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what do you mean when you say you cleaned out the sediment? and did you use four 5g packets of yeast? because that's a lot of yeast.

i had some of this a couple weeks ago: https://untappd.com/b/argus-cidery-tepache/651514 surprisingly, it was pretty good. it's definitely possible.

i'm not sure why they do it that way - inject co2, remove injector, shake, repeat. maybe it helps keep the line clean. i generally use around 40-45lbs i think. i leave the co2 attached while i shake. shake for about 20 seconds, disconnect, and you're good to go. yes, the liquid should be...

yeah, white labs: http://morebeer.com/products/white-labs-yeast-brettanomyces-bruxellensis.html didn't do a starter, but i probably would next time, just to be able to harvest some.

agreed, DME adds soem body. if you've ever made graff, you'll see what i mean. i have 3 gallons of ginger cider that i added some DME to, haven't tried it yet but i expect it to have quite a bit of body to it.

i've got 3 gallons of 100% brett going on about 5 months in primary now. i tasted it a while ago, and it was good - i expect it to be better by now.

how did you find the gunslinger's graff compared to brandon o's?

it would probably be delicious. there's a meadery nearby that makes cider as well (http://www.rabbitsfootmeadery.com). they make a black cherry cider and a stout, and they'll mix them in their tasting room. it's one of the favorites.

thanks, i'll definitely try dry hopping and not using the tea ball next time. some of my batch i bottled in 2L soda bottles, so i threw a couple pellets into those when i bottled. i haven't tried them yet, but i'm hoping they'll get a bit more hoppy.

just bottled my first batch this weekend. i took a taste - it's pretty good, but i'm not getting much hop flavor. i used 0.5 oz cascade in the boil, infused with a tea ball. so, do you think it's my hops, my method, or something else that kept me from getting any flavor from them?

how's it taste? sour/funky at all?

i assume he pasteurizes or cold crashes to deactivate the yeast.

yesterday i tried my brett cider for the first time. it's been in primary for about 3 months at this point. it's pretty awesome! there's a little bit of funky tang, and some underlying appleness. i couldn't get a big sample because i'm keeping it at work, and all i had was a straw to use as...

i have, based on the recipe for graham's english cider, which you can find around here somewhere. i can't say that i noticed it much, but i think that's because i put too much lime juice in. it cam out ok, but next time i'll reduce the lime.

i've only made 1 starter, but it was about a 1.5L of nottingham, for pitching into 5 gallons of graff. i actually made a 2L starter, and saved 0.5L for next time. it worked great, it was bubbling like crazy 6 hours after pitching. anyway, i'm no expert, but i don't think you're supposed to...

how long does filtering like that take?

That's why you should do 5 gallon batches! About the same amount of work, but you get more cider in the end.

Sounds like maybe the M10 out-competed the brett? I'm no expert on mixing yeasts, but it seems like the brett was underpitched, and the M10 came in and ate its lunch. But maybe the brett will come through after more aging. I've got 3 gallons of 100% Brett aging in primary, I haven't tasted it...

seems like you'd have to pasteurize. you could bottle at 1.024 like they say, but keep a sample in a soda bottle or something you can sample. keep an eye on it, and when it reaches 1.018, pasteurize. on a personal note, pasteurizing makes me nervous. i've only done it once, and i didn't...

i'm brewing 5 gallons today, +5 = 3106.