[markomalley]

And for Super Tuesday, I'm working on a cider.

• 4.5 gallons of apple juice (the cheaper the better as long as there are no preservatives in it)
• Red Star Cotês des Blancs yeast

I am fermenting at 73° F. Hopefully this will dry out the brew (I don't like it quite as dry as champagne yeast gets, but like it a little dryer than Cotês des Blancs would get if it ferments lower in its range.

After primary, I will rack to secondary and dry hop with 2 ounces of Cascade for a week, then keg and carbonate to about 2.5 volumes. Let it sit for a week for the carbonation to normalize out and.

Here's a pic of it in primary:

Because it's fermenting in the basement, I have it sitting in a water bath with the temperature regulated by a aquarium heater. I cover it with a used Ikea bag to keep the heat in a bit.

[onona]

Dang, you went and got high tech on us all !!

Flame retardant suit is on, i'm enjoying some (NOT UNION MADE) Coors Light.

Peace Brothers ! Enjoy the Cauci !

[RKBA Democrat]

Looks difficult. You know,you can brew directly in the plastic bottle it comes in? Pour off about a cup, add a little sugar and yeast, shake, put on an airlock and let it sit for a week or two. Then decant into sanitized soda bottles. Add 1/2 tsp sugar for each 12 oz. seal tight and let sit for a week to condition. Comes out like a good Brit cider like Strongbow.

[kitchen]

Well done on the heater! How big is that carboy? I’ve been using a Fast Ferment conical for wine and have been thinking about incorporating an aquarium under gravel heater. My neighbor with the tropical fish store has titanium submersible heaters that would be ideal for stabilizing the primary fermentation.