Recent content by Dudest

You are right with the decimals. I think the yeast is maxed out abv wise. I have done probably 150 gal.this summer and it never gets any lower,I let it sit for a month once with the same result. Anyway I keg it right away and drink after 2. Days 30 psi. It does improve the longer it sits in the...

Approximately 5gal. apple juice. Motts or Berkley Jensen. 2 cups light brown sugar and 1.5 pounds honey. Safale 05. Keg and don't drive. Sg is 1.7 Fg is 1.1

Oh no your 666th post:( you are a patient soul. Thanks for the replies all.

It's never taken this long to ferment

Sg started 1.065 checked today and is 1.01 and still getting airlock action. Anybody have this problem. Rehydrated Nottingham.

Couple pounds of sucrose dissolved in apple juice wouldn't hurt the flavor I in wine.

Sub

Check SG and compare it to og you probably have a leak and it has been fermenting. When I do cider I rehydrate the yeast.

I use Nottingham in all of my cider, it quits around 9 abv. SG >1.072 1 1/2 lb of table sugar plus 1 1/2 lb corn sugar, no back sweeting.

Old thread but I bought 2 2 1/2 gal. and have a 5 gallon on the way. Kegs are awesome but I have never used the "regular" pepsi keg so I cant compare.

If it does not work its not the end of the world :p You could always use it for a depth charge drop a shot of Drambuie glass and all into a glass of the beer. It stays seperate like oil and water it looks cool and tastes good just don't plan to drive.

Now that i make cider she loves it!

Yes

You have any temp regulation?

Makes sense I wonder if there were any bacteria though they would be bad right out of the can. Anyway how many halves would you put in I got a giant can full for 8bucks.