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Age hops in open bags for over a year, or until they smell more of …More
Rehydrate yeast in 90°F (32° C) bottled spring water with GoFerm. Slowly heat honey container …More
Ferment at 62°F (17°C).
The original gravity is for the total amount of honey used, but it is not …More
Clean all equipment and apples thoroughly before pressing and press directly into the sanitized primary …More
Employ a two-stage cryo-concentration to prepare fresh sweet cider for fermentation. Freeze juice at 22°F …More
Mash at 156°F (69°C). Ferment at 68°F (20°C) for 2–3 days. Alternatively, ferment with yeast …More
Use 4.5 gallons (17 L) carbon filtered water, adjust with 4 grams gypsum. Step mash: 45 …More
Mash in at 113°F (45°C) for a 20-minute ferulic acid rest. Raise to 156°F (69°C) …More
Mash 60 minutes at 156°F (68.9°C). Boil 60 minutes. Ferment 28 days at 65°F (18.3°C).
Mash 45 minutes at 149°F (65°C), then 60 minutes at 158°F (70°C). Boil 60 minutes. …More
Mash 90 minutes at 147°F (63.9°C). Boil 90 minutes. Ferment 21 days at 65°F (18.3°C).