Search results

Thanks for replies So in the cider making "flow chart" there are at least these two major schools of thought - 1) Ferment to dry then back flavor 2) Use one of several methods of halting in mid-fermentation.... And - 1) Bottling 2) Kegging What might this be like: 1) halt fermentation 2) add...

bernardsmith and Maylar, thanks for replies.... So in the past, we've let batches go in carboys for maybe two weeks, then moved directly to a corny keg and carbonated with c02. I'm aware there are some excellent write-ups here on bottle pasteurizing and now with the springtime temps we've lost...

Appreciate the responses and insights.... I'm just going to have to step-up my game and start using some of these more sophisticated techniques... and that's a great idea, add pom (or whatever) after stabilizing... you guys are getting me motivated to start a new batch and give some of these...

We've had good results with different types of fruit juices. Did a couple batches of 4 gal apple 1/2 gal cherry but probably wouldn't do another. The problem is that cherry juice starts out being tart, and when fermented is almost too dry to be enjoyable. Best combo we've tried so far was...

Yes, have tried to dilute at serving time but it becomes a bit of a hassle and ultimately winds up not getting done... However...... hm..... yeah, what could apple juice be mixed with, besides water, prior to fermentation?... Our pomegranate/apple batch was excellent but high alcohol. What...

Thanks for replies... looks like in the future we're going to have to explore the "cold crash" method. In the mean time... Anybody aware of any type of low-alcohol fermented drink that's simple and easy to make and acceptable for a hot day? (funny question, huh?) We call typical "six pack...

We've made maybe eight or ten batches of cider, has mostly come out well, almost always supplement with additional fruit juices. What came out beautifully was four gallons of apple juice and half a gallon of pomegranate juice. ...wow... came out like $20/bottle gourmet cider. The problem: too...