Search results

wet coast - hello yeah i was thinking about juice instead of mash, maybe i'll try it. how long do you ferment it? about the starch content, i looked it up. apparantly, yeast does metabolize starch as well as various types of sugar. i've heard of potatos and bread being used in improvised vodka...

good stuff - thx guys. yeast will metabolize both starch and sugar but starch creates more acidity. aged/ripened fruit has more sugar and less starch - gotcha. i'll look into a refractometer and titration kit. i did read up on titratable acidity vs pH - good thing i was listening in chemistry...

awesome - thx bern. i didn't know dry meant sugarless - interesting, thought it was a flavor. about killing the fermentation process - makes sense, i'll stabilize the next batch. however, isn't it ongoing fermentation that pressurizes the cider with co2 and carbonates it? i remember my parents...

thx for the reply. yeah ethanol is supposed to be roughly 85% the density of water according to wikipedia. not a whole lot of difference. i'm new to this - maybe should have posted it in a newbie forum - sorry. i thought 'dry' meant tangy, lemon-juicey sort of taste. i bottled it when i did...

hi i was trying to make apple cider and it didn't turn out very well - way too dry. initial specific gravity (after adding sugar) was 1.072, yeast lalvin ec1118. by the time the specific gravity had decreased to 1.17 it was already way too dry and tangy - like it had ascorbic acid or...