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Yea, the cups were supposed to be pounds.. I was getting tired when I wrote it last night.. I wish the LHBS was open mon. and tues. I'll have to go pick up some yeast energizer and yeast nutrient... hydrometer.. and acid blend. <-- for future reference ;) Thanks

My buddy asked me to help move a couple of his dad's old chest freezers the other day and lo' and behold bag after bag of frozen blueberries! :ban: I've been searching around for a recipe for blueberry wine that would be on the light side of medium in flavor, that wouldn't just kick my wife's...

My wife made me some bacon wrapped steak that was marinated in hard apple cider, that **** was amazing. No pics though, I ate it.

Kauai_Kahuna: I got a bit over-excited when I was about 13 I learned a little bit about wine-making and I thought that it sounded like a lot of fun so my G-ma took me to the local do-it-yourself shop so I could look around. Needless to say she didn't buy anything for me at the time. Shortly...

I saw some pasteurized apples cider (Kroger's organic section) that didn't have any preservatives in it and I'm thinking about using it to add to my sweet stuff and to make plain cider with just the juice and some yeast. The cider at krogers was as clear as reg. apple juice, and that got me...

MBM30075: I started a thread about it, I'm thinking about adding approx. 1 liter of a pasteurized (no preservatives) cider, and lavlin EC-1118 yeast to restart the fermentation. I'm hoping to get a slightly sweet result still but I'm not really worried about it.

I know I should have started basic and went from there.. I just wanted to make it right the first time. And second ;) I already started the super-sweet half-gallon, the gallon recipe above, a prapple (pear/apple... about the color of diarrhea), a gallon of grape wine my aunt asked me to make...

haha ok, When I was trying to figure out how I wanted to make it I used a conglomerate of recipes and must have gotten my information crossed somewhere.. Should I just add another 1/2 gallon or would that make it end up too dry? I'm looking for something with a semi-sweet.. I have another full...

Ok, cool. Would it be a good idea to get some more un-fermented cider to add when I pitch the yeast again? Luigi Mario

I'm not really sure what either of those yeasts are for, I told the guy I was making some hard cider and he gave me one and I asked for a champagne yeast (someone mentioned it has a higher alcohol tolerance).. Thanks for the input, Luigi Mario

I don't have a hydrometer, I've been thinking about getting one but my funds are extremely tight atm. It did take a while to dissolve and was quite thick afterwords.. I got some lavlin d47 and some ec-1118 yeasts I picked up from the brew store a few days ago, could I just make a starter with...

So, I started my very first hard cider on 9-30-09: 1/2 gallon unpasteurized cider 1/2 tsp red star bread yeast 1.5 cups white sugar 1.5 cups lt brown sugar stored around 65-70 I dissolved the sugar into some of the cider (about half) over low heat, no boiling or anything. Let it...

I just tried my very first batch of hard cider it seems pretty strong (alcohol level), and it's really really sweet.. tastes good other than WAY too sweet.. I used 1/2 gallon unpasteurized cider, bread yeast, 1 1/2 cups white sugar and 1 1/2 cups lt. brown sugar The flavor turned out fine, it's...