Search results

This is such a great way to remember your son @dwhetz – I, too, have lost Oliver on November 2016. Please reach out if you need someone to chat to. The grieving process is a tough roller-coaster ride. As for the Cider, do you want the Cider to be "tangy" to the tongue with the spicy after...

I had the same issue in the beginning, @CatsCradle. My Cider didn't turn out bad or spoiled, but I would recommend transferring to a smaller bucket, definitely.

Concerning this concern of yours @Verac there are a couple of things you can do to "preserve" your Cider from being exposed to oxygen on bottling day. And timing is everything. Here's my advice: The message @Yooper posted on transferring to a bottling bucket and bottling from there is the...

It depends what taste you want your Cider to come out with. I believe that the earlier you add the cranberry concentrate into your Cider (before pitching yeast, for instance) you probably won't come out with a Cider that tastes like cranberry. Fermentation brings about so many surprises, for...

Hey El Oso, think your message got cut off. But you can transfer to secondary. I did for my first batches, but the risk of contamination exists every time you transfer to another fermenter. So, usually early-Cider (and don't be surprised because it's common) comes with a slight sulphur smell...

Thanks! The pressure gauge was mounted right after bottling. I mounted it on the first bottle, and checked twice a day for the pressure. Once it was near the 2 atm mark, I opened one to check. And that's when I realized they needed to be pasteurized immediately.

[Update 2]: How it went. First of all, I wanted to thank @Pappers_ for posting this thorough set of instructions on how to perform a stove top pasteurization. His explanation is clear, and brilliant. Pappers: you rock! After opening one bottle of Cider and finding myself in the scenario of a...

[Update 1]: I opened a bottle, and Cider came immediately gushing out. Starting the pasteurization process now. I feel that 2.0 atmospheres is the limit for these bottles.

Hey @Canadianjen & @Coriba – when I started producing Ciders I had the exact same problem. I found that the solution is just to let it sit for a couple of weeks. Time will help the sulfur odor dwindle down. I used to get a lot of sulfur odor in my Ciders because I was super anxious to taste them...

Happy Friday, everyone! I am seeing that the gauge is entering the red mark as of today. Is it time to pasteurize? What is the likelihood of bottle bombs if using stove-top pasteurization? These were bottled three days ago and are already screaming for air!

True. But the smell has passed, now. I can't wait to drink this one!

Using Safale S-04. But seems like the smell is improving each day indeed. It should be fine. Will keep you posted!

Fermentation seems to be still going strong, and the smell of milk has subsided. I think this should be ok! :thumbsup:

Hello all, I just started fermenting about 35 liters of Cider yesterday, and bubbling started almost immediately. The carboy is still going and the airlock is showing consistent and active bubbling activity. However, there is an odd smell (smells a little like milk?) coming from the carboy. Is...

Just slowly opened the lit to see what the must looks like. There were a lot of bubbles on the surface of the must, which is evidence that fermentation is occurring. I gave it a good shake and all the bubbling that hasn't occurred for the past 24 hours started to bubble. I thought the...

Thanks for the feedback, guys. So I finally switched from Cote des Blanc to S-04. Cote des Blanc would give be a bubbling airlock within minutes. It's been 24 hours, and there is no activity on the fermenter with the S-04. Could a slightly higher temp (circa 28º C) be causing the yeast to go...

2.5 gallons of Cider and around 0.8 pounds of fruits and jam, which gave me the strong Apple after taste and also yeast taste.

Any particular extract that you would recommend?

That's what I thought too. Have a second batch with only strawberries (fruit) which I froze then thawed. Will see how that goes. Any tips regarding extracts? Would dry hopping in secondary also help? Thanks in advance!

Hello everyone, granted this may sound quite stupid, but I am looking into ways to decrease the apple after taste in my Cider. I have my first batch which I prepared by adding strawberries (fruit) and red berries (jam) during my secondary. The fruits were in the secondary for a week. I hardly...