Recent content by MisterWoody

My apologies if this has been brought up - I had a hard time with the search function. Has anyone brewed this with more hops? I wanted to make a pumpkin ale and I wanted to make this so I kinda combined. 60 oz pumkin from the can (roasted for 90 minutes) 4 gallons treetop apple cider...

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It tasted more like a tart beer than anything. It had some tart/sour flavor from being a young cider. I think this is going to be something special in a few months once the tartness fades and the new flavors I added tonight start to shine. Pretty excited!

I took your advice. Dumped the juice on the IPA lees - fermented wonderfully. I was a little worried about having worn-out yeast but it seemed to do fine. I am going to open up the bucket tonight to taste test and add some canned pumpkin, chopped up apples, some extra sugar and a bunch of...

The weather here in Colorado has been quite hot the last few days and I've had 3 bombs go off in my beer closet. (No A/C in the house) The batch that is bombing has been in the bottle for almost 4 weeks now. I have been drinking it pretty regularly every couple days and it's not over carbed...

gotcha - the sugar idea was just to get it fermenting again - mostly just to push the oxygen away from the surface since at this point neither the cider or IPA trub are producing c02. would there be any benefit (besides having more booze) to making a new cider rather than just using what I have...

I also have a cider sitting in secondary - been there for about 4 weeks now. Just tasted it and it's kinda sour. It's sitting at about 7%. What do you think would happen if I threw 1lb of brown sugar into it then dumped it onto the trub? I used champagne yeast with that one. Would the yeast...

1.080 starting. :)

I just put an IPA into secondary. The bottom of my bucket is filled with hoppy goodness. I've made a couple ciders recently that turned out pretty well and I thought to myself "why not dump a bunch of apple juice and concentrate onto the IPA lees. Any opinions/comments!?!? edit: trub, not lees.

I did some stove-top pasteurization with some flip top bottles. I did lose 1 bottle to an explosion but everything else was good. A quick note - I noticed some of the gaskets failed. They didn't break but one side sort of flipped out from under the cap. The bottles with gaskets that 'failed'...

Should be fine unless you have a very high alcohol content. I Just did the same thing a few days ago - had a dry cider at about 11% - added some sugar via apple juice concentrate and after 3 days had to pasteurize to stop fermentation.

Of course it would leave fermentable sugar since I am going to leave it sweet. I am going to bottle carb then pasteurize again at the desired carbonation level. Thanks for the post about it 'softening' the flavor. I wonder if a 2nd round of heat will soften it even more.

Many '2 cents' is exactly what I am looking for. Maybe if I get enough, I'll have enough change to make a decent decision. I can't bottle carb and age because I don't have bottles right now (and I don't have the cash to buy bottles. I am skeptical that a bucket (a cheap one without a...

I would like to age a cider in the bottles the juice came in. I don't want to buy new equipment right now and I don't want to keep my fermentation bucket or carboy tied up. My thoughts on the process are this: 1) Let cider ferment til I reach my desired sweetness. 2) Rack the cider into a...

So I was finally able to test the difference between the pasteurized and cold-crashed cider. The tastes are different but I am not able to really taste a difference in alcohol. Unfortunately I don't have a hydrometer yet - still extremely new. With the info above about the fine bubbles...