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Try some PVPP https://winemakermag.com/715-using-fining-agents-techniques

If anything is added to your cider (wine) must other than sugar, water and acid expect to have to submit a formula. As LeBreton said, cider is considered wine in the eyes of the TTB.

I might be able to help Judy. What - in particular - are you wondering about?

Since you are kegging and you likely have CO2 tanks laying around I would suggest just dosing the head space once a week with your CO2. Its what wineries do with tanks, headspace or not.

Heya Archer, I measured 7 grams of Maple Syrup into a small cup then poured in around 50 milliliter in that cup, stirred to incorporate then poured that into a 100 milliliter cup. topped off to 100 ml then into the tasting glass... very easy.

Hiya all, So yesterday my wife, a friend and I went through about a 2 liters of a lavender infused cider creating a trial. The intent being to cover up some of the more pronounced lavender astringency and aroma, sweeten to balance with some considerable acidity (and eventual force...

Right, I'm just trying to reckon out what the original poster was referring to. If higher glycerol content is what you are after an old trick that French provincial winemakers used to do was to dump some sugar in the new wine - usually at 4 or 5 brix - which stimulates the yeast into making...

Maybe you mean higher glycerol content? Glycerol can feel more viscous in the mouth.

good to have you sir!!

Colorado beer nerds unite!!

Sure can. The big difference between the two is the synthetic doesn't 'breath'. This basically means that any aging the wine does it does without the benefit of small amounts of oxygen that seep in through the cork. This also means that you don't have to leave your synthetic cork wine on its...

I brewed this as my first attempt at AG, and I believe it went well. so well that some family members asked me to brew more. Before I order my ingredients I would like some input from you folks: 1: To maintain a malty sweetness should I change out the Crystal Rye for a more conventional...

I brewed this as my first attempt at AG, and I believe it went well. so well that some family members asked me to brew more. Before I order my ingredients I would like some input from you folks: 1: To maintain a malty sweetness should I change out the Crystal Rye for a more conventional...

In momorium! :mug:

Hiyas, So my first all grain ale is bottle conditioned and currently being enjoyed. I didn't follow a previous recipe though, and am interested to see what you nice folks would categorize it as. Also if anyone has any suggestions for a name I'd love to hear them. Here goes: Grain Bill: 10 lbs...

I don't have it yet because my live-in fiancée has yet to see me really crack out on a game and I don't know how she's gonna take a Civ crack out.... getting up at 5 AM to see me blurry eyed and twitching from coffee might freak her out a little.... Heard good things though... maybe I'll get it...

Hiyas from Grand Junction!! Get to making that system and you'll soon forget the Caribbean.... prolly not actually.. :(

Hey man, sorry I missed this post yesterday, I'll give you my opinions and preface it by saying I work at a small farm winery in Colorado. I've read about this and I would wholeheartedly say 'NO'! Cooking anything changes the flavours and lowers the aromatic quality. Considering the amount of...

Hiyas Larry, I'll chime in on this one too, if that's ok. Well remember that tartness doesn't equate to low pH. Just this year I'm dealing with two wines that's TA is sky high yet pH is 3.69 and 3.8... lame. A way to tell is the difference is how 'alive' the wine feels as it hits your acid...

I just have to ask; is the clover honey really 'crunchy'?