Homebrewing wine, mead, and cider discussions http://www.brewboard.com/index.php Fri, 20 Nov 2009 22:35:20 +0000 30 http://www.brewboard.com/index.php http://www.brewboard.com/index.php?showtopic=113892 North boilermaker Sun, 15 Nov 2009 00:29:45 +0000 Fri, 20 Nov 2009 21:18:38 +0000 113892 http://www.brewboard.com/index.php?showtopic=113745
I made a 600 ml starter of White Labs Champagne Yeast WLP715 which developed a nice krausen last night in 72 degree F ferment room.

Question #1: I am currently bringing the raw apple juice to pitching temp. It is in a glass carboy and I plan on pitching later today. Should I oxygenate the juice like I do wort??

Question #2: The starting gravity of the juice is 10% brix or 1.040. My plan is to ferment it as far as it will go, rack to secondary for a few months conditioning, kill the yeast and then backsweeten when kegging. Would you suggest fortifying the juice at this point?? Is 1.040 just going to make a "session cider"?

If I were to fortify, when should I do it and with what? (honey, white sugar, brown sugar, other)

My goal is to have something nice and smooth without any alcoholic "heat". Not looking for a super boozy drink.

Thanks!

]]> digit digit Sun, 18 Oct 2009 13:51:33 +0000 Thu, 12 Nov 2009 21:50:18 +0000 113745 http://www.brewboard.com/index.php?showtopic=113861 Thanks]]> grafxdesin malkore Tue, 10 Nov 2009 21:49:51 +0000 Wed, 11 Nov 2009 23:02:46 +0000 113861 http://www.brewboard.com/index.php?showtopic=105184 I have a whole lotta hot thai chiles to make a Capisumel. Anyone ever try making one? How many chilies? McBurtney McBurtney Mon, 22 Dec 2008 00:22:47 +0000 Tue, 10 Nov 2009 14:41:40 +0000 105184 http://www.brewboard.com/index.php?showtopic=113854 freudhawk freudhawk Tue, 10 Nov 2009 04:28:24 +0000 Tue, 10 Nov 2009 04:28:24 +0000 113854 http://www.brewboard.com/index.php?showtopic=113826 ... It is November 4th.. I racked my cider on October 31st... For four days I had a solid rubber stopper plugging my carboy.

I was going to put an airlock on it after it was cleaned and sanitized it, but somehow I forgot to.

This is my second rack. I racked it once from my primary fermentor and then once from my carboy into this current carboy.

When I unplugged the rubber stopper there was enough pressure to be released that it made a quick and noisey escape. I put on the airlock and it started to bubble.

Is there something that should be done?? Or will this have affected the taste of the cider? I don't want to have hindered the refining and aging process.]]> TheBrewingMan10 malkore Thu, 05 Nov 2009 00:14:53 +0000 Mon, 09 Nov 2009 17:28:34 +0000 113826 http://www.brewboard.com/index.php?showtopic=113742
6 gallons fresh cider
1-2 lbs. Demerrara (cuz I have it on hand)
Wyeast 1056 (cuz I have some available)
kmeta

Disolve demerrara in 1 gallon of cider. Add another 4 gallons to make 5 gallons total. Mix well and pitch yeast. Ferment for approx. 3 weeks (or until done) at 65 degrees. Take remaining 1 gallon of cider, spike with kmeta to kill off any yeast, wait 24-48 hours, then freeze. Rack fermented cider to secondary and allow 3-4 weeks to clear. Spike with kmeta to kill off any residual yeast. Let rest 1 week. Add thawed extra gallon of cider as back sweetener. Bottle still and let age.

So how does this look for a first attempt? Any problems with doing the extra gallon thing as a backsweetener? Haven't seen anybody else do this so I'm not sure how well it will work. I know people backsweeten with honey or just add a shot of apple juice when they serve but I'm not really one to follow the herd.]]> Lytnin DanStampone Sat, 17 Oct 2009 20:38:35 +0000 Sun, 08 Nov 2009 14:26:07 +0000 113742 http://www.brewboard.com/index.php?showtopic=113837 Can anyone help on amounts and prep?
]]> TnJ TnJ Fri, 06 Nov 2009 23:47:15 +0000 Fri, 06 Nov 2009 23:47:15 +0000 113837 http://www.brewboard.com/index.php?showtopic=113819 I had started the yeast on Sunday
Purchased 4 gallons of cider from an orchard
Brought temp to 165
Added 4 cups packed brown sugar
Resumed heating at 165 for 30 min
Cooled in sink down to 75
Put in primary.

This week I want to move it saving the yeast and starting another batch.

However in the first batch I would like to flavor with cinnamon and raisins.
Any suggestions on how I should prep the raisins and quantities??
Thanks TnJ
]]> TnJ TnJ Tue, 03 Nov 2009 21:37:25 +0000 Fri, 06 Nov 2009 23:38:00 +0000 113819 http://www.brewboard.com/index.php?showtopic=113815
i am going to put the berries in a grain bag to hold the solid bits. but then trying to squese that bag into the carboy would be a disaster. i could use a bottling cane to push the bag part way into the carboy leaving some sticking out the top. then use a funnel to pour the berries into the bag. next tie off the bag and let it fall rest of the way in. then once i have racked to a secondary use a coat hanger to hook the drawstring on the bag and pull it back out.]]> TipsyDragon TipsyDragon Mon, 02 Nov 2009 15:27:49 +0000 Tue, 03 Nov 2009 16:20:19 +0000 113815