Recent content by jlh42581

im gonna suggest you put this carboy in the dark for three months before you decide what to do

color doesnt look horrible, it just hasnt had time to clear. the fact it tastes very little like peach doesnt concern me either. have you ever done a cider? it starts out almost so thick you could chew it and when its done it barely has an apple flavor at all.

You see anything snotty floating in it? Got a picture?

Is your water out of a well or city water? What was your process on the peaches? Im just throwing stuff out here to try and help you think what might be causing it.

Fortify it

This is where great note taking pays to figure out problems. I wouldnt worry a whole lot about color. You should watch cider go from brown to almost pink to almost clear, thats odd. I agree, this is very wide to try to get at whats wrong. Did you campden this stuff before pitching?

Learn the termonogly and then start plugging it into google. If you want to read personal opinions versus articles you just need to change how you search a tad. Example using google Search: Secondary Wine Fermentation , youll get articles on the subject Search: Secondary Wine Fermentation...

Adding your cin at bulk aging wouldve been done just as said. Usually whole sticks, drop em right in the carboy, this is going to be after a few rackings. If the garage floor is cool, id let it alone as long as youre not under 65. Get yourself a stick on thermometer. Do some looking around the...

Cider can take some time to get off the ground and it causes panic and you wanna just chuck anything in there to get it off the ground. Then the two days later it sounds like a freight train coming through the house. I think you need to do a little basic research here because youre trying to...

75-80 is pretty high also, how fast are your primaries taking place? we talkn a week or two days?

How old is your equipment? How young are you trying to drink this stuff? Some yeast strains are just gross to me, even after aging a year it tastes odd.

Yeast strain? Temp during fermentation? Sterilizing well?

Best to do this outside on a coleman stove or turkey fryer to avoid the wifes wrath. You might go a whole case before WHAMO

to get right around 12% you need your starting SG reading at 70 degrees to be 1.090 and let it ferment to 1.000 You need to pull a sample, known size, say a cup into your beaker. Once you do so take the sg reeding, start adding sugar by the teaspoon full till it hits 1.090 So if it took lets...

The longer you can let it alone, the better it will taste up until a certain point however its going to keep dropping SG unless you used something like an ale yeast which I dont know if it could handle the acid.