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Yes it took 3-4 days before fermentation took off. Now all of that solid has settled out and the cider fermentation looks as I would expect it to.

Thanks. So I planned on bottling a sparkling cider from this batch and pasteurizing the bottles when the right carbonation level is reached. Would it be a safer bet to add sulfites to kill the wild growth and bottle a still cider?

I cleaned and sanitized all equipment and accessories including the yeast pack and scissors I used to cut the yeast package. All of the cider said pasteurized on the label but I heated it to 170 for 10 minutes anyway. I used a dry (non-liquid) cider yeast. The only thing I did different was I...

Has anyone seen this form in cider? Talking about the solid near the bottom. The same thing is also floating near the top. Not sure if it is yeast or some kind of infection.

Has anyone tried pasteurizing in a cooler, similar to mashing? For example heating a few gallons of water to 170-180 and pouring it in a cooler or mash tun and then placing your bottled cider in it for 10 minutes?

Wow I tried a bottle last night! For it having smelled so raunchy in the bottling bucket, there was absolutely nothing of that smell left. I was surprised at not tasting much orange. I half expected more of a shandy sweetness to it but the result was a crisp refreshing beer with a hint of orange...

I read this post before I brewed this recipe and made a note not to let it ferment for more than 3 weeks. In fact I bottled it at about 18 days. After chilling I transferred to a 5 gallon fermenter and a 1 gallon fermenter. I pitched safale US-05. After 4 days of fermentation I put the fresh...

I read this post before I brewed this recipe and made a note not to let it ferment for more than 3 weeks. In fact I bottled it at about 18 days. After chilling I transferred to a 5 gallon fermenter and a 1 gallon fermenter. I pitched safale US-05. After 4 days of fermentation I put the fresh...

Appreciate it all folks. Important things I am taking away from this is a better thermometer (suggestions for a good submersible digital??), software, no need for secondary ferment, and hell just to keep brewing! This was my 2nd brew and I don't think it will turn out too bad really.

Yooper, my last batch didn't carbonate well. I gently stirred this one and left it alone for a few minutes.

I am currently waiting on my priming sugar to settle in my bottling bucket before I bottle. This was my first all grain batch and I am going to relay a few difficulties I had and ask for suggestions. Designed to be a lemon honey wheat. First the recipe: 6 lbs white wheat malt 4 lbs victory...

I also used 20L. Mine was about the perfect color when I transferred from primary to secondary but has really darkened since. It's been 2 weeks since I brewed it.

I recently brewed my first all grain recipe, which was also my first all grain period. Designed to be a lemon honey wheat I used 8 oz of Carmel malt. Which is a higher ratio than you have but mine turned out way too dark for what I intended

Hello, I brewed a wheat beer about two weeks ago. I put lemon zest and honey in the wort at flameout. OG was 1.049. After 1 week in primary it was 1.010. I racked to secondary last Thursday (both primary in secondary in glass carboys). This Tuesday I noticed white bubbles. Yesterday there...