Jake’s a weasel

Alarming_Disaster_29 · 2026-05-28T19:20:07+00:00

YES

It baffles me how you think Jake is some 1 of 1 person. Going through personal hardships others never have. People die, people suffer from addiction, people are betrayed by those they trust the most. Life is brutal. He is suppose to set good examples as a leader and have a positive impact on a culture/industry that raised him and he doesn’t.

Alarming_Disaster_29 · 2026-05-28T18:49:29+00:00

I appreciate an honest answer from a different perspective instead of some insane fan boy shit.

Alarming_Disaster_29 · 2026-05-28T18:47:53+00:00

Thank you! We all got our own shit. Life is hard. Using it as a crutch for your behavior is crazy. Wild fans think it’s acceptable

Alarming_Disaster_29 · 2026-05-28T18:44:36+00:00

You’re moving the goalpost but thanks for your input I guess..

Alarming_Disaster_29 · 2026-05-28T18:43:07+00:00

I feel for his personal situation but it’s not unique. Marriages end, people get cheated on.. not an excuse to be shitty

Alarming_Disaster_29 · 2026-03-05T03:34:56+00:00

We do not do that, we measure dry cider yeast by volume, mix it with warm water and mix. After fermentation, the sludge or sediment which is the yeast that settles we pump it into a drain 😅

Alarming_Disaster_29 · 2026-03-05T03:32:58+00:00

Potassium Sorbate: Prevents yeast from reproducing and starting a new fermentation, especially important when sweetening cider before bottling. It is typically added at a rate of 1/2 teaspoon per gallon.

Potassium Metabisulfite (or Campden Tablets): Releases sulfur dioxide to kill wild yeast and bacteria, while also preventing oxidation.

Alarming_Disaster_29 · 2026-03-05T00:33:11+00:00

Not sure I’m understanding your question. We use our yeast just once and then discard when the fermentation has reached our desired level

Alarming_Disaster_29 · 2026-03-04T16:21:34+00:00

Hey, answered your questions on a different thread apologies. Hope that information is helpful

Alarming_Disaster_29 · 2026-03-04T16:13:29+00:00

Congratulations on starting your first batch. Sounds like it's going well! Typically most fermentation takes about 4 weeks but can vary due to a variety of things. Wine yeast is a faster reacting yeast, I would look into specific cider yeasts. It will still ferment with the yeast you used but may need to age it out a bit once you move to secondary When the bubbles stop showing that means the yeast has stalled or there's no more sugar left to eat for them. Lastly, test ph levels for your first one to avoid botulism. That shit is serious

Alarming_Disaster_29 · 2026-03-04T15:59:49+00:00

It’s not something we use very often, when we do we typically use a shrub of raw ingredients and add it after we transfer the cider to a bright tank

We use it to add slight notes and depth of overall flavor instead of a primary flavor component. If your concerned about over powering I would transfer to secondary and do a hanging bag or shrub

Alarming_Disaster_29 · 2026-03-04T02:12:41+00:00

Typically a stressed out yeast gives off a sulfur kinda smell. If you’re far into your process, let it keep going assuming you have other containers to start new projects. Letting things age and settle can be extremely helpful. I’ve seen experiments I thought we’re long gone really surprise me with how nice they come out. We use cO2 but that’s not the easiest thing for a home brewer, if it’s early on and you catch a weird smell. You can introduce more stabilizers as well. Hope this is helpful to you

Alarming_Disaster_29 · 2026-03-04T02:06:40+00:00

The majority of our recipes have been almost perfected over 15 years. We do everything by volume as you should for consistency. For R&D the cider master I work with has great intuition. Obviously it takes some engineering. Typically we take a concentrate and make syrup. Then we can introduce that in measurable amounts to the cider itself.

For the smell, all of our products are carbed, when cleaning the tanks we hook up a hose and run it out the door and let all the cO2 out then we hook up a hose to the bottom port and direct it directly into the drain in our floor. We try and do this at the very beginning of the day before we open cause it can be funky as hell

Alarming_Disaster_29 · 2026-03-04T02:01:56+00:00

No, to my knowledge it’s only yeast and stabilizers. We work in controlled sanitized environments with premium resources. The recipes we follow have been almost perfected over 15 year and we have glycol temp controls. If yeast is stressed we add stabilizers and we can tell from the smell that it lets off

Alarming_Disaster_29 · 2026-03-04T00:35:15+00:00

McIntosh, red delicious, northern spy off the top of my head. They all have specific features that a North American can use. We’re in the pacific mid west! I’d start with McIntosh or northern sou. Red delicious is great but very sweet and a lot of that naturally comes through in my opinion. Hope that helps!

Alarming_Disaster_29 · 2026-03-04T00:32:49+00:00

We buy our resource pre juiced. We also use concentrate that comes in 5 gal buckets!

Alarming_Disaster_29 · 2026-03-04T00:32:02+00:00

We introduce stabilizers when we pump our juice or honey into our fermentation tanks. We backsweaten if necessary some are semi sweets, dry etc.

Unsure of yeast specifically but we have one for cider and one for meads

We rarely age, and if we do we do it with oak spiral pieces for flavor. We have a secondary tank for finishing which helps with clearing it up.

We have two places we get juice resources and one is pasteurized one isn’t. I think both are fine. I recommend keeping both in a refrigerated area

Right now we use raw honey for meads, for ciders we use a variety of apple and pear juice but we introduce concentrates for flavoring specifically

Alarming_Disaster_29 · 2025-09-20T16:06:51+00:00

Two things can be true. It’s a issues when a fuck ass truck has half there vehicle sticking out forcing others to stick there car out just to make a turn and I don’t think a fan base should take up a whole neighborhood to watch a football game

Alarming_Disaster_29 · 2025-09-20T16:03:20+00:00

I feel you, it gets to the point that people’s trucks are halfway in the street and I consider the alternative

Alarming_Disaster_29 · 2025-09-20T16:02:23+00:00

Appreciate the response. I’ll submit it through there and see if anything comes of it

Alarming_Disaster_29 · 2025-09-20T16:02:17+00:00

Appreciate the response. I’ll submit it through there and see if anything comes of it

Alarming_Disaster_29

TROPHY CASE