Recent content by Barliman

Here's a quick update: I tasted the cider and it was very tart, more so than the other ciders I have made. So, I think most of the residual sugars were gone. It did not taste bad at all. I put the gallon jug in the garage which is probably at around 50 degrees or so, and it is clarifying pretty...

Yeah, I think I will skip the chemicals, but you guys are right. I can ask questions all day on here, but without a hydrometer, or at the very least a taste, it is all speculation. I will taste it tonight and update this thread. I am just very surprised at how quickly it seems to have fermented...

Wow, I will taste it. I hope that it does not create too much negative pressure, suck the bad air or water in the airlock back in thereby infecting my whole batch... Should it be safe to leave in the carboy while it clarifies? You guys are awesome. Thanks for all the advice.

Also, the weird thing is I put it in a warm water bath again this morning and the yeast started going crazy again. That indicates to me that the yeast are still alive and there is still sugar for them to eat... I don't know. I wonder if my house just isn't warm enough.

I really appreciate the replies as I am new to all of this. I only did the warm water bath on the third day just because of the strangeness of the half-up airlock. Will putting it in the warm water bath periodically harm the end result because of the irregular temp differences? I mean will not...

I'm sorry to say I still don't have a hydrometer. Also, could EC 1118 have fermented out that fast? It would only have been about 3 full days?

I am fermenting at around 65-68 degrees. There are no preservatives. Also, I put the one gallon jug into a hot water bath and it started really bubbling right away. I don't think there is a leak around the stopper. There does seem to be positive pressure on the airlock, it is weird though it...

I'm making a one gallon test batch of cider. Here is my recipe: 1 Gallon apple juice (normal grocery store stuff) 1 packet of EC 1118 yeast 1/2 cup brown sugar dissolved in one cup water It started bubbling away in about an hour, and then went on bubbling for about 2 -3 days and then...

I'm a little afraid to admit what I did... I just poured from the glass jug into the sterilized bottles. I poured as gently as possible to not oxygenate, and then left most of the sediment in the jug. I know that is not pretty, but it seems to have worked. I will certainly buy a siphon for...

I just thought I would update quickly. I just bottled the Whole Foods juice on 01-02, which is 22 days after the first day of fermentation. I tasted it and it was still pretty sweet. It still had a good apple taste, with just a hint of the alcohol coming through. I am letting it carbonate in the...

Donka, I think I started mine too cool (about 50 -65 degrees, but maybe lower than 50 at night) so it is going really slow. I started it on 12/11, so six days ago. I moved it into the house where it is consistently 65-68, so that should help fermentation. I'll let you know when mine stops...

Hey guys, I just wanted to say that I tried another bottle (I bottled in some Grolsch bottles) of my first attempt (literally a half gallon of generic store-brand apple juice with Fleischman's bread yeast and a balloon) and it was very decent. Incredibly clear, good taste, and slightly...

Ultravista, The strange flavors were more like sulfur I think, but really not too bad. Twelvebeer, I started the gallon jug on 12/11, and it is still going. Now that I moved it inside it is fermenting faster at about one bubble in the airlock every 3-4 seconds. I'll re-update if there is any...

Okay, I'll bring it in and we'll see what happens. Thanks for the advice! I'll try to post after fermentation stops, or if anything weird happens. About three weeks ago I bought a half gallon of pasteurized apple juice from the grocery store, threw in an envelope of baker's yeast, and put a...

Thanks for the replies! I'm debating about whether to move it inside, although that will be about 68 degrees or so... Do you guys think that is still a decent temp for Nottingham fermentation? Will leaving it outside if it is fermenting it that slowly harm it if I do bring it inside in a few...