Recent content by etownpaul

I usually let mine go completely dry then back sweeten with concentrate. I also don't bother pasteurizing. I leave my bottles at room temp until they are carbed, (I bottle cider in plastic so I just squeeze test them), then I throw them in the fridge. 2.5 gallons usually doesn't last me more...

I also use champagne yeast, I find my fermentation usually takes off like a rocket for days 2-4, then slows down considerably. It's too bad you don't have a hydrometer. The champagne yeast will take your cider down until its completely devoid of fermentable sugar so it will taste very dry. You...

I have taken all my hydrometer readings directly in the primary or secondary and never had a problem. I give the hydrometer a quick rinse in a bleach based cleaner, then a thorough rinse under tap water and good to go.

My kind of recipe! I just made a similar batch using the apple juice from concentrate. silly me I could have saved some coin by going with the frozen concentrate. what was your total cost for this batch?

Thanks, that's kinda what I figured. As long as it tastes good it won't go to waste.

Hi there, I made my first all grain wort 2 weeks ago. I had some issues with my mash tun spilling a bit as well as a stuck sparge which ended up both making a huge mess and costing me a lot of wasted valuable sugar in my wort. Long story short I ended up with a specific gravity of. 1.035 as...

Hi there, I just discovered this site and thought I'd say hello. I'm from Edmonton Alberta Canada and just started all grain brewing after a dozen or so successful extract brews. Looking forward to learning how to to brew even better beer from you folks. Cheers:mug: