Discussion in 'Brewing & Beer Knowledge' started by Steve, Aug 26, 2014.
growler on the left is the small red/green apples.
L-R blend of what was left after filling, 2 1l of yellow apples, 2 16oz of red/green apples. Airlocks in hopefully they start working themselves while I'm out of town for a few days.
Ok, so interesting situation. I bottled my cider roughly a month ago in some swing tops and some crown caps. The swing tops are all over carb'd and the crown caps are not. Anyone have an idea why? possibly O2 exchange?
Both small bottles have this developing.
Anybody have some tips for good cidermaking literature?
Ever carb up? If not, did you fill swing tops first?
Greating starting resource...
You can email them and request a copy of there newest handbook, but here is a link to one posted on the internet a few years ago....
They did, just took a little longer, but still quite carbonated
Just racked my first cider into a secondary carboy today. Sample I pulled off tasted great (used wyeast dry mead yeast). Unfortunately my secondary had a lot of air space leftover in the vessel, so I topped it off with some leftover cider I didn't use and some water. I hope it doesn't thin it out too much, but lesson learned if it does. Have a second 2 gallon bucket fermenting with the wild yeast present in the juice after the apples were pressed. Haven't opened the bucket to check on it, but it's happily fermenting away and smells great from the outside.
Anyone use sacc trois in cider before? Just curious about what I can expect in a 2.5g batch I have going.
Have you checked MTF?
No specifically. Not much about results with a Google search.
Doing a quick search in the MTF Facebook group comes up with a half dozen brett trois cider posts. I'd check it out.