Recent content by BrownBottle

I've never added nutrient after already fermenting but if you,be stalled it might be worth a shot. I have read though that yeast nutrient that isn't consumed by the yeast could add off flavored. Again, I've never tried this. If you do attempt it, keep us posted on the results.

I'm hoping so. The brand is called "Vinters Harvest" Yup I did. It was 23 bucks for 49oz. So not real cheap. I had never thought about pie filling. That's pretty clever. Thank you! The purée was very thin so it didn't have a problem blending in with the cider. It's actually a 5 gallon. I...

It sounds like you did your homework! I take it you're going for a sparkling cider so I'll answer your questions under that assumption. Question 1: Adding a can of FAJC is a good way of back-sweetening. It also works great for primering your cider before bottling. Question 2: I would...

I'm going to try to keep this simple but give you a couple ideas. Here is what I'd do for each scenario. Not saying they are the best, but it's what I'd do. Sweet and Still 1.) Ferment out your current cider (.990 gravity reading) 2.) Transfer contents to a bottling bucket or another 1...

Hey All, The last few trips to the brew store has gotten me intrigued on the purees. I picked up a 3lb can of blackberry puree today and put it in the secondary with some cider that just fermented out. It sure changed the color... Does anyone here have any experience with using purees...

I'm going to guess the slowish fermentation is a result of your 61 degree temp... which is a good thing.

That's strange. With that OG, Nottingham would definitely ferment it out. I've done much higher ABV with notty. Did you use any yeast nutrient? What temperature are you fermenting at?

Thank you all for the great posts. They are extremely helpful! Zoonose - I completely see where you're coming from but the issue they have is one year they may like the wine and the next year it tastes rather bad. Based on the posts in this thread and additional research it sounds like this...

Hey all - each fall my wife's family makes a 50gallon batch of wine. They use fresh grapes, water and granulated sugar. They then let it ferment out in a cask with out adding yeast. Now I know I shouldn't meddle with their process for the sake of family cohesion but I can't help but think...

I'm assuming you are you going to back sweeten? I "test" the carbonation and once it's at the level I like I stove top pasteurize. After that I put them in the fridge for about two four weeks but I definitely drink a couple through out that time.

I wouldn't say that's unusual. Using Nottingham yeast, 2lbs dextrose, and 5 gallons apple juice I can typically go from 1.060og to 1.000 in 4-5 days. If it were me, I'd simply let it clear a bit, back sweeten, bottle condition, and then stove top pasteurize once carbed to your liking.

It sounds like you just want some basic cider so here is a basic recipe: 1.) Press your apples for the cider (duh) 2.) Pour the cider into a 1 gallon fermentor 3.) Add camden tablets if you have not previously pasturized the cider 4.) After 2-3 days add about 1/3 lb of dextrose (corn...

Carbonation confused me at first as well but that's because I was actually reading too much :) . Here is what I do and what I'd recommed to any beginner. Ferment out to 1.000. At that point go ahead and back sweeten if you choose with some FAJC (concentrate). Rack to your bottling bucket and...

Someone with more experience please chime in here but it sounds to me like it may have become oxidized. Is it slightly vingary?

Also for furture reference when using store bought apple juice such as "Simply Apple" the juice is already pasturized so you you do not need to use campden tablets. Also, pectin enzymes are used to help clear out the cloudiness of unflitered cider so if you're using an already clarified apple...