Recent content by TheCIASentMe

My bad, we can let this one die since honey is more related to mead anyways.

Apfelwein is a form of cider. I'd reckon that most people use the terms interchangeably and I'm not entirely sure on the difference between the two myself. I know I ferment my cider at room temperature and just keep it from fluctuating too wildly. I'm no expert by any means. But I know he's...

After about a month fermentation probably (I say probably, not certainly) stopped. There probably isn't that much remaining sugar in the cider. That said, 2.25oz for 3.2 gallons is actually a little low in my expectations. So if anything I'm guessing you might run the risk of under-carbing...

I don't really know apfelwein that well, but for general cider brewing I suggest you don't worry about the temperature so much for your first brew. As long as you don't subject it to extreme temperatures everything should come out fine in the end. You can always worry about temperature later...

Heads up, apparently cheap honey might contain undesirables. Sorry if this is a repost. http://www.foodsafetynews.com/2011/11/tests-show-most-store-honey-isnt-honey/ The cheap off-brand and some name brand honeys are apparently microfiltered which suggests they're hiding something. I don't...

You could, but I would be a little concerned about possible freezing at those temperatures and implosion of the container if it's sealed. Stick a thermometer on it and watch it closely maybe?

Vinegar flavors generally come from either too much oxygen during the brewing process or a bacterial infection not from your cider being pasteurized. Check the seals on your primary and sanitize more/better if this happens.

145 degrees for 30 minutes is proven to pasteurize milk to 99.999%. I think his sodas will be fine at that temperature.

Yeast dies between the temperatures of 120F to 140F, depending on the yeast strain. So you could actually use a far lower temperature in order to pasteurize your beer. The trade off is time. If you have a large enough slow cooker (or a fancy enough stove top) you could pasteurize at 140F for...