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You can try some pectinase (pectic enzyme) as well. It breaks down the pectin which can cause haze in your finished product. It's best to add a day or two before pitching yeast, if you sulfate your juice. I add it when I pitch. Alcohol reduces it's effectiveness, but it can't hurt to add some...

I have two 5 gallon batches of some 1.054 OG unpasteurized juice going. I'm keeping it right about 62°. Three days in and it's at 1.028. So far, so good. Cider Day 3 by TopDeadCenter posted Oct 25, 2019 at 12:33 AM

Reusable shopping bags make nice carboy carriers.

A related question... I'm boiling outdoors on a deck underneath a tree. To keep leaves, twigs, bugs etc. out of my wort I placed a paint strainer bag, previously used for BIAB, over the kettle, essentially a "shower cap" for my brew. It seems like it should allow the DMS to dissipate, while...

Yeah, it doesn't make a lot of sense to me either. I've got two digital thermometers in next to the fermenter, both reading 72° ambient, and the fermometer on the bucket is reading 70°. It's bubbling away, but not too rapidly. So I figure either the plastic bucket is insulated enough that the...

Thanks! My challenge has been to find a location where I could just leave it alone, as I work long hours and can't monitor it. I have a semi-submerged garage which will work well for ales in the summer, or maybe lagers in the winter. With all of the resources available on the internet...

I just bought a stick-on fermometer and my batch is right at 65°, with the ambient air temp at 69°. So I guess I'll chill now and empty a few bottles for bottling day. :-) Thanks!

I've got my first batch (Amber Ale) brewing, so I'm not expecting perfection, but... I'm fermenting in a utility closet. A water heater and HVAC unit, in combination with 2 outside vents keep it between 65° and 72°. A very small amount of indirect sunlight leaks in through the vents, so I...