Recent content by popej

I racked batch 2 and 3 last night (Day 18). Batch 2 (cranberry) - SG 1.007, tastes a little vinegary Batch 3 (pomegranate) - SG 1.010, actually tastes pretty good, nice fruity flavor but not too sweet So I looked around the forum a bit more and read through the sticky on stove top...

Yooper, great info. I've got a similar question. I'm using Red Star Pasteur Champagne yeast. I started with SGs around 1.060 in 3 1-gallon batches. The specs tell me it's tolerant up to 13-15%. I have a potential alc% of 7.8% - when do I bottle my cider?? I wanted to pull it at...

Sparticusbrewer22 and Soilworker, thanks for the advice! I think what I've decided I'm going to do is rack the cider somewhere between 1.004-1.008 sg, let it sit for a bit then bottle somewhere in the 1.002-1.008 range...I plan on back-carbonating and I'm thinking of experimenting half with...

Ah! Too bad. Safa, I'm having the same dilemma you are (currently brewing 3 1-gallon batches). How to bottle and maintain a bit of sweetness...without over-carbonating!!! Fifthcircle's suggestion of priming with pear juice on your previous batch seems reasonable to me, but I don't have any...

Hey Richelle! Did the strawberry-apple turn out well? Dry? Sweet? Any hint of strawberry? And just out of curiousity, did you prime/carbonate it before bottling? I've got 3 1-gallon batches fermenting right now...

I checked this morning (~40 hours from start) and all 3 ciders were happily bubbling away. I'll be able to check them one last time tomorrow morning before I head out of town for a few days. When I get back in though, I'll update. My plan is to let them run down between 1.002 - 1.008 sg...

Hey NannerFox, I'll be really interested to hear any updates on your batch. I just posted a thread on 3 1-gallon batches that I started yesterday: https://www.homebrewtalk.com/f32/1-gallon-apple-cider-experiments-3-batches-pomegranate-cranberry-orange-368863/ I'm also trying to get a good...

Hey everybody! :ban: This is my first post and first real attempt at brewing cider. I've got 3 1-gallon batches, see below! Yeast: Red Star Champagne Pasteur Temp: ~65 degrees (best guess) BATCH 1 (OG: 1.060): 1 gallon murray's apple cider (pasteurized) 1/4 can apple juice...