Comments on: Working with treated apple cider and the problems with sodium benzoate

By: daigoumee

daigoumee — Wed, 04 May 2011 10:26:35 +0000

Wow this is a great resource.. I’m enjoying it.. good article

By: Fooling Around With Cider - Page 2 - Home Brew Forums

Fooling Around With Cider - Page 2 - Home Brew Forums — Thu, 14 Oct 2010 17:07:29 +0000

[...] orchard still uses it, most of ours have gone UV. I did find a page about fermenting around it, http://www.miiamonthly.com/2010/01/21/working-with-treated-apple-cider-and-the-problems-with-sodium-... He pitched yeast 3 times including one big starter and it still took 3-4 months just to [...]

By: college scholarship

college scholarship — Mon, 17 May 2010 06:53:45 +0000

Great site. A lot of useful information here. I’m sending it to some friends!

By: AuSable

AuSable — Thu, 21 Jan 2010 20:40:14 +0000

Well I still have about a case of cider left from the original batch all those years ago. So I could always bring some of the old and some of the new for the cider party. And instead of drinking Basque style, we could always just try drinking copious amounts of cider from a porron.

By: AuSable

AuSable — Thu, 21 Jan 2010 20:30:56 +0000

I can’t remember if I hit all the batches with a 3rd round of yeast a couple of months back. But when I checked them this past weekend they were basically all fermented out to between 6.5% to 7.0% ABV.

By: JRR

JRR — Thu, 21 Jan 2010 19:43:26 +0000

We’ll have a cider taste of this year, we can do it Basque style: still cider, skinny cups, high pours, and roast chicken. Get your tickets now!

By: Jared

Jared — Thu, 21 Jan 2010 17:53:21 +0000

I say dose it again and see what happens; no point to a \soft\cider.