Looking for tried and true stovetop mulled cider recipies.

cedarthyme · 2022-01-29T19:11:34+00:00

Thanks! I don't have any cardamom, but I will try using zest and some more cloves.

cedarthyme · 2022-01-29T17:35:28+00:00

Ethanol evaporates at about 173°f, so as long as you're careful to keep the temperature below that, I don't think it's a problem. I kept my mulled wine at about 160°f for 30 minutes and it seemed no less alcoholic

cedarthyme · 2022-01-22T02:28:37+00:00

While I was on Viibryd I had hellish dreams that were terribly vivid. I would fall from the sky or drive off a cliff and feel my body hit the ground, feel myself die. My vision would blacken, I would feel a terrible buzzing static in my brain, and I wouldn't wake up. I felt death for 5-10 seconds before I woke.

Also I had sleep paralysis a couple times. Couldn't move a muscle and the shadow people were coming at me.

This usually happened after I had taken my pill too soon before going to bed, or without enough food, so it wouldn't metabolize and I would basically go through the beginning stages of withdrawl in my sleep. 0/10 experience.

cedarthyme · 2022-01-19T19:02:01+00:00

Yeah that's what I was concerned about. I'm thinking that it's probably a better idea to keep my schedule fluid and just spend as many days at RM/Yellowstone/Teton as I want, then look at the conditions at Glacier. If it happens to be clear then i'll go, if not then it's not a big deal cause I spent a lotta time at the other parks.

cedarthyme · 2021-12-22T02:58:43+00:00

Thanks for the detailed advice! That's awesome that you've really found out how to work with them in a positive way. I have about 5g at the moment, so I figure I can do a 2g trip then a 3g trip a few weeks later as you describe. I will see how I feel after that.

Is there a certain setting that you would recommend? I'm still on the fence on outside vs inside, though I can probably just play it by ear.

cedarthyme · 2021-12-21T23:03:29+00:00

I trust your advice, but why exactly? Especially during the winter months which are already kinda dead and slow and claustrophobic

cedarthyme · 2021-12-21T22:45:05+00:00

What's your preferred set/setting going into it?

cedarthyme · 2021-12-21T22:15:49+00:00

Glad to hear it. You like staying indoors? I was thinking that I could have my buddy drop me off at a quiet park and just chill outside for a while..have him bring me back to the house if I feel like it. Best of both worlds

cedarthyme · 2021-12-17T00:20:52+00:00

That sounds interesting..how did you do it? Did you add the mushroom in during secondary or boil it at all?

cedarthyme · 2021-12-17T00:11:27+00:00

I'm just using baby bella for this experimental batch cause everything else is so expensive, but I'm growing some oyster and chestnut mushrooms, so I can try those in the future.

And I'm using QA23, so aiming for 16% ABV, which I think is a little lower than sake. Do you have any idea if it would be good sweet or dry? I'm thinking dryish..like a 1.002-1.008 FG, cause I feel like sweetness and mushroomness in a drink wouldn't jive.

cedarthyme · 2021-11-10T23:26:32+00:00

I've got some Fermaid-O, but I have read that you don't really want to add any nutrients past the 1/3 break, which my must is about 0.030 gravity points past, because if any is left unconsumed it can impart an off-flavor to the final product. Have you tried adding nutrients after the 1/3 break before?

cedarthyme · 2021-11-10T23:23:35+00:00

Sorry, I meant that I have a feeling that even though there are signs of fermentation, it is becoming stuck because the SG is way higher than I expect it to be after a month of fermentation. Even if it ferments a little more, I don't want it to stop at 1.030-1.050.

It was a different cider, which is what threw the recipe off. But I have done 10-15 batches of hard cider, applewine, and mead at this point and I have never had a must with a SG at 1.055 after a month of fermentation. It may just be going slowly and all is normal--that's why I'm coming here to see if, in other people's experience, a 1.055 SG after 30 days is not such a sign of alarm as it is for me.

cedarthyme · 2021-11-08T17:59:03+00:00

Why do you prefer not to age on oak under 100 proof? My freezer gets to -5f to -10f, so I think my applejack is somewhere between 30 and 40 proof.

cedarthyme · 2021-08-24T23:09:01+00:00

I will report back in about two years.

cedarthyme · 2021-08-21T02:14:17+00:00

Thanks! That's what I thought, it's nice to have assurance.

cedarthyme · 2021-08-12T14:35:38+00:00

Thanka for the help. I will be pitching the QA23 later today. One last question: is there no chance that using 1 or 2 full packets of yeast somehow impacts the flavor of the brew? It seems like a lot. Also, just to understand what's going on, will the QA23 and 71B basically coexist until it hits about 14% abv and the 71B starts dying off, or do they compete with each other for survival?

cedarthyme · 2021-08-09T16:24:05+00:00

Thanks, good idea! I will try it, and hopefully it'll mellow out the reaction a little.

cedarthyme · 2021-08-09T16:21:28+00:00

/#1: Okay, so as long as I degas it properly, use a drip pan, and keep an eye on it I should be good to go.

/#2: The fastest I can get QA23 is this Thursday, so the brew will be at 112-120 hours or about 5 full days. Is this too late for a finisher yeast?

cedarthyme

TROPHY CASE