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The ale cider went still. It turned out just how I hoped it would. It is the sweetest one out of the three. Less potent than the wine and champagne cider but still feels warm going down. The yeasts used were EC-1118, D-47 and the ale was Safale US-05. Man this stuff is good! :mug:

I really didnt know what I was doing. I have always made fresh cider and have never made it into hard cider. I just decided to do it for the first time this year. I picked up the supplies and figured I would try a few different yeast. I had no idea what I would end up with other that an...

I will have to check the ale yeast I am not sure. Five pounds total sugar, three pounds honey two pounds brown sugar. Thats it nothing else. Fresh pressed cider, honey and sugar. I simmered that a bit and let it cool. Then I added the yeast. I guess I will just see how it goes. After it goes...

I did use honey in all three batches. I think it was two pounds in each batch.

Hello. New here and new to brewing. I brewed fifteen gallons of cider this fall, three five gallon batches. Pressed the apples added sugars and honey. I used a champagne yeast, a white wine yeast, and an ale yeast. The champagne and wine have went still and clear. They are very dry and...