Recent content by Fixerman

That was well written and informative. Though I'm just a 'small potatoes' cidermaker, I'm glad to know about your shop and I love your business philosophy. I'll surely put you first on my list. Here in central Vermont, we had three LHBS and now we have none. I'll pass the word about...

Terrific resource!! Thanks for posting.

Thanks, both of you!

Bobby M, How about the other end of the 3mm ID EVAbarrier tubing... what size barb should I use with my flared QD fitting?

Great tips. Just what I was hoping for. Thanks.

The Blichmann Beer Gun came with a 10-foot 3/16" ID PVC tubing liquid line. One end attaches to the keg via a QD; the other end pushes onto the open end of the steel beer gun tubing without the use of a clamp, as seen in the photo. I decided to upgrade the line to 3/16" ID Ultrabarrier tubing...

I don't know the answer to this, but what about distilled water or 5-stage Reverse Osmosis water? Seems like those would be safe options too w/out campden.

Well, it was an interesting experiment. I've never included Fuji's in the mix I pick and press. It sounds like I haven't been missing anything. I am curious about adding some pear juice to the mix. Thanks for reporting back. Much appreciated.

Since that original post back in Jan, I've done a lot of homework on that subject. I've decided to play it safe and am going with 35 degrees.

Thanks for writing. I appreciate your reply.

Awesome photo! An incredible number of apples. A cider maker's dream.

Excellent tip. In a way, it reminds me of the technique I read somewhere on HBT for sealing a corny keg: hold the cap up in place, let a little gas into the keg; it will seal the cap, at which point you lock the handle down. Thx for the post.

What a terrific report! Thank you for sharing. It surprises me that Fujis seem receive little mention in the various cider books.

Others will likely have better information, but here's what I've learned from experience and extensive reading: 1. I press apples in Oct, ferment in 5-gal glass carboys and leave it sitting on the lees until March. I understand the benefits to racking it off the lees when primary fermentation...

I agree with your take on Chezem's book - some interesting stuff. I was curious about how he adds skins and wondered about that. Your testimonial is very helpful. I might give it a try. Good info on your apple and pear cider, too.