[TheForge] The hard cider is good...

Hoss McGregor thor54 at hotmail.com
Tue Oct 19 20:53:04 EDT 2010


Finally a query I can answer.

The best way to clarify the cider, or mead, is add potassium sorbate and an acid blend(both available from a brewing supply house), when it's at the alcohol content you want, and let it set. Room temp is fine if you have it a gas lock on your container. A gas lock lets the C02 out with out letting air in.

Try spicing the next batch, oranges and cinnamon work really well. Pull them out when you stop the fermentation. Be sure to siphon(or rack) the brew off the lees about once a week. 

I'll be happy to try to answer any other questions you might have. Except one. I will NOT tell you, or anyone, what yeast I use. My nephew who helps me brew doesn't even know what yeasts I use in which brews.

Hoss

Message body
Anyone even remotely interesting is mad
in some way or another. 


	-Anon






> Date: Tue, 19 Oct 2010 20:41:32 -0400
> From: osan at netlabs.net
> To: theforge at mailman.qth.net
> Subject: Re: [TheForge] The hard cider is good...
> 
> HOw does oen clarfiy it?  All I've done is shock the yeast by putting a 
> jug in the fridge.
> 
> Saint Phlip wrote:
> > Don't build a still- there's a snitch on the forge that would call the
> > revenuers on you.
> > 
> > Go ahead and make hard cider- you're allowed to produce 200 gallons
> > per year. Clarify it, and it tastes just wonderful ;-)
> > 
> > On Tue, Oct 19, 2010 at 7:40 PM, Andrew Vida <osan at netlabs.net> wrote:
> >> Well, I guess I am a cheap date because I just drank 2 shots of our hard
> >> cider and I am at least mildly in the bag.  Never made it before so
> >> wasn't sure what it should taste like.  Once the yeast settles out, it
> >> tastes like an apple wine... sorta.  Anyhow, the question is what to do
> >> with 15 gallons of it.  And I've got apples for perhaps another 30
> >> gallons worth.  What about building a still?
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