Ryans Juice
#1
Posted 06 February 2011 - 08:48 AM
#2
Posted 06 February 2011 - 09:06 AM
#3
Posted 06 February 2011 - 01:06 PM
#4
Posted 07 February 2011 - 08:34 AM
#5
Posted 07 February 2011 - 09:14 AM
I don't quite follow what you're saying here. I use the words juice and cider interchangeably and when I read that you're saying don't use 71b on apple juice, but then contradicting it by saying malic is only really strong on cider.I wouldn't use 71B or other malic eaters on apple juice. Malic is only really strong on cider.
#6
Posted 07 February 2011 - 09:39 AM
#7
Posted 07 February 2011 - 12:56 PM
#8
Posted 07 February 2011 - 07:26 PM
#9
Posted 07 February 2011 - 08:57 PM
#10
Posted 18 February 2011 - 09:52 AM
#11
Posted 06 May 2011 - 02:51 PM
#12
Posted 08 May 2011 - 07:19 AM
#13
Posted 08 May 2011 - 08:03 AM
Yep, apple-based fermentations take a bit of time to clear. Set yourself another reminder to check it in 3-4 months.https://www.youtube.com/watch?v=ytu3yEE9ACE
#14
Posted 15 June 2012 - 01:04 PM
DIRECTIONS: Dissolve 1 TBSP Sparkolloid in 1 Cup (8 fl oz) of boiling water for 5 minutes. Add mixture to 6 Gallons (23 Liters) of wine (or cider). Stir gently. Wait one week (I go two weeks) before bottling.
Edited by robsauce, 15 June 2012 - 01:05 PM.
#15
Posted 16 June 2012 - 10:52 AM
sounds right for sparkloidI tried bottling a backsweetened elderberry wine once without the sorbate, figuring that at six months since the last racking and a year total age it would be fineI was wrong, it took a while but the yeast went active and carbed the wine, luckily I caught it in time and was able to pull the corks on the remaining bottles without any of the ones I had remaining explodingWell, I had done a 3rd racking sometime around the new year I believe (can't remember when exactly) and forgot about it for another 6 months. It's been well over a year now since the first racking (after primary fermentation) and this stuff is still quite cloudy. I want to bottle it and carb it. 3 questions:1) Should I transfer to another carboy and add sparkloid to clear it up? This is mostly just an appearance thing I think...2) Seeing as it's been a year, what is the chance that there are still viable yeast left kicking around to create carbonation when I bottle carb and add sugar?3) Would the addition of sparkloid as stated in #1 have an effect on question #2, that being whether any yeast is left.I'm going to pull a sample this weekend to see what it tastes like....Edit: Found these instructions for sparkloid. Does it sound about right?
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