Page 6 of 7
Posted: Wed May 13, 2009 3:07 pm
What about using a power juicer, instead of a press?
Posted: Wed May 13, 2009 3:25 pm
huh.... i dunno... you don't want too much pulp in general, minerals are bad, but might be ok.
Posted: Wed May 13, 2009 3:52 pm
Let me know what you decide to do, I've got oodles and oodles of rhubarb already
Posted: Mon Jun 29, 2009 10:01 pm
Posted: Tue Jun 30, 2009 5:59 am
the ultimate kegger.
Posted: Tue Jun 30, 2009 4:49 pm
I found out today that they used to contain diced tomatoes. Seems like they would be relatively taste free. Or maybe everything that comes out of it will taste like pruno, only one way to find out...
Posted: Wed Jul 01, 2009 9:36 am
Naw, clean it out good and you'll be fine. I'd love to get one and make it into a kettle grill.
Posted: Thu Dec 10, 2009 12:35 pm
So on this topic - I caved and started to take homebrewing seriously. The wife bought me a homebrew kit from Midwest (I'm sure many of you are familiar) in SLP for my birthday, and after a few batches of beer, I'm revisiting hard cider.
I got one of the buckets of pasteurized no-preservative cider from Midwest, which isn't bad at $35, but the salesperson's explanation of why I needed to buy their cider vs. Indian Summer was pretty shaky. Especially since the first step is to kill the natural yeast, and then pitch your own yeast/nutrient.
Thoughts on this from you cider guys? I'm also guessing there is ALOT of overlap between Makers and Homebrewers...
Posted: Thu Dec 10, 2009 6:55 pm
I've had great success with the indian summer stuff. Their cider is exactly what they sold you, pasteurized no preservatives. Although, last time I went to get some at Cub, they only had 3 gallons of the cider left and I had to go with 2 gallons of the "apple juice" which looks just like the cider to me except it had an extra ingredient (I don't recall if it was a preservative or just added vitamin C).
Posted: Thu Dec 10, 2009 9:07 pm
ok, mybe I need some guidance afterall, oh cider guru
I killed wild yeast on Saturday (campden tablets)
I pitched Wyeast cider yeast on Sunday.
Then I placed the fermenter in the family room with heated floor, after reading about people having problems with primary fermentation not occuring properly because of people leaving their fermenters on the cold basement floor.
I had VIGOROUS bubbling for at least 2 days, and one day before and after of mild bubbling, and now it appears to have stopped... after 5 days. Did I screw it up by having it be too warm?
Also even if the primary went too fast, is it now ok to rack to secondary and it go, hoping I'll still get something drinkable?