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Are you using a keezer or tower tap? If using the latter try using a tower cooler or make one - that solved my problem with a tower set up

I just use a warm solution of BLC (typically ~2gal )in a 5 gal food safe bucket containing an outdoor pond pump to recirculate for 15-20 min, Then swap out the bucket with 3-4 changes of fresh water. I do this after 2-3 kegs depending upon how long it took to empty the keg. No off tastes...

Copied from Article: Abstract Strains of Saccharomyces cerevisiae used to make beer, bread, and wine are genetically and phenotypically distinct from wild populations associated with trees. The origins of these domesticated populations are not always clear; human-associated migration and...

Nice! Do you let it age or just mix and drink? Sounds like a great breakfast drink!!:cool:

Nice looking Cider(s)! How did you like the D47 yeasties??

My bet is on the solubility of C02 in your cider as a function of temp. At room temp the solution is close to CO2 saturation but when you cool it down the more CO2 dissolves in the cider. Take two bottles - cool them both in your fridge. Open one - no fizz? Let the other equilibrate to room...

http://www.cider.org.uk/frameset.htm An old but interesting link - has some good advice on different approaches to clarifying cider

Nope - the Gas is remarkably stable - no worries assuming the inside of the tank is rust free. Most are but inexpensive fillers may have some water vapor present. You will know when you get the tank re-certified or just exchange it for a different one

Lots of threads out there on backsweetening cider post fermentation to get the desired final sweeetness or additional taste. I also have been doing this - it's easy and requires less attention to the product on a regular basis. Was wondering how many of ya'll stop the fermentation in the 1.010...

Yep-I agree! Thanks for the additional info! I'm sure some of those would approach 1.000 (or less) if I let them go. Just did not want to backsweeten unless necessary so I elected to stop some early.

Many thanks - suggest you re-read with a few ciders in hand to make it more interesting?:ban:

I did detect Sulfur with S04 during ferementation, but it dissipated pretty quickly post cold crash. WLP775 had a ton of rhino farts during fermentation but no detectable taste/smell after reaching terminal FG

Thanks! Glad it was useful!

Thanks - I'm not sure all of those were complete, they may have gone lower than 1.010 if left for a few more days/week. I wanted to try some attempts at stopping fermentation in the area where I would normally "backsweeten" to (e.g. ~1.010-1.020)

A bit of an progress update. A long read here but tried to compile comparative information. I have learned a lot from ya'll here and thought it was time to "pay forward" ---hope some find it useful! Cider Recipe: 2 lbs (1 kg)corn Sugar - dissolved in ~1.5L warm water, heat to 150 F for 10'...

Greetings All! Been playing around with making hard cider form both Costco Pasteurized AJ and fresh pressed (non pasteurized, but sulfite treated) AJ. Costco AJ has no preservatives (Sorbates, etc...). After several batches using Mangrove Jack M02 yeast all have turned out good, but looking...

Interesting - but please don't take my Hallertau away... https://www.digitaltrends.com/cool-tech/hop-free-hoppy-beer/

Just a quick reminder about plastic jugs and diluted StarSan - keep the working solution in a place that WHEN it leaks it will not create damage. Had been keeping a gallon water jug of StarSan solution ready to use when I needed it in a kitchen cabinet. Probably refilled the jug 10x over the...

Been making starter cultures for some time now - may not be time effective but enjoy the process and am striving to make beer better! Trying to put some limits on what I read vs reality - - do not have a microscope /hemocytometer to count Here's the deal: White Labs WLP029 - mfg date Jun 06...