Through a long story that I'm not going to get into, I have this vacuum bottle filler (primarily used for bottling wine). I have cider I'm wanting to bottle, and I'd hate to throw the thing out. Can a vacuum bottle filler be used for carbonated products? If not, but with a little modification...
What are some TTB/ATF approved alcohol measuring instruments? Price points? Looking for something close to a digital Alla Ebulliometer, but TTB/ATF approved.
Does a professional cidery, or at least person who wants to sell their hard cider have to pasteurize at any stage? What are the laws/regulations? Do breweries, wineries, cideries, have food safety standards? I'm from Oregon, any specific to here?
I have an LD Carlson account, but was wondering how the prices and average shipping costs (i'm in Oregon) compare between ABC Cork and LD Carlson? ABC Cork seems to offer a lot more products too. Is an account there worth the time and effort to set it up? Can someone give me some price...
Do professional wineries have to clean their grapes/fruit with potable water, or can they use irrigation/untreated water for cleaning before pressing and fermentation?
First question: Where is the least expensive place to get oak fermenting vats in the USA / company to source them from?
Second question: How long will oak vats last for? I've heard everything from 25 to 100 years. If you use a vat seasonally (i.e. every fall and winter, but not spring and...
Does anyone know if in Oregon an orchard/winery/cidery needs a septic system and/or special permit for "waste water"? The "waste" water, in my case, would only be the water left over from cleaning out barrels and spraying down the floor... nothing really different from if I was just running the...
Hi,
My cider just spent about 3 weeks fermenting and now it smells bad and looks very yellow... How do I get both this smell and color to dissipate?
Before fermenting the must/juice I treated it with Potassium Metabisulfite (at the dosage recommended on the package). Could this have...