Recent content by heliummuppet

Did you use a lemon or lime? You wrote both. What is the point of the citrus? Flavor? Also, do you really need to boil it? Cant you just shake it in the cider?

He's saying to just use ONE water bottle so you can gauge the carb level in the bottles.

I would say no since there is Sodium benzoate in it. Yeast hates that stuff!

I just bottled last night and I backsweetened the cider from 1.000 to 1.020 with frozen apple and cranberry juice concentrate. The yeast I used initially was a T-58. I am going to open a bottle 24 hours from when I bottled it to check the carb level. Is that too soon? Any one have results...

Where can you go from here?

The dishwasher method seems to be the easiest and safest. Am I wrong?

Is there any disadvantage to this method besides potentially damaging the dishwasher if a bottle breaks? It seems so much easier and safer than the stove-top method. What settings do you use? Can you fill up both bottom and top racks? Do you do the heated-dry as well?

How do I know if it's dry? Zero airlock activity? Right now it's slightly under 1.000 and the airlock still bubbles every 15 seconds or so.

Here's my recipe I made up: 5 gallons Indian Summer apple juice 4 pounds dark brown sugar 2.5 teaspoons pectin enzyme 5 teaspoons yeast nutrient T-58 yeast It's been fermenting in a 5 gallon carboy for 2 weeks now and it's already at 10% ABV:drunk: It's pretty cloudy still. I don't...