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I have read the re-hydration document here and the one on the Yeast Whisperer website, but I am confused about one item. Do you hold the temperature @ 104 for the 15-20 minute duration or do you put the yeast into the water @ 104 and let it rest on the counter for the 15-20 minutes to let it...

Hello all, I have a 1 gallon jug of hard cider that has finished fermenting, is clear and tastes good. It has been in the primary fermenter for 1 month. I am wondering what my next steps are to get them into bottles and carbonated. Is it possible to have this all done and carbed for...

Hello, I have some questions about the primary fermentation stage since there seems to be lots of different ways to do it. 1. Is the air lock needed or is putting some cheese cloth on the top acceptable? (I have read that the initial stages of fermentation should be exposed to the air...

My basement is ~16-17 deg C and the upstairs is kept around ~20-21 deg C. The yeast I am using is 71B-1122. Here are my questions: 1. Would it be best to do the primary fermentation upstairs and move it downstairs during the bulk age? 2. Would it be exceptable to do the whole thing in...

Hello everybody, I started a Cyser on Saturday January 16th with the following recipe: 2.2 lbs honey 1 gallon apple juice (spreadsheet says 0.81 gallons) 1/2 packet 71B-1122 ¾ tsp nutrient ½ tsp energizer Its been going now for a week and a half and I have a few questions about it...

So I plan on making a simple Cyser. It calls for: 1 gallon of apple juice 2-4 lbs honey (I got 2.2 lbs) 1 packet of champagne yeast (I will probably get EC-1118 because its all over here locally) It says in the text that this will produce a dry cyser. I was wondering how one would make...

Hello. I am new to this forum as well as to mead making. I wanted to try a simple cyser recipe in a 1 gallon batch. My wife picked up some apple juice today and I was just wondering if it will work fine. It is Sun-Rypes unsweetened Pure Apple Juice. The ingredients lists Apple Juice and...