Recent content by rumbler

20 oz plastic soda bottles work great because u can feel by squeezing how much carbonation has built up...just be sure and clean and sterilyze good.

Typically if there is no gravity change in 3 days than your good to go, and as far as time to carbonate from my experience it can take 5 days or up to 3 weeks give or take 1 week. If I let it ferment dry and then add my carbing sugar (tabs x4 per 12oz) usually 3 weeks is perfect and Ive never...

Ive never used a yeast starter and have had no issues, but I do make sure and pitch it at the specified temprature. I would use 2 standard size packs of dry yeast per 5 gallon container or 1 pack per 2.5 gallon to give them a good start...u don't want to stress the yeast by under pitching...

I second the possibility of a sensor, they can do very strange things to an otherwise healthy engine...but if u do indeed have low compression in a cylinder and ur handy with a wrench, I have pulled the heads, replaced the rings and then scuffed the cylinder walls and drove it like a bat outta...

Check out a a simple mead recipe...might be close to what ur looking for

I've made cider with bakers yeast before and it took about 3 to 4 months before the bread taste went away...as far as it being poisonous it is highly doubtfull...the c02 discharge should keep out any infection even with an airleak...and if there is no film or layer than most likely the possibly...

When u start to see mold

I made exactly what ur trying to do and it turned out awesome...I had an apple wine about 12-14 percent with a lot of remaining sugar and then froze it in a milk jug for about a week and every morning while getting ready for work and every night while eating dinner I would set it on the counter...

I'm assuming by hooch they mean distilling...which is illegal without a license. But there is nothing you could do with any kind of yeast including bakers yeast and cider that is remotely against the law. Unless of course your brewing it on a very large scale 100 gallons plus in a year. But I...

I disagree about bread yeast only producing 10%...my first batch I ever made was a 1 gal cider with 2# of sugar (WAY TO0 MUCH) and bread yeast and if I remember right it was around 16%...but couldn't swear to it, it was some time ago and I've drank since then.

I absolutely agree with dinnerstick. Regardless how long it set in primary, adding more fermentables (juice) means an airlock is necessary. Especially considering the champaigne yeast that you used.

Awww...blended chicken =fowl smell...I get it

The smell will go away with time and is probably an attribute of ur yeast selection, however u can do a technique I believe is called splash racking where u aerate the cider pretty well by holding the tube fairly high as ur transfering. As far as haulting fermentation ther are a few ways...cold...

I have no experience with that yeast but I have to agree and say it might be a character trait of it especially if it was fermented in an off temprature...Do u remember your ferm temp?...I agree about cold crashing, and then maybe splash rack it and see if that helps too (its more for off smells...

Well I see a couple of problems in what ur trying to do...first of all mid to low 40s is questionable as to being cold enough, depends on the activity of the yeast at the time... the purpose of cold crashing is to hault fermentation, now it WILL also help with clearing...but its going to cause...