Recent content by outstretched

Looks like yeast and pectin floating to me. Nothing out of the ordinary. Good job on your first batch!

Realistically if you want your flavor to be noticeable for the pumpkin you'll probably have to put more into the secondary. I am not sure how much of it will be stripped during primary fermentation. I wouldn't add anymore spices to it though unless you think it needs it. Spices only get...

I get roughly .458% acidity with my calculations. Not sure if they are right though. Here is what I did: First I found the concentration of each liquid (84% to 16%) then I multiplied 1.3 by .16 = .208 then you add the base acidity level of .25 to .208 and get .458%.

Welcome to the addiction! 1. Sounds excellent! 2. You really don't need a full packet of yeast, but over pitching isn't a bad thing... Sometimes I wish I had more. Also while at the brew shop I'd pick up some Yeast Nutrient. Give it a little bit (teaspoon) at the beginning and then a bit...

The only place you should be pouring it is down your throat. Or mine. :-) It's probably also some yeast activity that is producing more lees. If you bottle carbonate you'll always have some of that. I hear it's Vitamin B6 and helps mildly with hangovers.

The reason it goes skunky is mainly from the hop oils being messed with by the sunlight. I have heard it said (never tried myself as I have lots of brown bottles) that unless you hop your cider they should be fine in a clear bottle. No experience in long term storage with clear vessels though...

Expect things to not go as planned and still turn out fine.

The only problem I for see you having is you only made a half gallon. I'd let this one do it's thing so you have a good base for what it should be normally and then play with it from there. I hardly ever make a normal batch of cider anymore, but I do occasionally just to remember what it...

Cider is 100% fermentable. It will reach .995 if given the chance and if the yeast can handle the alcohol content. Read up on back sweetening if you feel it needs to have sweetness to it. I personally like mine dry and usually ferment it all out. I wouldn't suggest conditioning if you want...

I don't know that you can really define normal in brewing. Things happen the way nature intends and it doesn't always look the same. May have simular characteristics and seem the same but nevertheless there is always unpredictable variables. I am guessing you are going to be bottling this...

Yeah Sulphur is completely normal. It means your yeast are pissed off. Either from being to hot or not enough nutrients. Add a 1/2 tbsp of nutrient at the start and keep the temp lower.

Depends on a lot of factors. Oxygen being one of the major ones. If you can keep oxygen from getting to it, it'll only become more and more fantastic with time. Also storing temp / light / a handful of other factors also play a roll, but mainly oxygen.

Is it pasteurized? If not let it sit. It will do it's thing and it will be marvelous.

Motts is right around 1.050 + 8 oz cane sugar = 1.0725 roughly. If fermented to 1.000 you'd get 9.45% ABV. The craisins will also add some sugar, but I don't know how much. Apple flavor should come back as the alcohol flavor cools down. Take a current gravity and see where you're at.

Tell them that you're a home brewer and you bottle condition. It's vitamin B (I think?) and it's healthy for them and reduces hangovers.