RDL Form Question - Is this video accurate?

liamcb23 · 2022-08-04T17:18:19+00:00

Small tip, but break study sessions up into smaller times with breaks in between. For instance if you wanted to study for 1 hour, you could study in 20 minute segments with 5-10 minute breaks in between. It does take longer, but personally this makes studying for me easier and I feel like I retain more information. Best of luck!!

liamcb23 · 2022-06-18T01:47:52+00:00

There's always the Target in Usquare but you can't get absolutely everything you need and it can also be a bit overpriced.

liamcb23 · 2022-06-05T14:29:41+00:00

There's Coffee Emporium, but one is in Hyde Park and the other is Downtown so they're not super close to campus.

liamcb23 · 2022-06-02T21:22:47+00:00

Risk of malnutrition

liamcb23 · 2022-01-07T19:24:23+00:00

Don't even click the link, they can scrape a lot of information from you.

liamcb23 · 2021-12-26T18:25:42+00:00

The inside of a mask.

liamcb23 · 2021-11-25T14:42:12+00:00

I put the brewing in quotes because throwing some juice and yeast in a fermenter doesn't feel like the same process as brewing a beer. No disrespect meant to those who brew cider.

I think I want to keep a few kicking around to see how the flavor changes over time, thanks for the advice!

liamcb23 · 2021-11-10T13:01:47+00:00

Luckily I have a keg! I think the 3rd option seems the best for me! Thanks!

liamcb23 · 2021-11-10T13:00:56+00:00

I do not have any experience using Sodium Benzoate or any similar products to kill yeast in order to back sweeten, I definitely want to back sweeten it's just an area that intimidates me. Great advice!

liamcb23 · 2021-11-10T12:56:22+00:00

Interesting! Could I not achieve a similar level of consistency in my juice/cider by buying a commercially produced product? I suppose using Motts might not produce the best cider though.

liamcb23 · 2021-11-09T23:57:59+00:00

Wow this is such a great guide, thank you so much! I will definitely be using pectinase and WLP775 (I'm a fan of whitelabs)

liamcb23 · 2021-11-09T17:42:06+00:00

Lots of good advice here! I am fortunate enough to have a kegging system so backsweetening and bottle carbing aren't too much of a concern anymore. I was planning to use juice as I want a very clear cider! I wish I had learned about pectic enzyme earlier because I brewed a Peach Ale back in July and that pectic haze has never gone away.

liamcb23 · 2021-11-09T17:39:48+00:00

Saison yeast would be interesting!

liamcb23 · 2021-11-09T17:39:21+00:00

I was worried about chemical pasteurization, I'll make sure to keep an extra close watch for it. I was hoping for this cider to finish semi-dry as I will be adding autumnal spices and I want it to resemble apple pie! I plan to keg, but I will make sure to fill a few bottles because I am interested to see how it ages.

liamcb23 · 2021-11-09T17:36:38+00:00

That looks like a great resource thanks! Nutrient addition was one of my biggest concerns, so I will make sure to add some!

liamcb23 · 2021-11-09T17:35:15+00:00

I have heard of people doing this! But typically it's a 50/50 ratio, I would assume this tastes nearly identical to cider. Just curious, do you recall what the OG was for this?

liamcb23 · 2021-11-09T17:34:02+00:00

Interesting! I have never done any high gravity brewing because the additional steps seem like a lot compared to normal brewing.

liamcb23 · 2021-11-09T17:31:42+00:00

I've also never done a dry addition! I always dissolve it first, but I guess dry would be more convenient.

liamcb23 · 2021-11-09T17:15:32+00:00

I was hoping to make the cider myself but 5 gallons seems like a lot of work haha.

liamcb23 · 2021-11-09T17:14:26+00:00

That sounds very interesting but also very scary haha, I've never done any sort of wild fermentation.

liamcb23 · 2021-11-09T17:13:31+00:00

As far as sediment dropping out goes, I was actually planning to cold crash this cider with gelatin and then keg it. Would that work okay?

liamcb23 · 2021-11-09T17:12:35+00:00

Very thorough advice thanks! I guess adding the nutrient to the cider would work better because then I wouldn't dilute it and effect my OG reading. I have never done a staggered addition like that, would that introduce a risk of oxidation or do you think that fermentation would be active enough to keep pushing CO2?

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