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Nov 3, 2006 | 09:09 AM

#16

rlh

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From: Florida Hill Country

Quote:

Originally Posted by Torque1st

To hell with the beer I grew up on the hard cider that my mother didn't find in time. I didn't know what it was but I knew how to make it.

It is surprising I didn't kill myself.

Don' think of it as beer, think of it as barley wine or ale!

Quote:

Originally Posted by Torque1st

After a few hits on that I was Evil Knievel on a bike... For some odd reason I don't like "beverage indulgence" anymore.

I had some cousins that used to do that and they weren't on hard cider just dumb!

Nov 3, 2006 | 11:33 AM

#17

"Beemer Nut"

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From: "Islander"

It's barley therapy. What octane (% alcohol) can cider reach?

Nov 3, 2006 | 11:38 AM

#18

rlh

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From: Florida Hill Country

Quote:

Originally Posted by Beemer Nut

It's barley therapy. What octane (% alcohol) can cider reach?

From 8-12%

Nov 3, 2006 | 11:57 AM

#19

"Beemer Nut"

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From: "Islander"

That's enough to hurt ya like a cheap wine.
A few weeks ago had a 1/2 gallon carton of OJ
that was opened up two days before in the frig, it
turned carbonated way before the expiration date.

Grandparents being German made homebrew all thru
prohibition, been told they always had friends around.
This was with open crocks and porcelain capped bottles
and now done in medically clean conditions.

Nov 3, 2006 | 12:04 PM

#20

rlh

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From: Florida Hill Country

There was a time when hard cider was the number one beverage of choice in the U.S. and much of the apple were grown in Arkansas and southern Missouri and were turned into the bevarage. Arkansas was actually the top apple growing state in the late 1800s. Hard cider was banned before the main prohibition and the big beer companies made sure it never made a come back.

Most of the commercial hard cider you see in stores will be around 5.5% and maybe 8%. But it is possible to get it to 12-13%.

Nov 3, 2006 | 01:14 PM

#21

Mil1ion

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There's beer in the garage forum again ?

Nov 3, 2006 | 06:59 PM

#22

dumptech

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Joined: Jun 2003

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From: Ventura CA

Just racked my first attempt at peach ale. Had some a guy made last summer so I thought I'd try it. I use a 5 gal bucket with spigot for primary fermenter. The brew is wheat malt extract, toasted barley, and peach pure'. Can't remember what kind of yeast. I used Torani Peach Syrup for priming suger, and 22 oz brown bottles (Fisher Ale bottles with the ceramic stoppers). Still kinda new to home brew but our amber ale took 2nd place in the county fair this year. I'll keep you posted on how it comes out.