Recent content by Melou

I've used the zest of a lemon, as well as its juice, in a 5gal. batch. Racked after a week. Used EC-1118 as a yeast. It's been aging for 2 months now and it's a bit overpowering...

Well, I guess that's the flip side of the more complex hard cider you get from going the cloudy way. Thanks guys! Maylar, I get what you're saying that they're lees, but I thought the specific term would be yeast cake? Unless yeast cake would only apply to top layer of yeast on top of the...

*Moderator: if you can update the thread's title to "Major yeast cake from unfiltered juice?" I would appreciate it! Thanks!* Hi guys, I have noticed and confirmed that using using cloudy juice produces some very thick yeast cakes. Got it with and with pectin enzyme and also with S-04, Belle...

I'm not a pro, but I believe it's the high sugar content that keeps the milk proteins and fats from going rancid... By diluting it, you of course alter that state and run the risk of it turning. BUT... Isn't that why 1-gallon test batches are for ? :):) Do iiitttt!:D

I have just (yesterday) bottled 20L of a lemon hard cider. I used the juice of a lemon (medium sized), and peeled the zest off making sure I left as much of the white as possible behind. The white stuff just adds more bitterness than lemony goodness. On a side note, I don't think you would...

I do 10g/L with dextrose for a healthy fizz.

HAHA! Awesome man, I have been wondering what would prebiotic would do ever since I read them as part of a recipe. I am going to follow this thread!

Yeah i always get a krauzen when i start with old-style juice. O.G was 1.048. I assume the yeast got stressed solely based on the weird foam and off flavor. Then again that might come from extra particules and yeast clumps I had in my sample. I'm just back from work and the foam's thickness...

Good day fine brewing folks, After reading on topping off, I just started a small batch in my usual primary fermentation bucket. Using EC-1118 with pasteurized old-style (cloudy) apple juice. I have used this yeast-juice combo in a few other batches before and have never seen this...

219 + 3 EC-1118 Old Style Cider Topper = 222

Strawberries maybe (not sure you want to invest on fresh or frozen fruits given the sulphur issue and lack of efficient brewering temperature control), and honey will get eaten up very fast by the yeast given that its highly fermenticible, so higher ABV in your future, but dont expect any...

* Cue in Phil Collins' Against all odds * After a week of splashing, TLC... and 710ml of well measured 3% hydrogen peroxide, it still killed 4 alive and kicking packs of EC-1118 ! Down the drain it went. Thank you all for the replies!

173 + 1 gallin jamaican zinger = 174 174 + 1 gallon straight T58 = 175 175 + 2.5 gallons oak aged = 177.5 177.5 + 2.5 gallons Cascade dry-hopped = 180 180 + 6 gallons Cascades + Melon dry-hopped = 186 186 + 6 gallons Lemoncran Champagne = 192 192 + 6 Gallons Xmas Special (ginger, cinnamon...

Hi guys, First off thank you all for your help in helping me make 3 good batches of hard cider since this past Christmas season. There's nothing you could have done better to help me avoid a total brain rhino fart this past Saturday. Second time I was playing with homemade juice... Here's...