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My understanding is that there is no way to test for gliadin in the presence of alcohol so there is no way to know what's going on there. When it comes to Hordein, a mass spectrometer will show Hordein "chunks" even if the R5 ELISA test shows nothing. R5 ELISA can only detect COMPLETE amino acid...

I hate to drag this up, but I feel the need to comment. Not to be a drag, but this is grossly inaccurate. There are gastrointestinal, physical and mental symptoms associated with Celiac Disease. As a cross section example, I display diarrhea, joint pain/lethargy and ADHD that lasts for 7-10...

I'm not attempting to school anyone. All I'm saying is that there is a difference between something fermenting and something fermenting as well as it could. Nothing sucks worse to me than taking the time to ferment a cider and let it age only to have it suck because there were things I could...

How long did you age yours in oak? I've got some French Oak cubes that I'm planning to toss into a batch of cider. Did you use a hop bag or anything like that or just toss them in and move the cider over to a fresh vessel when it got where you wanted it?

You definitely get weird smells and sour tastes. So far I've done Edwort's (and bottle conditioning the crap out of it), store bought Whitehouse "cider" with Cote de Blancs that I cold crashed and just moved to secondary the other day, and a small batch of 365 brand apple juice with over pitched...

I suppose if someone's only goal is to get wasted as quickly as possible, that's true. But there's a difference between alcohol and an alcoholic beverage that tastes good. ;) Yeast condition and fermentation is grossly abused and underrated, no offense to anyone. I'll see people research...

Repitch dude. Better to be overpitched than under. Even the Lallemand people warn against temperature shock and what it will do to Nottingham. #4: Usage http://beer.danstaryeast.com/sites/default/files/nottingham_datasheet.pdf

I agree, find the sticks. In my opinion, you want to be able to remove adjuncts from your secondary when you're happy with where it's at.

What was the difference in temperature between your starter water and your "wort"? If it was big, you easily could have killed off a ton of yeast due to shock, not to mention that Nottingham should sit for 15 minutes or so before you stir. Dry yeast is robust, but as it is, the second you pitch...

Don't do it! I've heard it's NOT good...at all.

Give it some time. Two weeks actually might not be long enough. Check back after 3 weeks and check more than 1 bottle (then recap if you want)

Alabrew is awesome. I get a little sad when I go in for something that they don't have.

You could try this yeast too. Looks kinda difficult to work with though: http://www.whitelabs.com/beer/strains_wlp099.html

Any fruity ale yeast is good. Wyeast 1968, 2565, 1318 are a few that would probably work well White Labs WLP002, you get the idea.

Temperature of the mash is definitely what matters. Rule of thumb: Mashing at 150* or less = thinner body with more fermentable sugars Mashing at 156*+ = thicker body with fewer fermentable sugars yielding a sweeter wort.

Actually, I'm stupid because I just glazed over everything. The OP took 4.5 gallons of juice plus 6lbs of fermentable sugar and selected a yeast with a 12% alcohol tolerance. It's going to get to 12%, kill off the yeast and then leave a ton of unfermented sugar behind. If 2lbs of dextrose in 5...

I have some sitting on Apfelkorn right now but I've never tasted it. There's simply no substitute for a good base of REAL apple cider. I've been doing some reading on Graff and it's variants and playing around in Beer Smith, and frankly I'm starting to think that picking the right ale yeast and...

Also, as far as lees in secondary, it can't hurt one bit. If anything, with Apfelwein, it'll help. People let theirs sit on the lees for 6+ months. You can always rack it one more time before you bottle. For fun, I put 1 gallon of mine into growlers sitting on some lees. I'm not planning on...

I did some googling on it. It looks like you have to add a LOT of Stevia to baking to get get that licorice profile. I'm sure it's like most things, if it's not fermentable, never add it to primary and you're good to go.

It fermented to 1.000 in 13 days? Not bad. I'm currently doing my first run with Cote des Blancs and some yeast nutrient as well so this fact interests me. It definitely kicked up into high gear VERY quickly. My last batch was with Montrachet and no yeast starter and it took about 5 weeks to...