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Thanks everybody for the ideas. I think I'll go with fruit in primary. I usually use a champagne yeast with the base recipe I use, but would like something that won't cause quite as high an ABC and will carbonate nicely when bottled (I don't have a keg setup yet, maybe in a year or two). What...

I am considering making a cranberry/apple cider. I want a dry yet refreshing cider with a hint of (albeit strong hint) of cranberries. I cannot find an actual recipe for cranberry/apple cider so I am weighing my options. I am considering making an apple cider using fresh cranberries in...

Count me in!

This is awesome. Count me in!

Count me in!

Mixed up a 5 gallon batch of this this week. It took about a 1.5 days for the yeast to start doing their thing, but now the closet I ferment in is filled with that wonderful aroma of fermenting juice. I look forward to trying it! Thanks upstatemike.

http://en.wikipedia.org/wiki/Campden_tablets

You are wrong, and trust me when I say I site sources too. And conditioning simply is ageing, not carbonating.

Sodiummetabisulfite, which is all campden is, does kill bacteria, and anything else that is aerobic (requires air to live) which includes yeast. It does this by essentially removing the oxygen from the environment in which it is used. Conditioning is not the same as carbonating. It will...

What do you mean by pasteurize before fermentation? You have to be careful about heating your must before fermentation as this could cause pectins in the juice to "open" and congeal. I've used campden successfully, and never noticed any foul odor or taste from it.

Don't worry, it is just sediment settling out. There might be some dead yeast cells in that sediment, but if your airlock is bubbling, then you have fermentation, and therefore live yeast cells.

Give it some time. Unlike beer that will show a very fast and furious fermentation, cider sometimes is more leisurely about fermenting.

While this is true, keep in mind that using campden after your fermentation will make it so you can't carbonate naturally. I have to worry about this because I bottle instead of kegging. Also keep in mind that the reason that using campden is promoted by many is because unlike beer, you do not...

If you have pitched your yeast, yes, Campden is Sodiummetabisulfite in solid form, it will kill your yeast.

I used a Champagne Yeast when I made mine. I was told both by my supplier and by a recipe book I have that campden is needed, since you can't really boil your must, other wise you open up the pectins and it will turn to jelly. I fermented at room temperature (about 70-75 degrees F). Juice...

It sounds to me like you might be buying incorrect juice. Buy juice that lists nothing but juice and Ascorbic Acid as the ingredients. Crush one campden tablet per gallon into the juice, and make sure you wait 24 hours until you pitch. Gently mix the yeast in when you pitch, and within 24-36...