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Thank you. Thanks exactly the kind of info I need. It's all new here. I guess I'm also wondering what risk I'm taking at 74 degrees. I noticed a number of brewers say they run at 60 to 68. Are the higher temps really that risky for funky flavors creeping in? It really is quite a difference to brew at home temp vs having to construct some kind of cold house for brewing. It gets into a whole new level of investment. Thanks again.
Seems that's the hardest part of all that probably will be just experience that will tell. I don't know if I can wait 6 months to a year, but maybe eventually. :-)When you say "when the yeast drops out". What are the symptoms of that? I'm assuming the bubbling will be almost stopped?Is it your experience that this particular recipe is dry, sweet, semi? I've got four 1-gal. batches going; two with S-04 and two with M02 cider yeast. I guess this is my biggest confusion as to whether to wait til it's "done", but then will it be too dry? I don't care for dry cider. Or should I start checking SG after about two weeks, maybe tasting as I go?Thanks for getting back to me and thanks for the recipe. Jeff
I'm doing my first hard ciders using your recipe. From my research, it seems that the results should be kept refrigerated? The yeast is not dead but just asleep due to cold shock and racking? In other words, more would need to be done to bottle this recipe like pasteurization or chemicals to kill the yeast for sure, correct?