Recent content by 1GallonNoob

Thanks for the replies. I ended up heat treating it anyway, divided into a variety of pots. Just to be safe. It sat 48 hours on the kitchen top, untill the yeast finally arrived yesterday. Pitched and added the yeast last night, and now it is bubling like it is supposed to. And most...

Hi Forum, I would like som thoughts on this: Not being fond of adding sulphur to my beverage, I have heat treated the 1 gallon cider batches I have made this far. Heated to 80 degree centigrade for 10 minutes. This year I am doing a 2 gallon batch, and I don't have vessel big enough to heat it...

I was not aware of this procedure, I am definately going to try this! Considering how soon after bottling last years batch cleared up, it might have been the siphoning degassing it that triggered it. I just tried to rock the jugs, a lot of gas was released. Now Ill give it a few weeks and see...

Thanks for the reply. To be honest, I forgot to write a log on the two batches. So I don't remember 100% if I added pectic enzyme, and I am not sure If I racked them in October or November. But I cant imagine that I didn't add pectic enzyme to at least one of the batches, since I have it...

Hi Forum, A little advice is appreciated here. I have two 1 gallon batches that have been in the secondary for 4-5 months without clearing. Both based on cloudy store bought cider. One is just adjusted with a bit of brown sugar, the other with 400g honey and some gooseberry juice to make a...

Hi Homebrewers, I would like some pointers, if someome in here has experience with this. Background: I have been playing around with appleciders and berry wine i 1 gallon batches, just for fun, so I have a bit equipment for fermenting test batches. A 3 gallon plastic vessel for primary...

I will just hijack this thread for another clearing question. Just started cider making. My first batch cleared up remarkably after a few months in the secondary. My second batch, made from a cloudy store bought 100% apple juice, doesn't seem to clear after several months in the secondary. I...

I recently bottled my first batch of cider. Added a little bit of yeast with the priming sugar solution just to be safe. I'm not sure if it was smart. Asking in this forum I was told that it should not be necessary if the cider had been less than 5 month in the secondary, but could be done just...

I read somewhere that some professional cider makers ferment at about 10-13 centigrade. So the perfect spot is probably just in between those you can provide. I dont know what is too cold to ferment, and I dont have much practical experience. But I think I would find the coldest indoor spot to...

Did you follow a recipy? The ABV sounds like something you would expect with this sweetening. I havent brewed a whole lot of things, just bottle my first cider after a few batches of berry wine, so my input might not be worth much, but... If you want a sweet taste, you will need to kill off...

I just told my wife this, I didnt fact check it. I guess Irish bars in Copenhagen, that dont stock champagne, forget to tell their costumers that part...

My first two batches are still aging, so I havent tried mixing them yet. But my wife often makes references to a drink called "black velvet". 50/50 Stout and dryish sparkling cider. The bar where she tried it uses Guinness Stout and Magners/Bulmers cider. The cider is branded with different...

So I should be safe, as long as I let it ferment as much as I can, great! Is 1.008 almost dry? I believe I got to 1.002 just in the primary fermentation, within a week. I know, I probably should ferment at lower temperature, but chilly rooms are not available in my house. So, cold chrashing...

Hi, I am wondering if I have had a naive approach to cider making, and I would like some input. I assumed that one would let the yeast do its work untill sugar is depleted, the measure carbonation priming sugar safely, so there should be no risk of bottle bombs, and then simple leave the...

Decisions, decisions... I was really planning to let it age in the bottles until spring or summer before drinking it, so I would allow plenty of time for slow carbonation. I don't plan on buying another kind of yest for this purpose if I can help it. But I left some of the SafCider yeast in the...