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Post by denkneevee on Sept 26, 2016 21:59:03 GMT -5
Got mine too. Worked good Alex. Keegan, if you still have a cider yeast I'll buy it
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Post by keegan on Sept 28, 2016 21:13:14 GMT -5
Got mine too. Worked good Alex. Keegan, if you still have a cider yeast I'll buy it Yeast is gone, I apologize.
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Post by julian on Sept 29, 2016 8:57:54 GMT -5
Hey all got some questions regarding the apple cider. I used Nottingham yeast rehydrated, I'm at 70F for a week and it's still has an active ferment going on but never was really all that vigorous, for 1 week now. Did anyone else experience this? Next How long do you figure on dry hoping for? Would it be the same as beer? Next. Carbonation, do you? Don't you? I'm thinking if you do one would be headed towards the champain area and if not basically a wine category. What's the general take on this?
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Post by Alex Bullock on Sept 29, 2016 16:32:30 GMT -5
I think that should be fine Julian, mine are both still fermenting but they seem to have slowed considerably after fermenting at a steady pace. My liquid yeast pitch from a starter took off like a rocket but slowed down quick and was steady for the past 3-4 days.
I would dry hop just like a beer. I plan on going for 3-5 days at room temp or slightly lower.
I'm going to carbonate mine in a keg to probably 3 volumes.
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