CreamyGoodness
Well-Known Member
I've made 1 gallon batches and I have to say it is even easier than JAOM to put together. I dig it.
I made 10 gal and bottled, now six months + later it is kinda flat meaning almost no carbonation. How do I save it?
mattd017 said:Who's used apple juice with ascorbic acid in it? I know it's just Vitamin C, but it still scares me....
I can't say that I've ever heard of that for cider. Seems like it would be a bit acidic though.I am contemplating making a batch, but instead of using the champagne yeast, using bacteria like lacto or brett, anyone ever try this, heard of it, or have any suggestions?
Yeah, you can drink it flat. If you've got forced carbonation equipment you could do that instead.I made 10 gal and bottled, now six months + later it is kinda flat meaning almost no carbonation. How do I save it?
I have too. It works just fine. The ascorbic acid is used to change the PH of the juice so it can be pasteurized at a lower temperature that isn't so damaging to the flavor of the juice.Who's used apple juice with ascorbic acid in it? I know it's just Vitamin C, but it still scares me....
Adrenaline-Junkie said:So im gonna give this a go. Im looking to get a slightly higher ABV than what the recipe is designed for. Does anyone have any suggestions on how much sugar to add to a 5 gallon batch if i want to get like 12-15% ABV? Should i double pitch because of the high abv or will i be fine if i use a yeast that can handle the higher abv well?
Thread covers that probably several hundred times. I remember reading many, many posts saying you're good until six months at least.
LoudounBrew said:I know that Edwort says that you don't need to rack to secondary, but cider people seem to swear by it, saying that leaving it on lees for too long makes for some bad flavors.
So how come the apfelwein is different from the cider when it comes to racking to a secondary?
Thanks.
I left mine on the lees for over a year - I can't detect any off flavors. Racking wont hurt, but isnt necessary with this recipe. Just had one last night from the same batch which was 3 years old, and it was very tasty.
LoudounBrew said:cider people seem to swear by it, saying that leaving it on lees for too long makes for some bad flavors.
ordpete944 said:Hey guys. First post. I have read about 400 pages and wow there is a lot of info here!!
I brewed two 5 gallons batches on thanksgiving day. The first I used 2.5 lbs of dextrose and montrachet yeast and just cheap apple juice. The second I made the same, but added an extra 1 lb of brown sugar I had lying around. The second fermented much more than the first, with the aforementioned rhino farts. I bottled both after 12 weeks in the primary. I used about 3/4 of a cup of dextrose per 5 gallons to prime.
Will I have bottle bombs?
I am storing in a freezer with the controller set at 36 degrees. I see a lot of people age these for a long period. I am in florida and have no basement or cellar. The house averages 78 in the summer and 73 in the winter.
Can I store these for a long period at these temps without any side effects?
I am looking forward to sampling these in a few weeks. They have been in the bottle for about one week.
Would I be able to bottle this in my used, cleaned and sanitized whiskey and scotch bottles with the cork cap?
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