. The last batch, I had 8 gallons to bottle and instead of putting 6 bottles in at a time...

http://www.homebrewing.org/AIH-New-5-Gallon-Corny-Keg-Ball-Lock_p_5100.html&utm_source=google&utm_medium=shopping?gclid=CIibnoDHlc4CFQJufgodSH8DHw AIH was running a Christmas in July sale that ended yesterday and I think they were $60? But the sale is over and now they are 75, which is still...

Depending on what is on sale these could be 20 more than a new ball lock keg from various other stores. Use their special QD that have a low profile and now I'm looking at 30 more a keg. I have plans for a 3 keg set up in the keezer and for an extra 100 dollars I know ow I'll have plenty of...

I'm getting ready to get some kegs and build a keezer. The depth of my Frigidaire is 27.2 inches. From my understanding, most ball lock kegs with tubes are at least 26.75 inches tall, which doesn't give me a lot of room to play around with. These say that they are only 22.75, which gives me an...

What brand/type of yeast? if it is Red Star, it says you can use it from 59-86 degrees Fahrenheit. We just bottled a batch with that yeast and the temperature was steady at 63 the entire time.

I'm a star wars nerd so this was for a strawberry cider

Check the temperature recommendations for the yeast you're using. The last batch i made got to warm (among other things) and it tasted quite poor. There are things you can do, especially with a smaller vessel to help regulate the temperature (water baths, evaporation towels/shirt; ect)

I thought I would post an update as to how things went. I added a bit more sugar and returned the temperature to around 70. stirred with a copper pipe and removed the smell. Unfortunately, I didn't do enough research on S-04 and there were a couple of times that the temperature went over 70...

So would it be better in the future to cold crash and then add fruit or rack on to fruit and then rack off and cold crash? For the one in question, I warmed it back up and added 1/2 cup of sugar. The yeast started picking back up again and mist of the smell has gone. SG is back to 1.004 and...

Thank you for your responses. I live in southern California and the ambient outside temperature is about 85 lol. I placed the small bottle (8oz) in the refrigerator, the 5 gal carboy I placed in an ice bath. To be specific, I placed the carboy in a large plastic storage container and filled it...

The purpose of cooling it was to try and keep it from starting back up and fermenting everything that was in the puree. Is there another proffered way of doing this? There are a great many people who suggest cold crashing, why don't they experience this problem as well?

6 gallons fresh pressed cider. 2 lbs brown sugar 2 lbs fresh strawberries. S-04 Pectin Enzyme for the berries and juice. Campden for the juice Tablets added at -24 hours to pitch Enzyme added at -12 Juice+sugar+berries+yeast OG 1.07 temp 68 Day 7 SG 1.027. Temp 70 Day 15 SG 1.007. Temp 72...

So I brewed a batch of cider and I went through primary fermentation with zero problems. I put some fresh strawberries in and I've gone through the proper steps to make sure they were pasteurized in primary. During fermentation the fermentation took all the color and flavor out which was to be...

I just got 6 gallons of fresh pressed cider from a local mill. Threw the Camden tablets and the Pectin Enzyme on it and waited to pitch yeast. I recently has some Cider bros strawberry and thought that might be fun to try so I added 2 lbs of strawberries to the cider prior to pitching. The...