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No. But you reminded me to try this again with a different yeast.

Just an update on the non-cranberry version. I had put it in a mini-keg on 1/25/09 and just tapped it tonight (8 months in the keg). I think I added too much splenda. It's _VERY_ sweet with very little apple flavor and virtually no "burn" of alcohol. It's in the fridge cooling and I'll see if...

i live in chicago and have used several brands of cider from Whole Foods. Works fine. Also, in the fall they have an AWESOME fresh pressed cider in 1 gallon plastic jugs (eg: milk jugs) and I pick that up for my large fall batches. Has all the chunky goodness in it!

It does nothing but cause the suspended "gunk" to drop to the bottom. Purely aesthetic.

7 days after pitching, the SG had dropped to 1.010 so I racked to secondary and added sparkaloid. 5 days after that (total of 12 days) the cider had cleared and this is what I have at the moment. The cranberry one definitely has a cranberry flavor, but it was a bit tart..though not...

I'm in the same boat with you tallor. I hate beer but love cider (as long as I can taste the fruit in it) I've had the same problem with several of my batches and I _think_ I've been able to narrow it down to the type of yeast used. My original 5g batch of cider used Lalvin 71B-1122 and came...

I hope so :)

1 gallon of Apple Cider in Whole Foods carboy 32oz of pure Cranberry juice (fresh pressed, not from concentrate, no water, etc, $9 for 32oz also from Whole Foods) 1/2 tsp Yeast Nutrient 1/2 tsp Pectic Enzyme S-04 Yeast SG 1.050 - Removed/Reserved 32oz of of apple cider - Added cranberry to...

You could also go for a sweet cider. Take a taste. If you like it....bottle/drink it. If you want super clear sweet cider...then rack off to a secondary and add sparcloid or similar and let sit for another couple days. it's personal taste...but I bottle my cider in less than 2 months. One...

for being a noob that's a heck of a way of jumping in feet first. I'm still playing with 1 gallon batches :)

I just picked up 3 gal's of the glass carboy kind ($6.99) and a 32oz jar of 100% pure cranberry juice ($8.99)...now to figure out what to do with it :)

Hurm...mine was not in a glass carboy and was _very_ dark. Was from Michigan. We may be talking about two different brands.

I've used about 10 gallons of it so far this fall/winter and it works great. Is it the apple cider that is _VERY_ dark brown and full of particles? My cider turned a very nice golden color with excellent apple flavor. Here's my thread on it...

Why? Granted I've only made 3 batches in my lifetime but I've always done them at the same time.

Here it is for drinking after 45 days. There is an after taste that I don't like so much that is also there in an Apple Cider. The only common components I can think of are the yeast and the 'additives' (nutrient, acid blend, etc) It's not in an Apple Cider I made with - Lalvin 71B-1122 Yeast...

Home Brew Shop in St. Charles, IL...just west of Chicago. "home brew shop" 225 w main st, st charles, il - Google Maps

Hey...thought I'd pass on a tip for those of us with iPhones. I found a cool app for the iphone for tracking "tasting notes". It also has a "beer judge" manager, but I have no idea if it's useful since I've never been a beer judge. Tasting Notes I paid the $5 for the app and played with it...

I'd be interested in hearing how your more strawberries / less sugar batch comes out.

Same here. She snickered. Of course...if you ask my kids "who's the boss?" they say "mom". Figures. -Tyler

Yeah..after I put everything together my wife and I looked at the contents of the primary and it's ugly looking brown color and we both said "I sure hope that brown goes away". I have 3lb of strawberries left so if it's really bad I'll try "white" sugar.