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One other question. I have a theory. I was going to buy a temp controler and a freezer to create a fermenting chamber. My house is at about 20 degrees (celcius...I'm Canadian Eh) so for wine or ale yeast I think is perfect but I would have my carboys in the freezer in the basement. I would...

I like it dry, and several of my friends like it that way. Even the girlfriend likes it dry however she has commented that she wouldnt mind it a little sweeter. If you cold crash you cant bottle carb can you? If I use an ale yeast would it ferment sweeter?

Lunarpancake...here is my recipe I have been doing.....Like I said I love my cider completely dry...which gives me the option to drink it dry, or sweeten it when I serve it. But to each his own. -Take qty-5 1 gallon jugs of pure fresh pressed unpastuerized cider (no preservatives, no...

Cville......I read your sticky after I posted...alot of great information. Perhaps I will experiment with other sugars. I am putting 4-5 gallon batches on so I am looking for ideas. AS for the no K-Meta....how do you ensure the wild yeast is not active before introducing the other yeast...

I would wait alot longer than 2 weeks. 2 months is the minimum I have waited with positive results, and then another 6-8 weeks in the bottle. I will send you the recipe after via this post.

Cville...Tell me why you would add sugar with an "Apple Taste" when all you are doing is increasing the fermentables, sugar added at this stage is fully consumed by the yeast and brings nothing to the table flavour wise....I normally use good ol' cheap, readily available at any Home Brew store...

Guys, I found a source for freshly squeezed, unpastuerized, un treated grape juice. Its from a portuguese store I know locally. The cost is insanly cheap. The old portuguese guy at the store just told me to put it in the carboy and let it ferment. When I mentioned sulfites, and gravity...

Guys, I made a hard cider and have started drinking it however the girlfriend and a few others have said they would like it a little sweeter. BTW it turned out right dry at about 0.996 FG. I love it dry however would like to sweeten some of it. I was wondering if I could just add a simple...

I am about to bottle my first cider and I have a question about priming. My first batch of beer I just added dextrose to each bottle however I now have a bottling bucket and will prime properly. I understand I am supposed to bring 3/4 cup dextrose and some water to a boil, then cool and add to...

Guys...I found this one on ebay. Anything wrong with it? I knwo the Co2 tank is small but I dont mind filling it up somewhat often. Here it is. Its $259USD plsu $47 shipping 2 Faucet Tower Kit Utilizing a 20oz Paintball style CO2 tank for Portability and ease of use! This Kit gives...

This is for standard 5 gallon batch of unpastuerized cider, K-Meta, 1kg dex, EC-1118 yeast. Once bottled....... How long will the bottled product keep, and at what temp should it be stored for optimal aging? My plan is to drink some at different stages and note the differences on age (from...

OK, thanks for the info guys. One more question. How long will the bottled product keep, and at what temp should it be stored for optimal aging? My plan is to drink some at different stages and note the differences on age (from about 1 month to a year from bottling). How long before it will...

Ooops...and 1Kg dextrose.

PS.. Recipe was 5 gallons unpastuerized cider, 1/4 tsp K-Meta, 1 tsp pectic enzyme...and a day later Lavlin ED-1118 yeast...then airlocked.

My first hard cider is at about 6 weeks. It is fairly clear with exception of some yeast deposits on the side of the carboy. I plan to carb it with 3/4 cup dextrose before bottling however I am wondering if I should rack to secondary for clarifying for another month or so. I have not taken a...

Guys, I made a batch of Edworts Apfelwein on THursday and by Sunday I was getting alot of foam in the airlock. I made a 6 gallon batch and left about 4-5 inches airspace. Fearing a catastrophe I installed a blowoff tube and now seems to be under control. Is this normal. I know on Edworts...

Hello, Currently I have been doing all my sanitizing with bleach. However I am doing a batch of Apfelwein and my LHBS sold me some K-Meta. He told me to mix it in the ratio on the package and put a small amount in my carboy..about a litre, shake it around to ensure contact with all surfaces...

Hey guys thanks for the feedback. It turns out I found this VERY informative article (see link). Based on this I am going to use the Lalvin L-1118 yeast for the Apfelwein. I'll let you know in a few months how it turned out. Yeast and Cider in Ontario Thanks Dave

Do you need to heat this mixture to disolve the honey and syrup or do you just stir it to disolve?

Thanks for the reply. I am not going to bring it to a full boil, only a few minutes to incorporate all ingrediants. I would say it would be to less than a boil, more heated until the wort is uniform. And no I wont be adding hops, its pre-hopped. Thanks ! Dave