bernardsmith

If you know the ingredients and you know the starting volume, then it is easy to estimate your starting gravity. Here's the rule of...

Yeah , brewers tend to go for Safale yeasts, but 71B has an affinity for malic acid - the predominant acid found in apples. Its' a harsh...

I fired up an unpasteurized cider from a mill that uses U/V light to kill off bad bacteria. The brix content was 15 so I added 3 cups of...

Not gone down the path of batonnage, but pitching 71B and allowing the cider to sit for a year changes what you normally drink as a...

Pectic enzyme will remove a pectic haze but that is not the only reason why a wine or cider looks torpid. If you don't degas, the CO2...

Hi dirigiboy - and welcome. Loved your tale about making cider 40 years ago. My guess is that the cider you made was probably around 6-7...

The best advice I could give you is to spend $50 or so and buy The New Cider Maker's Handbook by Claude Jolicoeur and/or Craft...

I decided to avoid the problem altogether, and got about 12 gallons of monitored spring water from the local state park

Whatever, I pay .03 per gal of RO water so that's what i choose to use. He dumped the distillate because it concentrated the flavor. I'm...

Sorry, not clear. There is no boiling or heating anything when making wine. That's why only beer making is referred to as brewing, not wine.

The lowest boiling chlorophenol boils at 173 - 175°C, and the others appear to boil at even higher temps. So distilling should remove...

Trying to repair my ignorance: in wine making, I won't use my municipal water - although it tastes fine for drinking, making coffee...