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[Edit for grammar] I always stir the sugar in until it dissolves, figure having the sugar in suspension along with the yeast only makes their job easier and therefore a cleaner and quicker fermentation. As for the rapid onset of a vigorous fermentation, welcome to one of the many joys of using...

As noted above, just brewed this exactly as Pappy prescribed. As I live in Ireland I had to do some conversion over to the metric system so my batch is 21L juice with 5kg table sugar added. (Measurements aren't 100% but hey, who doesn't like rounding up when it comes booze?)L Shook up each...

Lowlander I know it's a bit a late to be updating on this but I have to say that I was successful in getting my FG down to 0.998 before backsweetening and still achieved a decent fizz after 2-3 days in the bottle! Only issue is the LHBS sold me 750ml beer bottles (again- my idea was an apple...

Thanks for the tip. I was thinking I might try re-pitching more yeast today but last night I gave a shot at simply removing the airlock, giving the must a stir and throwing the towel back over the bucket just like I've had it setup for the entirety of the fermentation. Fast forward 12 hours and...

Thanks A-man for the advice. I didn't have any nutrient or extra yeast to hand, was going to order some of both today but in the meantime I gave the must a stir and removed the airlock. Just overnight I've seen the gravity drop from 1.012 to 1.006 so I think this yeast (and particularly this...

My fermentation seems to have stalled at 1.010, which is just over 14%ABV. Is it as simple as adding a but of nutrient to get it back going? What if the yeast are exhausted, should I consider repitching to reach 1.000 and ensuring the carbonation when I backsweeten? EDIT: I've been looking...

Hey Yooper, Another quick question: I've been stirring as you suggested until gravity read 1.020 and then stuck the airlock on, it bubbled for a few days but now fermentation seems to have been stuck at 1.012, which my ABV calculator reads just over 14%. Do you think this is my yeast having...

Hey Guys, Sorry in advance for the long post I'm attempting to make a hybrid of this recipe and and another great cider recipe from the site found here, with the intent of trying to make what I'd like to call an 'apple champagne' if it turns out how I'm imagining. The other recipe is just as...

Thanks for the added insight Yooper, I guess I should've done more homework when it comes to wine making and working with higher ABV content. I'll definitely be looking more into it from here. It seems that the airlock theory was the main concern, however. Since I removed it and gave the batch...

I know this is a VERY late comment but somehow I missed this nugget of info last time. It's been 2 years since I last did my cider recipe (which turned out to be a great hit) and I'm only getting around to making it again now. This time I'm pushing for an even higher OG (1.12) to try and make...

5 gal of sparkling cider. Used a mixture of store bought juice and raw juice from a friend's orchard. Added 3lbs extra sugar to push the OG to 1.084 and fermenting dry with EC-1118. Will backsweeten with another gallon of raw juice and then pasteurize. 891 + 5 = 896

Thanks for all of the help on this guys. I gave the bucket a good sloshing while carrying it to a warmer spot. It's now sitting in the same closet where the water heater is. The stick-on thermometer is reading a solid 66f and the airlock is suddenly seeing much more activity. Amazing what a...

RPh_Guy my mistake for not reading that properly! Again I'd say I'm 99.9% sure there's no preservatives as the fresh-pressed juice came from a very small orchard that my friend's dad has in the garden behind his home. Can't imagine he'd have put anything in them! We moved the juice from his...

The juice I used is Tesco 100% pressed apple juice. Google/forum searching can confirm the juice I used is preservative free and has been used successfully by others.

Thanks for the reply. I'm 99.9% sure no preservatives, ingredients listed on the carton was just apple juice and ascorbic acid. I'll do a Google search on the product and verify this though. I've not added any preservatives to the stuff I got from the orchard, I've put the gallon to use as...

Hey all, newbie question here although I've been brewing for a few years. This is my second time making hard cider and I'm doing the exact same recipe I did before (4gals apple juice + 1 to back-sweeten) however this time my fermentation seems to have stopped after 48hrs. Here's the run...

Just tucked my first batch of this recipe safe and snug in my ferm chamber! Gonna keep it 68 until time to crash cool and keg. Brewing this recipe was a breeze! The LHBS didn't carry the wyeast so I went with WLP 380 Bavarian Hefeweizen VI. My pack of Hallertau was rated 4.6% AA so I used .75...

Just attempted a 2.5 gal batch of this recipe last night to appease the gf. The LHBS didn't have the Montrechet yeast (or any of the cider yeasts mentioned) so I went with the Red Star Premier Curvee at the employee's suggestion. He said it would turn out a bit drier than the Montrechet which I...

Brewing up my second batch of this delicious recipe, and it will proudly be the first beer I'll ever keg! gonna be brewing this alot with BBQ season is just around the corner!

Ok perfect, I'm glad I don't have to put off brewing any longer! Thanks for the quick replies :)