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I attached a picture of the canned peaches that I would be adding to top off my 5 gallons. Have you tried the welch's white grape peach juice in yours before? How did it turn out and did it give it a bit more flavor? Also, won't that also bump up my S.G. because it contains more sugar...

Ok so I have a question about del monte sliced peaches and I havent been able to find it in any of the forums. I have a 5 gallon batch of peach wine in primary right now. Now when I rack to secondary I'm going to lose some of the goods because of the peaches taking up a bit of space. My...

thanks a lot pappers! I dont think you mentioned that site to me before but that was the first site I found when I started making cider and it helped a ton. I seem to like your method a lot better. It seems to me that if you let it ferment totally dry to say .990 then it takes forever for...

Do they carb up a lot quicker that way since primary really isnt over yet? Just trying to make sense of it all before I try it. Thanks!

Pappers, On your website it says you bottle at around 1.010 and use priming sugar. Won't that cause bottle bombs? Or does it just carb up a lot quicker requiring a lot more checking of the bottles during conditioning?

I used xylitol on my new batch that I have bottle conditioning as we speak. To me it tastes a lot more like sugar than those other artificial sweeteners. Don't go over board with it though. A happy medium is about 3 tbs/gallon! That's how much I used and it tastes just right for me!

Thanks Yooper! I've read a great deal on that sticky and its a lot of good info. It's just a lot to take it all at once so its safer just to double check before I dive in!

ok now i'm confused. I lot of guys on here talk about bottling at around 1.010 for a semi dry cider. Do they not bottle carb theres as they would get bottle bombs? Or whats the best course of action to take? thanks for the help I'm new to this and I'm trying not to blow anything up!!!

blow up as in bottle bombs or carb up quickly? Sorry just making sure so I don't get my face blown off!

Also, I bottled some of the batch in two 16 oz grolsch style bottles to make it easier to check the carbonation. If I open those bottles to check for carbonation can I just close it back up or is that bottle going to start from scratch to recarb?

I've been looking at a lot of carbing threads and haven't seen this covered yet so here it goes.... If you ferment your primary out lets say to .996 or so, rack to bottling bucket, prime with sugar and bottle...will it take longer for your brew to carb since you fermented all the sugar out? Or...

I just bottled a batch and primed with 1 oz sugar per gallon. I also used EC 1118. Question is how long does it usually take your bottles to carb? It's been about 3 days and nothing so far....trying to be patient!

If your using the flip top style bottles can you just recap the bottle if it's not carbonated enough? Or do you ruin the carbonation once you open the cap after initial bottling?

Has anyone used this pasteurization method with Grolsch-style swing-cap bottles? If so did it work without any problems?