Recent content by datcv

Bobby_M - is that because you would just lose a lot of the carbonation while bottling?

Adolf Wagners was actually the place I went to. I only went once but I still dream about their onion beer cheese with pumpernickel bread. It's the only Apfelwein I've ever had but it was really good.

Thanks for posting that-- I'll have to add those two yeasts to my list to try. There isn't a whole lot of information out there on Frankfurt style Ebbelwoi and I've never found it available for purchase in the US. I had a pitcher of this served with soda water when I was there a few years ago...

A lot of people hate on the champagne yeasts but I personally think they make the best dry ciders (also my favorite style). I've been experimenting with a few this year and so far I am very happy with the DV10 cider I made. Keep the temperatures below 68 when you ferment.

I got a hold of some more accurate ph test strips as I wanted to take a small sample of of the 3 ciders I have sitting in carboys to taste and test the ph. -Pippin, Winesap, Stayman blend - ph was 3.6 and this one tasted the best, very good actually. Strong apple smell and flavor. Completely...

Two of the carboys are still slowly bubbling in secondary -- I racked off of the lees and topped off with some additional winesap juice I had saved... I'm getting thirsty waiting!

Impressive setup! I am also in Charlottesville and this is my second year making cider. My favorite style are the dry or off-dry ciders that are being made at Albemarle Cider Works, Castle Hill, and Foggy Ridge, so I am attempting to make something similar to that. I have 3 carboys (15...

Last year, I made cider from apples that I pressed myself for the first time. It was mostly Fuji apples, but I also threw in a few small bags of other types such as York, Stayman, and granny Smith. I also did not know which yeast to use and there is a lot of different information out there on...

That is awesome! I wish I could find them online, as sadly I am on the east coast. They would be perfect for making kimchi in as well (I sacrificed my 2 gallon plastic primary to kimchi... Never getting garlic smell or red chili color out of that...).

I forgot to say-- I'd love to buy the smaller sizes. 5 or 8 liter would be perfect to do a 1 gallon batch primary in a nice clear jar (I mostly do wine). Big mouth bubbler only comes in 5 or 6.5 gallon sizes.

I suspect that the Big Mouth Bubbler is a modified version of these chinese made jars http://www.alibaba.com/product-detail/5-liter-infusion-container-carboy_1518198547.html They are sold in Korea and Japan as fruit wine jars, or umeshu jars, or infusion jars. Typically they are used to infuse...