« on: January 06, 2010, 10:32:51 AM »
Anybody else have any parts of your brewing that just aren't as smooth as you want?
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Transferring to the fermenter was a pain during my first few batches. Like you I tried to use the funnel and screen approach to leave behind the trub and it just kept clogging.
Then I tried the wirlpooling thing and let the trub settle. And that's what I stuck with since. Key here is not so much a good trub cone. They rarely form for me and these days I don't even whilpool anymore. No, key is brewing more than you need, letting the trub and some cold break settle. Than you can rack clear wort from the top.
The remaining 2-4 qt of wort and trub are filtered through a paper towel set in aforementioned funnel with screen. The wort is then frozen and used for starters or priming. No waste here.
These days I improved on that technique. After I chilled to about 60-70f I set the pot in a party tub with ice water that has been elevated. There it will continue to cool and settle at the same time. An hour later I come back to rack the clear 44 f wort into a carboy.
I don't like auto siphons. Too many parts. I use a racking cane and hose. The siphon gets started with a turkey baster. Squeeze the bulb, put the tip into the hose and release the bulb. The wort is now sucked into the hose and the siphon starts.
I hope that helps. It certainly made my brewing more enjoyable and I didn't buy any new gear even though I was close to buying a large strainer from a restaurant supply shop.
Just once do yourself this favor with FRESH Cider
Put it in a carboy/keg with airlock
Dont turn around and think just walk away and let it go with what was on the apples
Seems like it ought to be OK to use as a fermenter.
Likewise you can do as you would in making a sweet mead and just keep feeding it fresh juice until the yeast cannot tolerate the alcohol!
Brilliant! First time I've heard this suggestion. It's always been kill the yeast and backsweeten.