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Thanks for the opportunity!

If it makes you feel any better CGVT, I am in exactly the situation you stated at the beginning of this thread. I have home brewed and would like to start kegging now that I have my own kegerator, but I want to stay with the sankey connection as I regularly still get commercially brewed kegs...

Here's a glass of my caramel apple cider... in fact, I am enjoying it right now.:drunk:

Just wanted to update. I bottled my last batch on 9/9 and it took about 6 days to carb up good (maybe because I only did the syrup and 2 cans of concentrate, so a lot less sugar). Had some Saturday and it really came out great. Took some to a cook out with friends on Sunday night and they...

Getting ready to mix all the fermented cider with the syrup and 2 cans of concentrate in the bucket prior to bottling... FG reading before backsweetening...

Well, I pulled it out of primary after sitting for 17 days. Made the full batch of carmel cinnamon syrup and mixed it with 2 cans of concentrate. Added that back in and stirred gently. Pulled a sample and tried it on ice while I was bottling and it was really good. After carbing up and...

Thanks UpstateMike, I'm not going to discount advice from the recipe creator! I will do the whole batch of carmel syrup and start with one can of concentrate, give it a quick taste and go from there to figure out where I want to end up sweetness wise. smythe012, if you still need input...

My first 5 gallon batch which was: - 5 gallons of store brand, no preservatives apple juice - About 3lbs of brown sugar (started with 2lbs, but wanted an OG of 1.70) - pitched Red Star Montrachet yeast just hit the two week mark on Wednesday and I pulled a sample to test FG. It was at...

I think you're out of luck on the lemonade (I've read that page and it seems pretty involved to get it to work out), but you can definitely do a quick and dirty cider that way. Buy a gallon container of store brand apple juice (makes sure it doesn't have preservatives like Potassium Sorbate or...

I just tried the Crispin original last week and thought it could use a little more flavor. Although generally good, it tasted a little weak to me. Is it a bad sign that everytime I read the name of this thread I think, "My problem is I have a hard time drinking beer any less!"

Well, let me tell you the first difference between champagne yeast and montrachet... came home from work today and my basement was very fragrant. I don't know if this is the "rhino farts" everyone's been talking about from nottingham, but there is a serious scent a-brewing down there! I guess...

Checked on my 5 gallon batch this morning @ around 5:45 when I got up and the three-piece airlock was already popping away. We have lift off.

Well... I guess pissed is kind of a strong word. It's not like I went down to the basement and smashed my current batch with a claw hammer. Let's say I was wishing I had made the other choice first. I'm sure this will turn out good too, it smelled really good after I was done mixing all...

Definitely bro, but from your other thread describing how much you are digging this batch... I'm not sure how much more room you have to move on up! :)

Dude... now you're making me pissed that I didn't pick up the concentrate at the store instead of just using the brown sugar I already had at home. Oh well, somehting a little different to try next time.

So I got my 3rd (and first big batch) going collecting tips from everyone. I used - 5 gallons of store brand, no preservatives apple juice - About 3lbs of brown sugar (started with 2lbs, but wanted an OG of 1.70) - pitched Red Star Montrachet yeast (wanted to try Nottingham, but my local HBS...

Good tip, I think I'll let this next batch sit two days after bottling before throwing them in the fridge.

Having just finished my second batch of cider, I'm guessing the key to being able to drink it quicker is using a cider or ale yeast (somebody back me up if they have found this to be the case or not). I basically used the same process you did, including back sweetening with some apple/razz...

So if I'm counting the days right, you ran your primary for 10 days? Then back sweetened and let it sit in the bottle for one more day to carb up before throwing them in the fridge to stop fermentation. I'm looking to do my first 5 gallon batch and there's no way I'm going to have the patience...