justineaton
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- Aug 21, 2013
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If no one has tried it....a shot of fireball whiskey in this is fantastic!
I was thinking I should try that, definitely doing it now thanks!
If no one has tried it....a shot of fireball whiskey in this is fantastic!
Got to this thread late. I am not a cider maker so here is my question. If I use the camden tabs to stop fermentation and plan to force cab in keg, once carbed can I then bottle from keg without the worry of bottle bombs? I would think yes, but figured better to check.
Have u re pitched yet? Any fermentation taking place?
chadkarol said:About two weeks into repitching, and it did referment, and it's down to the sweetness I like, and so I'm good. Whew. Thought I had to throw out a batch.
Started a 5 gal batch of this yesterday. No airlock movement yet. Should I leave it alone or should I give it a good stir?
Started a 5 gal batch of this yesterday. No airlock movement yet. Should I leave it alone or should I give it a good stir?
Just on my first batch debating on doing this, I went with red star champagne yeast for the current batch, would that work with this recipe or should I just wait till my carboy is free and start a batch with the Nottingham?
Started a 5 gal batch of this yesterday. No airlock movement yet. Should I leave it alone or should I give it a good stir?
Did you pour the yeast directly onto the juice, or did you make a yeast starter?
I put it directly into the juice.
I put it directly into the juice.
I warmed about a cup of the juice up and mixed the yeast in then poured it into the juice. Then poured the last container in over it.
UpstateMike said:I wouldn't recommend a champagne yeast. Nottingham, or maybe Safale S0-4.
Hopefully you didn't warm it too much and kill the yeast.
Alright. My hound put his neck through the dog gate(and got stuck) to sniff what was coming out the closet under the steps where I'm keeping my cider. Opened the door and there is a nice sweet fresh dough smell in there. Still no airlock activity, but the smell is delicious and I am thinking the yeast is doing something.
I was told not to expect a heavy krausen with cider and notty. I pitched mine 12-14 hours ago and have a light froth, but I had that from shaking the ciders as I mixed maple syrup in the gallons at the end anyway. So, I gave it a stir, and got a bunch of bubbles out of the airlock. None before or after. Not that that matters much, but I was glad to see the cider was blanketed in CO2 considering I had just swirled it. Take a reading, that's the only way to know.
I was unsure if the sediment on the bottom of mine was from the pressed cider or flocculated yeast. When I swirled it, I could tell it was yeast that was flocculated. I would wager it's further ahead than you think.
I'm considering using a sealed 32 oz container of maple syrup instead of 2 cups water and 2 cups light brown. It should be pretty close to the same amount of sucrose, with no molasses obviously. I would suspect the taste will be different though, not just from the maple but from the sucrose not being crystallized.
Without having to go through 135 pages on this thread I'm going to ask a simple question:
The only apple juice I can find is Pasteurized, 100% Apple Juice From Concentrate.
Is From Concentrate Juice okay??
Yes, I've let this ferment for 2 months before and taken it down to 1.000. Figured I might as well bump up the ABV if I'm going to backsweeten anyway. Turned out great and strong.cervid said:Another question I had is, has anyone let this ferment all the way out before back sweetening it? I would think by backsweetening with the concentrate you'd get the apple flavor back plus a little higher alcohol content and a little slower carbonation as well as a clearer end product.
Another question I had is, has anyone let this ferment all the way out before back sweetening it? I would think by backsweetening with the concentrate you'd get the apple flavor back plus a little higher alcohol content and a little slower carbonation as well as a clearer end product.
My fermentation has been going for about six days and it is already time for step two. My og was 1.064 and today it was down to 1.0.
There is a problem. It's my fathers bday and everyone is sick in the house. I need to wait a couple days preferably. Will my cider be okay if I do this or do I need to do it NOW?
RebelliousVanilla said:My fermentation has been going for about six days and it is already time for step two. My og was 1.064 and today it was down to 1.0.
There is a problem. It's my fathers bday and everyone is sick in the house. I need to wait a couple days preferably. Will my cider be okay if I do this or do I need to do it NOW?
This is my first try at making this recipe.
I used a gallon of freshly pressed cider from apples I picked,I pasteurized the cider before using it. I used 4 gallons of store bought cider and used the Nottingham yeast. The airlock activity started after about 18 hrs...and its still bubbling every 3-4 seconds after 11 days?
Is this normal?
temperature is about 65 in the room.
Today I look in the carboy and see sediment clinging up the sides of the carboy along the glass rings and theres about an inch of sediment in the bottom.
I've only brewed beers in the past and I'm not used to seeing steady airlock activity for this length of time.
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