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Ginger peach apple cider my brew buddy and I made a little over a year ago. Cleared up well, the slight haze is from drunk pouting a bottle conditioned brew.

I've used s-05 quite a bit and have never had an issue with it. Usually only took about 10-15 days for fermentation to completely stop. As for clearing, I cold crash before I bottle, it will stay a bit cloudy up until that point sometimes. But all in all, I'm fairly satisfied with the yeast.

Good thing you have a lot of head space on that thing, 1.100 is a monster gravity for a cider, but I guess technically this is a half way point between cider and Graf. Either way, sounds like it'll be a nice dark malty drink. Are you aiming for dry or sweet? Let it go all the way and you're...

Ive used s-04, red star champagne, s-05, and multiple Belgian strains. For everyday use I usually go with s-04 or s-05. Champagne is good for the super dry stuff in my opinion, it eats through anything and in a fairly quick amount of time too. The Belgian strains are good for some nice specialty...

I would very much like to know how this turns out, and if you could, include pictures! This sounds quite interesting. I think it might be a bit too much malt for a 1 gallon batch, but who knows. That's why it's an experiment. Might be nice to age it for a little in some vanilla beans in a secondary.

i'm not a wheat beer fan in general, but by far the worst beer i've ever had has to be 21st amendments "Hell or High-Watermelon". i even tried it on more than one occasion bc i've liked all the other beers i've tried by them, and every time it was just down right gross. but, with that said...

I personally like my cider carbonated as well. You can always taste your gravity sample and see if you think you'd like it better still or carbonated. It's really all preference. I had a cinnamon ginger cider I made and bottle carbonated then cold crashed, but it ended up still because I didn't...

Also, if you're using fresh apples I'm assuming you're pasteurizing somehow. If you're using campden tablets you want to wait to pitch your yeast. It was also recommended to me to leave no water in the airlock at this point to allow the sulfites to escape before pitching. I've always had better...

I've found that using ground cinnamon in cider causes it to clump up. The first time I did it, there weren't any clumps I could see. The second time though, I used a fair bit more, trying to get a stronger cinnamon taste for the fall season and I had a lot of huge clumps. I had no problems with...