Recent content by bellaruche

Ah, thanks for the link. It's an 11% cider. I've done a very similar product a few other times with a very carbonated result after two week. Thanks, again. Patience....

75 -77f

3/4 cup of corn sugar low boiled until clarified. Cooled and poured into bottling bucket. It jas been 2 weeks with no carbing. Do I wait or uncap my cider and reprime? Madeany a gallon and have never had this issue. Side note: previously I was brewing in Alaska. Now I am in Texas.... climate?

3/4 cup of corn sugar low boiled until clarified. Cooled and poured into bottling bucket. It jas been 2 weeks with no carbing. Do I wait or uncap my cider and reprime? Made many a gallon and have never had this issue. Side note: previously I was brewing in Alaska. Now I am in Texas.... climate?

Sweet! Still got training wheels on over here, so I appreciate the feedback. Thanks!

O.G. was 1.044. Sitting around 68-70 degrees. I'll get the hydrometer out and see where it sits. Thanks for the replies... *currently sitting at 1.016. Is this healthy? Thanks, again...

So far, I've been lucky on the fermenting front. My newest batch, which was pitched with Nottingham on the 14th (17th today) has completely lost all foaming activity. There is still some gurgling every 4 to 5 seconds in the airlock. Is this a trait characteristic of this yeast, or do I have...

This is the method I went with on this brew. Rock on!! Will try the pre-boil addition soon to compare and contrast. Thanks, Brew-bro's!

Thanks for the clarification!

So, it's not in the boil. It's not in the secondary. Where does this part of the equation fit? Thanks for the translation...:p

Sweet! Did you leave this on the lees or was it racked off?

Okee Dokee... I was a little worried when I brought my carboys down for inspection and possible bottling. The initial color was slightly darker (deep caramel) than my other one month batches. But, it was even. No color layers, no growth, nothing out of the norm. In general, a 'normal' batch...

Revisiting an old thread. My Apfelwein has been sitting on Montrachet yeast for 10 months. Without moving off of the yeast. Has been in dark & cool the entire time. Is this stuff gonna be spent, or is there hope for bottling? Thanks!

Thank you all for the replies... I can brew worry free now.

Here's the straight forward, simple recipe that rocked my socks last batch: 5 Gallon Mott's 3#'s Orange Blossom Honey Montrachet yeast *no additions So I need to study up on sulphites for preservation, huh? So