1156
Questions about the forum? / Re: New forum category suggestion
« on: May 10, 2012, 09:41:40 AM »
I like it!
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1157
Other Fermentables / Re: Homebrewopedia Cider Recipes
« on: May 09, 2012, 07:57:00 AM »
Technically no. Sorbate prevents fungal growth, and yeast is a fungus. I say technically because I no people who've been successful with it. I believe sorbate will not stop actively fermenting yeast, just keep dormant cells from becoming active again.
1158
Equipment and Software / Re: faucet locks
« on: May 07, 2012, 07:38:51 AM »
I bet if you searched around you could find a padlock with a shackle sized just right to lock a faucet. Or get one longer and run it through an eyebolt mounted just below the faucet. Then rest assured that your kids will figure out how the disconnects work and go buy a picnic tap setup.
1160
Other Fermentables / Re: Cider Questions
« on: May 03, 2012, 01:17:07 PM »3 packets (±15g) of Cotes des Blanc ... Supplement schedule was 1 tsp nutrient and 0.5 tsp enegizer every 24 hrs for 3 days (total of 4 sets of additions).Jesus! That's a whole battalion of yeast ... on meth.
Next question: A couple of the remaining apple cider jugs have started to pressurize (ferment). The cider still tastes good, IMO. Would this cider still be okay to use and make a New England Cider? I was planning to mix with some local maple syrup and molasses to get the OG up to 1.090-1.100.No problem.
1161
Kegging and Bottling / Re: Kegerators--any suggestions?
« on: May 03, 2012, 07:27:59 AM »Dang dude, you paid $1500 for yours (well it probably wasn't $1500 4 years ago...)? Yeesh, that's pricey. Looks like an amazing kegerator though.Parts are expensive too. I believe I spent $900 on my 4-tap converted chest freezer, though that does include the kegs.
1162
Beer Recipes / Re: anyone have a Cider Recipe?
« on: May 03, 2012, 07:23:41 AM »
I shutter to think what a cider kit is.
http://wiki.homebrewersassociation.org/CiderRecipes
http://wiki.homebrewersassociation.org/CiderRecipes
1163
Homebrew Competitions / Re: 2nd Annual Delaware Battle of the Brews
« on: April 25, 2012, 08:52:31 AM »We will also be recruiting stewards, Scott. Terry and I are the head stewards and will need 6-10 others to help. Let us know if your interested.We had 200 entries last year. I'm anticipating a 50% increase this year. I'm judge director again this year, so anyone interested in judging should shoot me a pm or email me at reprice_88@hotmail.com. Thanks!I assume you are recruiting QUALIFIED judges.
1164
Homebrew Competitions / Re: 2nd Annual Delaware Battle of the Brews
« on: April 25, 2012, 06:15:09 AM »
I'm bumping this up to remind everybody that online registration is now OPEN!! Registration closes on June 1st, though you'll have until July 10 to submit your beer. Don't delay!
1165
Other Fermentables / Re: Cider Starter
« on: April 25, 2012, 06:11:58 AM »
Maybe just use apple juice from a store?
1166
All Grain Brewing / Re: mash rake
« on: April 25, 2012, 06:10:17 AM »
Even if it were not stained, some woods are not good for food contact. I wouldn't use it without knowing what it is made of.
1167
Other Fermentables / Re: Cider Questions
« on: April 24, 2012, 01:16:59 PM »
Keep it cool for as long as fermentation takes. After that it doesn't matter too much - although - there may be a tiny bit of fermentable sugars left and warming it up will ferment them out. This is not really a good thing, that little bit of sugar really brings out the apple flavors. Mine often finishes at 1.000 - 1.002ish, but if left warm will go down to 0.997. The difference is amazing, 1.002 tastes dry and appley. 0.997 is tart, not appley, and takes getting used to. Much less of a crowd pleaser.
1168
Other Fermentables / Re: Cider Starter
« on: April 24, 2012, 01:08:09 PM »
That makes some sense then. Definately add nutrients to that, or if I were doing it I'd probably make the starter with ... cider.
1169
Other Fermentables / Re: Cider Starter
« on: April 24, 2012, 12:15:19 PM »
Brewers spend all their time fretting about starters. Winemakers do not (and cider fermentation has more to do with winemaking). Just rehydrate (or smack for WYeast) and pitch.
The reason, I believe, is that pitching rates matter far more for beer because some sugars are marginally fermentable and attenuation means a lot to flavor. This is not the case for wine and cider. All sugars are fully fermentable and attenuation will be 100% unless you stop it.
The reason, I believe, is that pitching rates matter far more for beer because some sugars are marginally fermentable and attenuation means a lot to flavor. This is not the case for wine and cider. All sugars are fully fermentable and attenuation will be 100% unless you stop it.
1170
Other Fermentables / Re: Cider Questions
« on: April 24, 2012, 11:54:34 AM »
It will ferment just fine. Most orchard juice is flash pasteurized, which is much more gentle of flavor than the full blown pasteurization used for the store-bought, keep at room temperature, cider.
I'd recommend fermenting it as cool as you can manage. I ferment mine around 50F and it tastes better and needs less aging (like none) than all my previous warmer fermentations.
I'd recommend fermenting it as cool as you can manage. I ferment mine around 50F and it tastes better and needs less aging (like none) than all my previous warmer fermentations.