Recent content by aja1983

I was thinking of doing the same thing with 2 lbs light lme and dme. Just want to keep a little sweetness in the cider without the artificial sweetner. Let us know how it is

I've made 3 ciders with alc. % of 9, 12, and 15. I guess there more like Apple wine. After a week in secondary they pretty much are un drinkable. They taste like fule and very boozy. It's kind of hard to describe the taste. Does anyone have some words to describe a young cider or Apple wine...

Thanks for the replies. Good to know I can make a decent cider from these apples. I know this is a little off topic but what yeast do you guys get the best results with. I've used 1116, wyeast cider, and California ale.

I am wondering if any one has experience with blending any combination of gala, fiji, golden delicious, pink ladies, macs, honey crisps or granny smiths for hard cider. I know most are not ideal but it is all I can get my hands on. Thanks

What yeast did you use? And did you take a final gravity reading

Thanks for the quick response. That's realy interesting about the yeast nutrient. Well I am planning on adding my sugar and yeast tonight. Is this juice spoiled now? I had it air tight for the whole week.

I put 5 gallons of pasteurized whole foods cider 5 tsp yeast nutrient, and pectic enzyme. That has been in there for a week. Today I went down to to pitch yeast and sugar and its already bubbling away. Is it fermenting on its own, or are the enzyme and nutrients just bubbling.

Ok, thanks for the help

Thanks for the reply! I came across an equation that said (og - fg ) * 131 equals abv. So... ( 1.120 - 1. 030 ) * 131 equals about 12 % abv So using the yeast with a 12 % alc tolerance, I was hoping it would naturaly stop and leave the remaining sugar. Then I would prime with another cup...

I am thinking of beginning a cider recipe with an original gravity of 1.120 by adding 7 lbs of different types of sugars. I want it to naturaly come down to a fg of 1.030 to keep some residual sweetness and still be able to prime and carb. I am using a cider yeast that has a tolerance of 12%...