Recent content by mwbrewer

I kinda gave up after 2 separate starters with different yeast balls failed to start within 48 hrs. I know the yeast balls have koji which takes care of sacchirifcation, but I figured since the cider already was fermentable sugars that the sacchirifcation would just be skipped over... I just...

One other thing to look at is your water to grain ratio during mashing. Using a higher volume of water during mashing may extract more tannins from your grains(at least that was recently stated in an issue of BYO, I'd have to look up the exact issue and article at this point...) IMHO there are...

Wow! What an awesome giveaway. Thanks Ss Brew Tech and HBT! Count me in on this one

I cold crashed my first batch of this for 48hrs before bottling today. And i had beautifully clear cider with a super compact yeast bed. I made some slight variations to the recipe, but man it is fantastic already. Definitely my best cider to date(and I've made plenty). So thanks Brandon for the...

I'm in

Mr.Snacks from what i understand there are at least a couple different types of crab apples, some are just straight bitter and some are bitter but balanced with a higher tannin content. I have never used them personally in my cider(definitely plan to though) but have heard and read good things...

Well a few updates on this experiment, i made a starter about 18hrs ago using a yeast ball, using the same method as all of my starters, and there is still zero activity. And i know this is perfectly active yeast as i used it on 2 batches of rice wine not long ago. I guess i will give the red...

Im also trying to find out info on the brand of yeast balls I'm using so i can explain exactly what mold is in them and where they originate from

Thanks, will do. I may actually start a small batch of cider today with em since i have the supplies and it will be quick and easy. I have an EZ cider recipe that works well for me so i will likely make that and just swap the ale yeast for a couple yeast balls, that way i can do a side by side...

Sorry i dunno how i ended up posting that twice. I guess just call me Johnny 2 Times,"I'm gonna go get the papers, get the papers."(i don't really remember the guys name from Goodfellas, it probably isn't Johnny 2 Times, but i figured y'all would get the point, I'm an idiot :D)

Thanks a bunch for all the info worlddivides, i always appreciate being taught about things which i am underlearned. And the history you mentioned is included. I've now asked about this on multiple brewing forums and as no one has been able to say that they have personally tried using this...

Thanks a bunch for all the info worlddivides, i always appreciate being taught about things which i am underlearned. And the history you mentioned is included. I've now asked about this on multiple brewing forums and as no one has been able to say that they have personally tried using this...

For anybody who cares i finally started a gallon size test batch of this yesterday. Using approx. 2.5 lbs of a buddy's honey and 1x12 oz concord concentrate it should finish as a semi-sweet pyment i figure. Its my first pyment, and i can't wait to give it a taste. i really had the urge to make a...

Sorry i know about koji didn't realize sake was made strictly from it. I don't know where the yeast balls are traditionally used, though there is a thread on here called"traditional chinese rice wine" that uses them.They do have some kind of mold(could be koji for all i know)in them as they act...

Has anyone ever tried dry hopping this recipe before? I'm gonna rack mine into secondary for a week or so just to make sure its good and clear before i bottle, but i was thinking it would be quite good hopped.