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been sippin on this chilled in freezer, still backsweetened have 3/4 of the first gallon carbonating in an apple juice plastic container with sugar. prob will drink it in a week. anyways i just got back from store, picked up 5g apple juice (premixed bottled) from concentrate (no preservs) and...

Update. Well it's been 4 weeks, Cyser sitting in secondary after racking for about 2 weeks now. Small amount of lees, fermented down to 1.00 so far, so maybe a little more to go. That said I pulled a sample and it's not great tasting at all, I'll have to let it sit. I put about 1/4 cup of...

cool, i'm in no rush so i'll let it sit, just poured out about 3 oz of this to taste and it isn't even bad tasting at all.. winey tasting with just a bit of apple flavor. assuming apple flavor becomes more pronounced over time. i added a very tiny amount of sugar after first sip but it didnt...

it's been that clear for a few days but it's only been about 22 days. should i let it age more before adding sugar or is the general rule of thumb, if it's clear it's ready to be backsweetened/carbonated

Just made this and holy **** is it tasty. thanks.

Thanks for the reply i really appreciate it. i racked it, waiting on priming sugar. when do you think i'll be safe to add priming sugar? i'm at 22 days now. I'm thinking 50 days

Any reason not to rack after it has hit 0.99? After 17 days I just added 1/2 cup of dextrose, 1/2 tsp k sorb and racked to clean 1g carboy for long term aging. Did I screw up?

Is there any reason to not take this off the yeast if it's fermented down to 0.99? Would it hurt to rack to clean carboy and add some priming sugar then age?

Just racked into secondary carboy Is it normal to lose maybe 0.5g out of 5.5g in a 6g carboy during racking. The last 3" I could get to if I tilted the carboy a bit but I noticed the yeast being a little disturbed so I stopped. Going to wait a couple days for it to settle and siphon more out...

Awesome, I didn't know you subtract the two, thanks!

good deal, appreciate your input can i ask a dumb question? when you have your SG you have a good idea of the amount of sugar and therefore the alcohol content of your drink then it drops... so.. once it hits 0.99 or 1.00, that means there is no sugar left? why im asking is this... "can...

so it's normal for the gravity to drop this quickly? i was afraid all that carbonation contained the majority of the sugar and i'd now lost my batch ><

what i was making: apfelwein, apple juice, some sugar, d47 yeast i had great fermentation going so i'm not sure why i messed with it, but i added some yeast energizer and had some overflow. lost approximately 4oz of liquid, so i topped it back off with apple juice/dextrose. now for about...

i had great fermentation going so i'm not sure why i messed iwth it, but i added some yeast energizer and had some overflow. lost approximately 4oz of liquid, so i topped it back off with apple juice/dextrose. now for about 2ish days i had 2bubbles per second (down to 1 bubble per 2 seconds)...

how'd it turn out? i'm about to make 5 gallons in the next few days

as someone new to the hobby how in the world is someone a "pro brewer" sorry for laughing >< i'm not intentionally being a jerk

nice tip... i have a competition smoker, was thinking about grilling on the cast iron grating, then moving to a top rack in aluminum foil to smoke for a bit with some oak woodchips...

hell yeah im bumpin this three year old thread. bout to make this **** when i get a free glass carboy available! i've been looking for something much higher in alcohol % to make..

wellp just made 5.5g of this 5# orange blossom honey 5 gallons indian summer apple cider 1# corn sugar 1# brown sugar ec-1118 yeast 2.5tsp yeast nutrient 2tsp pectin enzyme 3 cinnamon sticks

Hey man, that's really nice of you to take the time to walk me through that , I really appreciate it!! I ended up doing my first project last night, d47, 0.5lbs sugar, 1 gallon apple juice. just dry pitched the yeast, bubbling every 2 seconds 8 hours in! pretty excited going to start a...