Recent content by BanditBrewCo

I typically try and age my higher abv (between 13% & 14%) cider at least a year before I keg them but I also make mine 50 gallons at a time split into two 25 gallon batches. I do this twice a year so I can keep a flow into my kegs as needed. I keg one half barrel that I tap and then two corneys...

Side note: I age my 18% for 1 year minimum but up to 2 years if I keep my pipeline full. I age my 10-12% for 6-8 months. At 18% I have picked up a strong alcohol taste and smell at over 8 months aged that most people find very unpleasant.

I use Red Star - Pasteur Champagne yeast and have taken my Apfelweins and ciders just a touch over 18% using dextrose and nutrients successfully before stalling out. Multiple sugar/nutrient additions across 4-5 weeks at 64-66 degrees Fahrenheit has produced consistent results for me. Although...

..and this is why I make my own ciders! I can't stomach sweet drink more than one at a time. I do my ciders in 22 gallon batches and will usually mix in a couple gallons of another juice to add complexity and depth as well as "House" spices and seasonings ;). I use champagne yeast on all of my...

I went through 160 gallons of cider and 80 gallons of beer in 2014. Cider is done in dual 40 gallon batches and beer is 10 gallons per brew day, fyi. I like the pipeline approach and typically age my ciders 8-12 months

Do you have homebrew on all 5 taps? Yes I do. At all times? Yes and 2 more kegs carbing in case one of the kegs kicks. Wow! That's a lot of beer! Ha ha ha ha, well if you look to the left there is 80 gallons of cider and another 30 gallons of beer aging just in case one of my backup kegs...

I have made around 90 gallons of strawberry blondes and ciders. My process is to use 1 lb fresh/frozen whole strawberries per gallon. This will give a noticeable strawberry aroma and slightly pinkish color. I buy the strawberries and leave them in the fridge for 6-8 days until they are just...

Telecommunications ISP/Circuit Engineer

Hey everyone!!! I need a little guidance on an upcoming move (2-weeks to be exact). I am moving from Northern Nevada to Austin, TX and have an issue that needs solved. I have been in the process of "draining" all of my kegs :tank: but I have 5 gallons of a very potent hard pineapple/apple...

$20 for a 20lb tank swap in Reno LHBS for me.

Depending on the Starting and Final gravity it could take anywhere from 3 weeks to 3-4 months to carbonate not accounting for yeast strain, aging time and many other factors. Higher temps tend to quicken the fermentation (carbonation) times but can lead to off flavors from stressing the yeast...

Thanks correct Minbari and was accounted for in the additional 25-30% Co2 gas needed to back pressurize on top of the initial 8.74 cu. ft./lb. So in the end based on my local prices 20lb for $20 would cost me close to $.35 per transfer of 15 gallons.

There are 7.48 gallons in cubic foot... So using your math for C02 conversion would be as follows 1 lb of liquid co2 = 8.741 cu. ft. of gas. 1 cu. ft. (liquid) = 7.48 gallons 8.74 cu ft. gas Co2 = 65.38 gallons, so 1 lb of liquid Co2 can push 65 gallons at zero psi and pure 1.0 volume. And...

Now I feel a little weird, lol. I prefer my ciders around 0.995-1.000 dry and tart but not too acidic. Yet then again I am not a really big fan of sweets in general.

I typically age my hard ciders for 6-10 months depending on abv (target of 14-15%). Ferment with notty at 65 F, transfer to secondary and let them dry out and age. After 6-10 months and the flavor profile is where I want it I then proceed to "Jack" it. Once I get the concentration I'm looking...