Search results

I made Apfelwine and cyser and cider. I prefer using the s-04 yeast the best for a slightly sweeter and more apple flavor. I did not like the champaign yeast used in Apfelwine. I also prefer boosting mine with a little brown sugar and honey.

That is exactly how my batch looked before racking. 5 gal motts, 1lb dk brn sugar, 1 lb lt brn sugar, 12oz honey, s-04. I poured another batch on top of that stuff and now most of it stayed on the top of the second batch.

I just racked a batch of 5 gl motts, s-04, lb dk brn sugar, lb lt brn sugar, and lb of honey. I sampled it and it was awesome, still a little sweet, but awesome. I then pour a second batch of 5 gl motts, s-04, 2 lb lt brn sugar, and 3 lb of honey right on top of the lees. Can wait to tast this...

I disolved all the honey and brown sugars in about 1 gallon of juice I heated to just below a simmer.

After my first fiasco with cider (it is real hard to screw up cider, but I added some powdered sugar, not knowing it contained corn starch!), I am trying my second. This won will be a little sweeter, I didn't use Champaign yeast this time. Here is what i did last night: 5 gallons of Motts...

fg .992. Seemed done. Does it go lower?

I had the same problem with a stout and and english ale after about 3 weeks in the bottle. Went crazy trying to figure it out. After a few more weeks, they were all carbonated. I was just a little impatient and they have worked for several more batches.

Hello, I recently tried my first mead. I used a medium show mead recipe. It has about 8 months on it now, but has what I can only describe as "musky" after taste. Any thoughts on what is causing this? Also, I bottled it a little to early, noticing some sediment in the bottom of the bottles...

I will use Pectic Enzyme next time, however, I have already bottled the cider. I am going to experiment with running the cider through some type of filter (coffee filter?) each time I open one. Has anyone had success with this. Thanks again for all your help.

Thanks, I new I shouldn't use the powdered sugar, but it was available. I will try another batch and see how it comes out.

Hello. First off, let me introduce myself. I am new to this forum, but have rudementary brewing skills. I recently tried a cider. I started with cider from a local farm, pasteurized, now preservatives, added some brown sugar and powdered sugar. and used Champaign yeast. The OG was 1.070...