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I use PH probes every day for work. Have been for 10 years. Store them in your ph 4.01 calibration solution (separate container like a falcon tube in a tray) and always keep them upright. You'll never have an issue if you follow those two rules!

So I'm the op of the thread. I wanted to let anyone know that I'm going to be working further with this recipe. I've been drinking it for some time now, still great and very popular. I'm just curious to try some new yeast available out there! Here is the list of yeast ill be trying with this...

Excited to hear how it turned out? about that time, or is it gone :rockin:

I know it's way late but to anyone in the future I use five gal carboy. Also the brand I use of aj isn't exactly a gal it's a little less. I use langers apple cider and apple juice mixed fifty fifty

Been awhile since I've been on but I've still been brewin. I wanted to share that yesterday I entered this into a homebrew competition and won first place in the cider category. I also won second out of the whole brew off. I won 250 bucks and got a ribbon! So I'm feeling confident with this...

Not too dry i consider this semi sweet.

I use clear store bought preservative free apple cider from a company called langers

Clear Store bought preservative free

Exactly

Nutes : yeast nutrient. Pectic enzyme is optional. Its an enzyme the attaches itself to fruit pectin, which is what makes cider cloudy. From what i understand in cider there is pectin because the apples contain it and with beer i think and please correct me if I'm wrong, it's not a pectin but a...

Correct. Although a pinch of nute won't hurt.

Five us gallons

Thanks i have a bag on the way now!!

Funny you bring that up I'm going to there show in eugene oregon real soon!! And whoever asked about the Belgian yeast no i have not tried it.

My new white oak barrel arrived today. I want to age some a.k. In it this weekend but how should I sanitize it. Can you use Star San in wood barrels?

So I brought a case out to a party this last weekend. My friends parents owns a winery and his brother works at a brewery. They tried my applekush and were highly impressed. His bro asked me if a would share my recipe and also for a few bottles to show some people he works with he said he wants...

my cider is always crystal clear… i guess i thought it was always due to the enzyme..

Nope they both suck compared to pectic enzyme

For best results it's done 12 hours before you pitch yeast. So if u use Camden tabs for example you would , add Camden 24 hrs before pitch, 12 hours later add pectic enzyme, and then 12 hours later pitch, I recommend 8a-8p schedule

Sounds like money well spent on google Adwords!