Recent content by rdback

^^^This

Interesting recipe. What yeast did you use for this latest run? Thanks for sharing.

...this, plus the alcohol tolerance of the yeast used.

Yeah, the yeast should fire back up. But, my suggestion is not to. If you started with regular ole store apple juice, its' OG is about .050, plus .02 per cup of sugar, gets you to around 1.100. You'll end up at 10-12% ABV, depending on where it stops. Believe it or not, I'm getting ready to...

10 cups or 10 lbs? If it's 10 cups, you'll be ok, if it's 10 lbs, you'll exceed 17% ABV, if the 1118 completes. Did you get a gravity reading?

I wait for the fruit to sink, but that's just me. My advice is let specific gravity be your guide. If SG is above 1.000 and it stays steady for 7 days, I'd proceed. If it's 1.000 or lower, I'd go for it - sugar's gone - no need to wait.

In!

This, or the UK equivalent.

Absolutely!

Cold crashing is usually done prior to bottling/kegging to help clarify. Typically refrigerate at 35F for 3-7 days, which causes particles, including yeast, to fall from suspension to the bottom of the fermenter. Then, you rack or bottle/keg immediately. I don't think it will do you any good to...

@AkTom There's been a few variations to this recipe bounced around in here. What did you use for your 5 Gallon version? I'm thinking I might want to give it a try.