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I was gonna say that wild yeast was introduced when they transferred the ketchup from one bottle to another but it doesn't seem like they did that. Does that mean that this was Heinz's fault?

it should be as clear as the original juice, especially if you pasteurize or cold crash since all the live yeast in suspension will die/go dormant and fall to the bottom of the bottle.

1. I bottled my cider yesterday and it was much more work than I anticipated. The red baron hand capper was very difficult to operate because it seems to require a lot more force than I thought and I was scared of breaking the bottle and having glass flying everywhere the whole time. I...

I just read from a thread where somebody calculated that for a can of concentrate with 176g of sugar, it will add approximately .00352 to the sg. Assuming that the sg of a cider that's fermented out is .990, then you would need 6 cans of apple juice concentrate to reach an sg of 1.012ish. And...

I think it should be fine unless you've let it sit for a year or more.

lol i would hope that they aren't selling us yeast and bacteria ridden sugar at the grocery store.

So ciders usually stop fermenting at .990 right? Is there any calculators out there that tell me how much a unit of sugar will increase an sg by in order to better measure backsweetening?

Today is roughly 7 weeks in primary and I noticed that it only now looks like it's clearing. At 5 and 6 weeks it was still pretty cloudy. How clear does this get anyway? Does it get as clear as store bought apple juice?

I don't think campdem tablets kills yeast

I believe the temperature your batch is fermenting at has to do with which yeast you're using. Certain yeast works best a certain temp range. You should be able to check your brand of yeast online for more info if it's not already on the package. As for sanitizing, as long as everything is...

Well mead is expensive due to the honey used. 3# is roughly 10 dollars and a 5 gallon would cost 60-70 dollars. But other than that I can't say since I haven't tasted the batch I've made yet.

Started my batch on August 13 and it has been 6 weeks now. I am planning on bottling and letting it carb. Can I get some input on leaving it dry vs sweetening with apple concentrate? Also when I rack the wine off of the lees, would it be a good idea to leave the lees in there and start a...

Those of you who let it aged for a year and say it tastes great, can you clarify whether you backsweetened or let it stay dry?

I'm sure it'll be fine. Most of the sugars should be gone and even if it were to carb up in the bottle, I don't think you have enough residual sugars in there to blow up bottles. Somebody here made a thread intentionally trying to blow up a bottle and I don't think it happened? Beer bottles are...

yeah like imagine squeezing a plastic bottle then have it go back to its original shape, it's gonna suck air in or in this case water. when you carry your plastic carboy/bucket i think this happens.

Of course you can know when it's done. There's only a finite amount of sugar in there, and I'm pretty sure fermentation never lasts longer than 2 weeks or so, and usually less than that. People let it sit in the carboy to age anyway so it'll be fine. Plus you can always see if the sg...

Hey by the way, how come people only trade beers here? What about ciders/wine/meads?

1. MIx watermelon juice and apple juice 2. taste it 3, ????? 4. profit! see if you like how it taste before you start fermenting an entire batch

Alright man I get it. For the record I have a batch sitting at 5 weeks. That's why I was wondering.

I understand that. But I don't think I've ever heard anybody say apfelwein has a hot alcohol nature to it. In fact, all edwort says in his opening post is that aging it 6-8 months brings out the apple flavor. I assumed if that was all there was to it, backsweetening it with apple concentrate...