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I found a recipe for this online earlier this year, brewed it and served it from a hand pump. It was great, but I think I need to increase the mash temp next time, to give it more body.
I have neighbors that have apple trees and they don’t use the fruit. I bought an apple shredder and a press and made 5 gallons of cider for the first time. I’m fermenting one gallon now. I’m new at this but learning
I miss you guys. I really enjoyed this content over the years, I took about 5yrs off from brewing and missed it the whole time. About to. Start back on some 3 gallon biab style. Thanks for the memories, none more black.
You don't add sanitizer directly to wort. But if you're asking how much sanitizer to use to make a sanitizer solution, products like StarSan suggest 1oz to 5 gallons of water.
Why would you want your original gravity to be 1.008 to 1.012? That sounds more like final gravity to me. My typical original gravity is anywhere from 1.040 to 1.070 depending on what style I am making.
Maye stupid question, but if its blow out yeast do I have enough yeast to ferment with? I had a mess a couple of days ago and it blew of like 1 litre from my 59l batch and after this my fermentation seems to go from hero to zero :(
Real old vid I know but talk about a blast. Shephen king's dark tower series is what first got me into quantum physics and now here I am learning about graf! Gives one pause to think about some of the concepts touched on in those books....
Since I last watched this, I met a guy who brews in a bag and uses a $300 engine joist to lift the bag out and he will take hot water and pour it on the bag to sparge it.
Just started doing partial mash again after an 8 year hiatus. I'm looking to start doing all grain for the 3rd or 4th batch. This is a great video: thanks for producing it.
Meaning don't try to bottle condition it to carbonate or you run the risk of over carbonating and creating a bottle bomb. If you want it backsweetened, it's best to stabilize it (which will kill all yeast) first, thus it will need to be still/uncarbonated. If you want carbonated or bubbly cider, kegging is the way to go.
In case for some reason the liquid gets pulled back into the fermenter you'd rather it be sanitizer solution than water that might have unknown bacteria, etc it in. Same for regular airlocks... or actually for airlocks, I specifically use bottom shelf vodka or whisky just to keep it more sterile than any possible water that might get in there.
I have a glass and a plastic big mouth and I notice that after a fermentation the air lock goes flat unlike a small bung carboy that always shows pressure at the stopper. Seems like that the big mouths are not as tight even after tightening.
My third batch of home brewed beer left me dealing with krausen on the floor, walls and ceiling at 4AM after a blowout (the popping sound woke me up from another room). I wonder how many viewers are here after a similar experience... if only I knew beforehand. My ceiling looks almost back to normal now, a little bleach solution should take care of the last bit of discoloration. I hope the beer will still be good, it's still fermenting, but past the point where another blowout is a risk.
I watched a video by Northern Brewer on making cider, and there was no mention of yeast nutrient. Is this really necessary when starting with fresh squeezed cider?
