direwolf23
Active Member
Hi all, I am new to brewing and have already gotten some great advice on the cider forum. What a great site!
Greetings from Central Michigan
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LightningInABottle
Well-Known Member
Welcome to HBT and "please don't murder me"!
I just started my first cider hybrid, Brandan O's Graff and I have a Cyser in the primary. Get out and make good use of those fresh fall apples!
I just started my first cider hybrid, Brandan O's Graff and I have a Cyser in the primary. Get out and make good use of those fresh fall apples!
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direwolf23
Active Member
He he
"I sat down to my supper, twas a bottle of red whisky" or clear cider in my case
I have five gallons of cider brewing with wild yeast, two with S-23 and two with EC1118. This is my first time around so we will see how it goes. I am already looking at how to brew a Graff
I have a few gallons of grape juice left from my vines too (Concord, Niagara) that I am considering playing around with. My M.Foch vines are only two years old now so I have a little time before I have any real wine grapes to work with.
LightningInABottle
Well-Known Member
"I said my prayers and went to bed, that the last they saw of me!"
:rockin:
I'm tempted do another batch of Brandon O's Graff soon. I made a mistake with my cider and am afraid it won't ferment out fast enough for the holidays.
My Cyser smells the best out of all the batches I am making. 16lbs of honey, 3 1/2 gallons cider from the mill, 4 cinnamon sticks all fermented with EC-1118.
Are those short season grapes you are growing? I need to look those up. How much land do you have?
:rockin:
I'm tempted do another batch of Brandon O's Graff soon. I made a mistake with my cider and am afraid it won't ferment out fast enough for the holidays.
My Cyser smells the best out of all the batches I am making. 16lbs of honey, 3 1/2 gallons cider from the mill, 4 cinnamon sticks all fermented with EC-1118.
Are those short season grapes you are growing? I need to look those up. How much land do you have?
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direwolf23
Active Member
I miss Jerry
Both the Niagara and Concord are thick skinned and can handle the frost later in the season pretty well. The Marechal Foch (M.Foch) is an early ripening grape... I only have six in but want to propagate more I only have four acres so I won't get a ton in.
Both the Niagara and Concord are thick skinned and can handle the frost later in the season pretty well. The Marechal Foch (M.Foch) is an early ripening grape... I only have six in but want to propagate more
I only have four acres so I won't get a ton in.
DragonTail
Well-Known Member
Welcome 
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
BooneDocks
Well-Known Member
Welcome to HBT!
scrowe
Well-Known Member
Welcome direwolf. I too am new at this. I currently have my first 10 gallons of cider brewing. There sure is a lot of good advice on the cider forum. And I am sure the other forums are just as good.
Steve
LightningInABottle
Well-Known Member
TGIF!!! please don't murder me!
My basement smells like fermenting apples, how is your cider coming along?
My basement smells like fermenting apples, how is your cider coming along?
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direwolf23
Active Member
Jerry! I have to say... that was a nice way to start the day out
How are things down there in Ann Arbor? I am not much of a foot ball fan, but damn... CMU is the best team in the state right now (and that includes the Lions! as well)
I had two batches of 2 gallons each going (S-23 and EC1118) that are done, bottled, and in the fridge for a few months to age a bit. I cold crashed them at 1.01 and 1.012 respectively.
No, my wild yeast batch (6 1/2 gallon carboy) is taking it SWEET TIME getting done. It is the same cider used for the other two batches but after what, three weeks, it is still at 1.016... it is taking it's time finishing. It seems to be going really slow...
What about you? How are yours going?
How are things down there in Ann Arbor? I am not much of a foot ball fan, but damn... CMU is the best team in the state right now (and that includes the Lions! as well)
I had two batches of 2 gallons each going (S-23 and EC1118) that are done, bottled, and in the fridge for a few months to age a bit. I cold crashed them at 1.01 and 1.012 respectively.
No, my wild yeast batch (6 1/2 gallon carboy) is taking it SWEET TIME getting done. It is the same cider used for the other two batches but after what, three weeks, it is still at 1.016... it is taking it's time finishing. It seems to be going really slow...
What about you? How are yours going?
Huh, you learn something new every day. Never was much of a Dead fan, but now I have to check that song out.
Oh, and welcome! Whereabouts in CM are you?
Oh, and welcome! Whereabouts in CM are you?
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direwolf23
Active Member
I have actually been on a Beatles kick lately...
I live in Mt. P and work in Midaland.
My big batch of cider still hasn't hit 1.010 yet... it is taking forever.
Hope you all have a great Turkey Day!
Jim Karr
Well-Known Member
Welcome, fellow Michibrewer!
khiddy
Well-Known Member
Welcome, it sounds like you have quite the cidery/winery in the works there!
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direwolf23
Active Member
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