Recent content by Cidre Breton

Once past all the cobwebs. I heard spiders have serious parties around cider.:rock:

2 gl with baker's yeast, just for fun. 6 gl Premier Blanc and EC-1118 No added sugar yet. 1 step at a time for the newbie's experiment. All in an ice cooler to keep a 45 / 55 degree temp. It will be some time before it's ready. That's a total of 8 gl, for those who have a math deficiency. 348 +...

Thank you so much RPh Guy. Lots of good information there.

I have been reading a lot on Artisanal Cider making in France. Every text mention the same thing Slow and cool fermentation Slow mean 2/4 month - letting time to develop all the flavors. Cool mean 12c (53F) Starting density around 1060 Bottling at 1038 3.5% for a sweet cider Bottling at 1031...

Hard to find Specs about my Red Star premier Blanc. After a little bit of research, I found this Mexican company (MIServeSA) making it. I could only find PDF information sheets for the wine yeast. At the bottom of the page are the PDF in English...

Fantastic Immocles. That will be worth trying.

I have been through all the #287 comments of this thread. So much great information, thank you all, phug and z-bob in particular. Earlier in the thread, people where pouring AJ over their beer cake, right after they transferred their beer. Is it a common procedure? and can it be done over cider...

Thank you for the info

Who was courageous enough to find out what a Dino fart smell like??? I guess, the good news is that if you smell it, everything is working good. No smell should be a problem, right?

I have read through a few of those post, but I don't see anyone mentioning some kind of a rubber sleeve or container for glass carboys. Are those available, and would that resolve some of the glass challenges?

Thank you. Cow ass, ... I must research that formula :rock:

Thank you all for the warm welcome.

New here, but not to yeast. I have been making bread, French loaves and baguettes, for a long time, so baking yeast has not much secret to me anymore. So if yeast is yeast, here is my 2 cents. Bread yeast loves 100 degree Fahrenheit. Maybe wine yeast do as well? More yeast, faster process, but...

Hello everyone. I have been reading a lot around here on how to make Hard cider. It looks like a simple process, but I am new to it, so I am stressing about it. I originally came from Brittany (Bretagne), France, where Hard cider (and some obscure Druid liquors) are consumed. Eating our native...