Recent content by boonchu

25% is a stella achievement. At that level as long as the bottle is capped or closed properly it will be ok

I agree with Barls except for the paste. Beans are more controllable and the paste could deliver a lot in a very short time and quickly become too much

Not overly before ferment but there is some. I need to check after ferment and it looses all that sugar

Went from 4.9 to 3.5 ph over 48 hours. Tomorrow it will be dry hopped with citra

Yep it is the Heading to the Coast

I am currently brewing a kettle soured citra pale ale to be added to a macadamia sweet mead and was wondering if anyone has done anything similar

I use 25L cubes. And yes clean and sanitise and pitch the same day. It is live juice so treat with care

I get about 200L from them every month and it is good juice. I have also sent most of the guys from thay area there as well.

Some good yeast charts

Some good yeast charts

Most of my info comes from talking to the reps for mj and safale. And it seems they use a version of ec1118 or sn9 As for what makes a ggod cider yeast, imo it is more about what you want from it. Do you want bone dry or sweet? Full bodied and ester profiles. If you can find a good rose yeast...

They usually end very dry with have a high ester profile making it more winelike than cider. Especially if you are looking for a sweet cider

Indeed, but the wild yeast is usually very close to a normal wine yeast due to whats around the area.

Matilda honey does retail but they are they only one I know of.

Fair enough, but unless you are looking to do an English or french cider I would stay away from wine yeasts. Imo for a bog standard cider it is best to keep clear of preservatives.