Search results

very cool. be sure to keep us posted.

apple rosewater sparkling dry cider in the clear bottles. regular, brown sugar apple cider in the brown bottles. this was soon after starting. got alot more bottles out of the 2 carboys

cider 2012

Not sure with ale yeast. I used champagne yeast, and based on what I've read, cider made with champagne yeast just keeps getting better and better with age. According to the bottle-pasteurizing mod on this forum, the sweeter, carb'd ciders don't age very well.

Bottled last Saturday. Took all fargin day too. I got up at eight, and we hammered down the last cork at 6pm. Got 47 bottles. 25 of them are apple, rosewater champagne, the rest are my standard fare with brown sugar. Most of the latter were done up in 1litre, brown, flip top bottles. Put...

Weren't people making hard cider for thousands of years before we even knew what e-coli was? My sparkling cider definitely beats the 3.5% mark, so I'm not worried. I tried some UV pasteurized and unpasteurized from the orchard I got my cider from. The unpasteurized was head and shoulders...

My batch that I made with champagne yeast started fermenting vigorously within 24hrs. Then again, I didn't use campden, yeast activator or pectic enzyme. If one of your carboys seems to be going really slow, sometimes just grabbing the neck and giving it a little shake can be enough to get...

I've racked to my secondary about a week ago. No activity in the airlock. Cider tastes like a dry, white wine. I plan to backsweeten before bottling so it carbs in the champagne bottles I have. It has come a long way in terms of clarity. It is by no means transparent, but now has an opacity...

Nice. Nothing like drinking out of a mason jar. I am using the same yeast as you, and mine are clearing very well. You might want to watch out with carb'd cider in a jar like that. U haven't had any bombs yet, but if you compare the thickness of glass in a mason jar to that of a champagne or...

Also, if anyone has any info on whether racking off to secondaries through a cheesecloth will negatively affect taste, I would apprecite

Easy on the feedback boys. I can't keep up. lol I had a revelation today while waiting in line for my lunch. I remember getting this amazing drink from a Lebanese grocery story called "Rosewater". It's a very sweet drink made from honey and rose petals (no preservatives). The essence of rose...

Based on what I've read from pappers; bottle pasteurized, carbonated, sweet cider does not keep well in the long-term.

Just tell people it's 'olive wine'. :)

Good suggestion. I'd hate to think how long it would take to get five gallons that way.

I'm making my first batch now based of of what my gramps used to do. Unpasteurized cider, champagne yeast, and 2lbs of brown sugar per carboy (23 Litres each). Let it sit till there's no action in the airlock. Rack to secondary. When that dies down, rack to another carboy. When that one has sat...

Now I am only going off of what I know from this forum, but I think there are a few ways you can go from here. 1. Wait until there is ZERO action in the carboy/jug/airlock for at least a few days. Then bottle it. 2. Bottle it as it is now, but make sure you cold crash the bottles, and you...

rmonge00 Airlocks are very cheap. I am only making my first batch now, but I am using one for primary AND secondary (if I go to secondary).

^lol I think I read that post. It would be AMAZING if someone could produce a jamaican style ginger beer similar to Ting with alcohol. Some people hate the stuff, but I go crazy for it. It's like spicy, effervescent deliciousness.

I noticed the same thing. A small, gallon jug that I put an airlock on has action that is equal to the carboys which contain champagne yeast. While I haven't even finished my first batch yet, something tells me that with cider, less is more.