Recent content by kgressler

BBQBrethern is my go to.I dont post very often there but the info is great and it has a ton of people and on the few occasions I had questions I got a few really good replies. I also like the WSM forum but its just not always busy and with a lot of new WSM owners there is a lot of repetitive...

Funny, I just put mine into a secondary on Saturday. Took 3 weeks to zoom down to 1.00. Tasted the cider and i got a slight zing of ginger but it's also quite "hot" too so we will see how much it changes after a few weeks.

Depending on if you let it ride to 1.00 or slightly short of that that still results in a 5-6% abv or so. I have been raising my Sg to around 1.060-1.065. I have used honey and I have also used a turbinado/dextrose mix with success. If you want to make apple wine then bump of the fermentable...

I suggest you post your process without the whole picture how is anyone supposed to help?

Sohow long do you plan on leaving the berries in? This is going in your secondary correct?

I didnt add any extra sugar like phug stated just use frozen berries. I used one bag that was 48oz and it left a pretty good flavor and a slight ruby red color. This is the second time I've made it once with fresh unpasteurized juice which has been my best cier I've made thus far. And then...

I've never needed to use campden on my fresh cider. I know the source that I get it from and trust them. I would think the only reason to use campden would be if you either dont know the source of the cider or if the source isnt trustworthy to be clean and sanitized. And in that case why would...

Wouldnt 9lbs of sugar bring it up much more then that? I usually use between 2-3 lbs fermentable sugars (honey) to raise my cider up to 1.06 or so.

9lbs of sugar :drunk::drunk::drunk: Why not just try making cider with no additional sugars. This should result in a more drinkable cider in a much faster time table. I dont even think you can even call that cider with 9lbs of sugar. lol

As many gallons as you produce each year you have to have quite a problem consuming all of this dont you?lol Do you make full batched for friends or just give alot away or what? I felt like I made a lot last year(35 gallons) and i have a few cases remaining. I may have to start giving some...

While I have much less experience then many here. If you read the thread sticky'd above https://www.homebrewtalk.com/showthread.php?t=83060 You can see you can cold crash and stop and or limit more fermentation with cold crashing. Its a lot to read but he does in fact cold crash and let it sit...

I finally ran out to the orchard and picked up 6 gallons of fresh unpasteurized cider last weekend and decided to do a ginger cyser but I kept my batch much simpler. Put the juice in the carboy. Added 2.5 lbs of local honey and 2 oz of ginger and pitched S-05. I don't heat anything I don't...

What type of yeast did you use?

My very first cider I made last year around November was just store juice EC-1118. Fermented it till it was completely dry and added one can of cranapple FAJC and bottled. The following 4-5 months it was so dry and tart(probably had to do with using Cranberry) that it was tough to drink. We...

Well cold crashing may not do you much good with EC-1118. It will continue to ferment even in cold temps. You really need Ale type yeast like Notty or S-04 etc to cold crash. You can do a few things. You can let it ride till it stops and your gravity is below 1.00 then just add enough...