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Sounds like it's progressing. I would not pitch more yeast. Nothing seems out of the ordinary from what I read. Maybe does sound a little slow for Notty, but actually the slower the better with cider. Especially since you mentioned that you'd like to drink it sooner than later. I would...

If you're going to open a bottle to taste and check carb, make sure you put it in the fridge at least a day before. Helps the CO2 get absorbed. A few hours in the fridge won't do it.

How are you adding the cherry? Like mopar said, that's a good starting SG. Anywhere between 1.055-1.065. And adding the "cherry" towards the end is always better. You can always add it in the beginning especially if you're planning on racking, and then definitely add more cherry for secondary...

Agreed. That's a yeast that can't be tamed. I have tried it's cousin though (maybe?), 1116 and was somewhat more tame. D-47 was even better...sticking with the same brand. Won't even look at 1118 anymore!

Yeah that's kinda the crapshoot with what I was talking about. My sweeter batches that end up in bottles to carb will go to the fridge and stay there...and be drunk sooner than later. The dryer batches are more reliable and can sit around outside of the fridge. Don't get me wrong, there is a...

And just want to add that I strictly use ale yeast. High flocculating ale yeasts. My method probably wont work with crazy yeasts like 1118. Although I did have success with it's tame cousin 1116 and another hungry one D-47 which was good. Notty and S-04 are quite reliable to start with as...

I wish I had some beer batches under my belt (which is going to happen when I have more time), but yes I wonder the same thing about overcarbing with cider. How can it be that different? I am unconventional and don't backsweeten, don't add sulfites, no keg, don't pastuerize. Kudos to Cvillekevin...

If I were you, if it doesn't bubble once per couple minutes, just be sure and add some juice. Something (tame) to fill up the headspace and create a lil fermentation. Fill 'em up a bit with something a lil sugary (any juice) and let them sit. Minimizing the headspace with a bit more juice will...

The longer you can keep your primary actively fermenting, the better. Trust me. It's actually one of my recommendations!!

I strictly use the ez's and I'm pretty sure that they're good quality thick bottles. My personal opinion but I would think the seal at the cap would fail before a bottle explodes. I religiously bottle carb/condition in the 1L bottles. They can hold pressure almost like a champagne bottle.

Thanks for the reply Joe. I've bought it before and really liked the taste. It's different and it's cheap...and it's without the fructose additions normally found in cheap juice. I assumed that was what you meant when you posted a few weeks ago and I went to buy some. Those bastards only had 2...

What he said! D-47 left a "granny smith apple" taste the couple times I used it. K1-1116 is the more tame version of 1118 (that's a good thing!) Notty is always the "old faithful" ale yeast. To add to the list, S-04 is good. Probably S-05 too but haven't tried it yet. Any Belgian Ale yeast...

I'd be tempted if I saw them, but I didn't around me. WilliamSlayer already posted this also... https://www.homebrewtalk.com/f32/varietal-juice-wally-world-439767/ I'd love it if it was from the USA, but at that price, who knows where it's from. Some like myself will pay a lil more to shop locally.

Is it the apple juice punch blend that was used? Not sure if there is another "blend" I didn't see.

Unfortunately most people are used to commercially produduced beer/cider that is more times than not clear. Filtered...and some may say "dead". On the other hand, I will choose a cloudy wheat beer over a clear one. A cloudy lambic over a clear one. It's purely personal taste. A little active...

Ditto!!! It's my "unconventional" favorite for cider. 575 is good too. Go 550! Ha.

You probably sucked up too much yeast. Especially if that was the tail end of your batch. I move my primary to a spot where I will transfer and leave it there for at least a few hours before I transfer/rack. If it has fermented in a cool environment, your best bet is to keep it in that temp and...

My thoughts exactly! At $5/12 oz (was that a misprint?). If you can harvest that yeast and it works good in a gallon of cheaper juice, keep it going. The wild yeast will end up being somewhat predictable time after time. Just gotta keep that starter going as best as possible all the time. I keep...

Agree. Notty seems to be the heartiest ale yeast. Pretty much an ale yeast with a capability to almost be a wine/champagne yeast. Seems to flocculate well for anyone like me that likes to cold crash and "rack away" the yeast. And last but definitely not least, most reliable and always leaves...

I like it!! I drink mine a bit green also and prefer it that way. And on the same note, also have a diabetic friend who indulges in my stuff and will tell me if it's too sweet or dry. If it's too dry, I tell her there's some Splenda in the cupboard. Ha. Cheers to drinking it a bit green and...