Recent content by banana

I used Red Star montrachet wine yeast. What do you mean by "let it sit a little longer"? Like let it ferment for longer than 6 weeks? How long would you suggest? That was my initial plan - 6 weeks. I know that the longer you let it sit, the better it will taste. I'll grab a temperature reading...

Thanks for the replies! I've got another quick question... I keep my house heated to 60*, and when I initially made the cider, the juice was pretty cold so I heated up around a liter of juice to put the yeast in to get it going. I put the yeast into the cold juice/sugar mix and put the carboy in...

So, after wanting to make my own beer for a while I finally caved and purchased some brewing supplies. I decided to start with something simple, and saw EdWort's apfelwein recipe. When I was putting the juice/sugar in the carboy, I believe I overfilled it a bit. The liquid fills the carboy...