Recent content by Aurora_2748

Is this a Lalvin brand yeast, 71b? If I switch the yeast in my next batch would you do everything else in my recipe the same? The brown sugar, nutrient, pectin enzyme, and acid blend? How much time in primary vs bottle time? I'm really not a fan of artificial sweeteners so I'm trying to avoid...

I have made two different batches bottled cider. The first batch was Very dry using a champagne yeast (Lalvin 118). gallon of cider with a cup of sugar dissolved in. No additives or nutrients. Primary for two weeks and then bottled for two more with 1 tsp corn sugar.. The finished result tasted...