Search results

So this will be my second attempt at fermenting macerated and pressed pineapple juice that has gotten stuck. My basic process is let the whole fruit ripen for a week Crush whole and macerate with the skins on and pectic enzyme and add enough sulphite to get to about 30ppm based on historical...

You can try treating it with teSt hulls for 24 - 48 hours first, then rack and repitch.

Aww man. I make cider and am working to produce in LA. Why are you closing? I'm interested in your conical fermenter. Can you message me direct?

Where in Los Angeles Sir?

My recommendation would still be to add the fruits to primary to calculate ABV easier. But this is my preference. So far as figuring ABV after the fact, you can get an alcohol refractometer which is different from a brix refractometer or even a honey refractometer.

My recommendation is to do both. Since you already have some of your juice fermented, once completed, juice some of your fruit and add it to it in test quantities and batch up. This method will produce a much more fruit forward cider and by addition, a lower abv cider. I recommend doing a test...

I agree with all of the votes for too fast. It should take at least two weeks including the lag phase if you're using commercial yeast. Temperature wise, if possible, keep right in the middle of your yeast strains preferred temperature range. Too low to your temperature threshold will stress...

Thank you both. I will keep on with the pursuit of the great oak in cider

So this is my first time posting here. I have absorbed a lot of good knowledge from the well seasoned experts taking the time to answer the curious newbies' questions. So thank you all for that. That being said, I have been vinting cider for a few years now and have run into an issue that I...