Recent content by sensei9

Had a broken airlock that I cut the bottom off, placed some tubing on one end, then put it into a rubber bung. seems to work good with my cider. When the foam dies down, replace it with a separate bung and airlock.

Had a broken airlock that I cut the bottom off, placed some tubing on one end, then put it into a rubber bung. seems to work good with my cider. When the foam dies down, replace it with a separate bung and airlock.

That happened to me my first time. Now I always use a blow off tube.

I like this set up, but does anyone know if the spigot on the pot can be replaced with a ball valve? would that even be necessary?

In please

me like, me want, me in:mug:

Work as a Corrections Officer

Have only done 2 so far. First one, 5 gals Tree Top apple juice 4lbs of cane sugar 1lbs brown sugar Red star 'corte de blanc' yeast I didn't let ferment long enough (to impatient) was really yeasty, but drinkable when apple juice was added. Second cider, 5 gals of Tree Top apple juice...

took the survey a couple of days ago. Right now I'm working on finishing a couple of AR15s for myself and a buddy of mine. Just waiting of the final parts to finish. :mug:

Thanks for the answers guys.:mug:

Need some help. I want to use gelatin to clear my cider, but have no way to cold crash it. Is cold crashing really necessary? Also need to find out, Can I use Ball liquid pectin? It's the stuff most people use when making jams and jellies. Is it the same stuff as pectic enzyme?

Started a batch back on Thanksgiving. 5gal Apple cider 2lbs white cane sugar 2lbs light brown sugar "carte blanc yeast" fermented f 15 days. Raked to secondary for 21 days Bottled on 1-4-14 no back sweetening. Tried 16oz glass last night ( couldn't resist a taste) Caught a good buzz...