Recent content by dparker747

I have primed using apple juice concentrate. I believe I used 1 can of concentrate for 3 gallons of cider. It carbed up just fine in about 10 days time. I plan on doing that again with the current batch but may add a little more concentrate this time and pasteurize when the carb level is right...

Thanks, I'll zest another orange tonight and add it in. I have an acid blend that I could add that includes citric acid, not sure on how much to use though.

Racked to secondary and the sg was 1.000. Sampled a little and it was very dry and not much orange flavor. I'm hoping this comes back as it ages and clears.

I've heard that but without a basement, I run a fine line between keeping the wife happy or keeping the yeast happy. I have it in a closet in an unused room, with the heater vent shut off, it stays about 65 or so in there.

Started a 1 gallon batch of orange melomel last night. 2 cups of fresh squeezed orange juice 3 lbs orange blossom honey 1 cinnamon stick zest from 2 oranges I heated up 2 quarts of water to 160 and added the cinnamon stick and orange zest. I let that steep for 15 minutes, removed from...

I started a batch of SP this weekend using a starter I made from 3 cans of Welch's raspberry and white grape juice. If it turns out anything like it smells now, this will be fantastic.

Which begs the question, what is the procedure for pasteurizing in a cooler?