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Contacted the guys at Morebeer and they said that this is a common issue due to the probe being dipped in a plastic rubber solution. This can cause small differences in diameter. They suggested the following: What we recommend is > taking a piece of fine grit sandpaper, and gently sanding...

Its just barely too big. Less than a milimeter... I thought about taking some 300 grit sand paper to the plastic part of the probe to shave just a little bit to have it slide in but unsure what that would do to the probe.

I recently purchased a Ranco Two stage controller model ETC-211000-000. I then picked up a thermwell from my local Brew supply house. similar to this one. http://morebeer.com/view_product/16672/102282/Stopper_Thermowell The problem Im having is that the probe from the controller will not fit...

So a diluted solution of five star IO sanitizer wont hurt the yeast? whew, I guess at worst I could force carb it if I had killed the yeast. Thanks

I use a really deluted mix of IO in my air lock and I cant be sure but it looks as if as the breww cooled it may have sucked a little into the secondary it had been transfered after two weeks in primary. SHould I worry about the yeast? Pulled a little out and feed it sugar hoping it will...

Try adding some Xylitol to cut some of the dryness of it. Xylitol is a non fermintable sugar made from corn. It has been broken down into its base sugar alcohol so the yeast will not eat it. Check it out on wikipedea. You can find it online or at natural food stores like Whole Foods. You also...

Hello, great thread!! I just finished week two of my fermintation and moved it in to a secondary to clarify. I used ec 1118 and it pretty dry. OG was 1.072 and now is about 1.000. Do you think I should allow it to sit another week or two to clarify or is it best to bottle now? I will also...

I just mooved my Cider into a secondary to clarify before bottleing but am wondering how much brwn sugar to add when bottleing. Ive read different recipes on says 3/4 cup per gallon which seems like way to much and another says 3/4 cup total for five gallons. Ill be bottleing in 22 oz size. I...

After two weeks Gravity is at 1.000 Ill leave it in the secondary anothe two weeks and then its bottleing time!!!!

thank you

Generally from what Ive been told you want to ferment cider between 60 and 75 but closer to 60. Im using EC-1118 champaine yeast. can it be fermented at a cooler temp? say around 55 degrees?

No DAP just proofed it. It had about 30 min to ferment before I pulled out a bit to sample and chucked it in the freazer to stop the fermntation so the OG is pretty close. but I agree it was probally slightly higer.

it will be dry but Im going to add Xylitol to it just before bottling. It cant be fermented so no worrys about yeast eating it up. It will add a bit of sweetness to it.

When Bottling Ill add Xylitol which cant be fermented and will add a bit of sweetness to it.

OG=1.076 Brix=19% Potintial ABV 10%

OG=1.076 Brix=19% potintial ABV is going to be about 10%! maybe a little less. :mug:

Im guessing ill end up with about an 8% by the receipe given to me from a friend that has made it before and did measure but well see.

Ill get one in the morning. I just put the yeast in about 30 min ago.

not sure what the OG is havent measured it. Im new and this is my first attempt so im short on equipment.

Well Im going basic for my first attempt. 4.5 gal Sweet cider .5 Pear 2lbs honey 1lbs lt brown sugar 1 packet Laevin EC-1118 champagne yeast (not sure if I needed two or not but have that question out on the forums) Just answered only one packet of this type yeast it needed. But if using a...