I've got a batch going now. Winter will be about over by the time I get into it. Always something nice to look forward too.
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BucksCoBernie said:nice. I have 6 gallons clearing. Will be ready around thanksgiving, christmas if i want to wait that long haha. Is that a better bottle carboy?
wood spliter said:Hard cider?? Is that some kind of still? Looks real cool.
jeff_t said:That's not a Better Bottle, it's a glass carboy. I wish I knew how to post pics from my phone, or you would see mine full of a rockin' IPA ready to bottle. I just finished bottling the other half of a ten gallon batch.
Better Bottles really are nice, especially if you are clumsy like me, or have small children.
I like to sit back and admire five and a half cases of a just bottled batch of beer, as well as a cord of just stacked freshly split wood. With a pint, of course.
You folks have inspired me to try this myself, but now I am a little concerned we started off wrong because the instructions I just read say that we should have added pectic enzyme to the pulp before pressing the apples. Can this be done post pressing to the juice?
I have enough cider to do 2 batches, so I could do a yeast added batch and a natural yeast batch. That would make like 10 gallons of cider. Is that risky business for a neophyte? Seems like a lot of brew to consume.
You know I do either depending on what I feel like usually Norfolk, munitions or coopers. For traditional I use brewers best usually and to be honest the extract tasts really good if you age it properly as good if not better than traditional beer process.Ok, the better bottles are plastic aren't they. I was just looking at them at the shop the other day. That's why I recognized the name.
I do beer but do them in 2 gal batches usually with the Mr. Beer stuff. For how easy it is, the product is quite good. I'm not saying that it's as great as traditional methods (since it is the brownie box mix of beer making) but for the few minutes it takes versus the few hours using traditional practices, it's damn nice.
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