Recent content by tuumi

It is not required for hard cider. There are no human pathogens that can survive living in alcohol. I'm a commercial hard cider maker. There are no craft cider producers that I know of that pastuerize before fermenting. Some will post fermentation to kill yeast for sweet cider. No uv is needed

What size/types of tanks do you plan on using? IBC or Stainless for your ferment.

Add yeast nutrients. It has a reputation for getting stinky without them.

Specifically, what equipment are you looking for? We have a commercial meadery/cidery and can steer you in the right direction. Grinder? Press? Fermentation tank? Brite tank? Filter? Pasteurizer? Pumps? Bottler? Labeler? Many of these have a low cost DIY version. Have you seen Rev. Nat...

Scrubbing with CO2 will have minimal effect. Splash racking to introduce oxygen is what you want to do or use the copper trick previously mentioned. Also, Scottlabs makes a product called reduless that is an inactivated yeast that naturally contains copper. It really does the trick. It's...

What was starting gravity and what is current gravity? Sent from my iPhone using Home Brew

Just looked at the registration and it looks like registration will be $600 for you to attend. Unless you could hook up with a cidery and get in as an employee or something with them. Where are you from? Here is a list of events. The formatting in this is going to suck. Business - Legal...

FWIW, Scottlabs reps stated at CiderCon at Chicago that it was important to keep yeast in suspension. Oxygenating up to 1/3 and nutrient additions were also tips they gave. You don't HAVE to do any of those but it will prevent stressed yeast and stressed yeast could throw some off flavors.

O2 and carb stone is good. I use a hand mixer and stir it at high speed. Mix the hell out of it. Lots of splashing. This only works in a plastic bucket. Glass carboys are hard to oxygenate unless you use the carb stone of you go that route make sure the yeast gets mixed up. Sent from my iPhone...

After attending several sessions addressing this very issue at Cidercon I came away with some valuable tips. Aerate several times a day until 1/3 to 1/2 of the sugar is consumed. This has the added effect of mixing the yeast which was another tip. A representative from Scott Labs went as far...

S-05 will work great. I like to do a modified SNA. 1/2 of nutrients at pitching yeast and 1/2 at 1/3 sugar depletion. Aerate each day up to 1/3 sugar depletion. Keep temps in low to mid 60s. I rehydrate yeast with GoFerm. Should be done fermenting in less than a week.

And, yes, this will need much less time conditioning because 1. Lower alcohol means less stress on yeast 2. You are covering any off flavors with juice from backsweetening and any spices you add.

It is lightly carbonated from force carbonation in a brite tank. Federal excise taxes jump greatly over 2 volumes of CO2 so that's why the carbonation is light. You don't have that limitation so you can carbonate in a keg as much or as little as you like. These are easier to clone than beer...

Tips for retaining residual sugar? Do you backsweeten?

How about some tips then Bruce?