Recent content by CanadianBrewGal

Nope it was Lalvin EC-1118 champagne yeast the dry packet

It was dry yeast that i rehydrated and added the yeast nutrient to. I haven't ever tested the pH - might look into a test kit in the new year. I have made beers no problem it's just this cider that has given me issues. I can only speculate that it may be one of the following: 1. The yeast was...

I swirled it and put it by the hot water tank in the basement. I'll recheck it on the weekend. If nothing happens I'm going to sit there and drink all 5 gallons of sweet flat cider myself.:tank:

That is a possibility. I had bought the cider before I went away for a few days and wanted to get it going before I left. My LHBS was closed so I stopped by a make on premise wine store who sold me the champagne yeast (it wasn't my first choice in yeast but beggars can't be choosers). If it is...

Yep - I use the same hydrometer for all my beers and it has always been bang on for OGs and FGs. I may just try an earlier suggestion of bottling a few and store them in a storage bin with a lid to see if anything happens

I did use a yeast nutrient. As I mention the fermentation was very bizarre - very slow to start (which I thought may had been cause by the campden tablets). If it is stalled - what are my options? My original plan included fining it with gelatin not because the cider is cloudy but thought...

Thanks I may try that. I had a friend over last night try a small sample. They loved the overall flavour of it but wanted it fizzy (apparently my suggestion of dropping a Alka Seltzer in there wasn't going to fly). Do you think it would help to maybe giving the carboy one last enthusiastic hug...

I'm debating splitting the batch and keeping 1/2 as is- a semisweet still cider. The other 1/2 pitching more yeast and see about bringing it down closer 1.000.

hydrometer

The fermentation for this thing has been very erratic. Like I said I pitched a champagne yeast and yeast nutrient in Sept. My cider's OG read 1.062. I saw the cider moving about in the carboy but no Co2 action in the airlock but I wasn't concern. 2 weeks later I noticed some C02 action. I left...

First of all, I need to correct myself. I mistyped my first post the FG was 1.020 not 1.002. To me the cider tastes great but I have friends who prefer a sweet sparkling cider. I'm debating splitting the batch into 2 and sweetening half with the xylitol. I was hoping someone who has sweetened...

Just need some direction/insight for the final stages of a cider I started. Details below: 5 Gallons of fresh pressed cider Started 09/23 treated with 2 crush Camden tablets pitched dry champagne yeast Wyeast 4021 OG was 1.062 Tested this am and FG was 1.020. Here is what I want to do now...

So I'm trying to figure out why my termination seems to be acting odd. On 09/23 I added 2 camped tablets to 5 gallons of fresh pressed apple cider. I waited 32 hrs and then added 1 lb of brown sugar, pitched a champagne yeast and yeast nutrient. My cider's OG read 1.068. I saw the cider moving...

Well I am the wife so not only does my hubs get delicious homemade beer but the most work he has to do is lift brew pot for me. :) But yes, exactly what you said is what I would like to do a nice little variety six pack to give to friends and family over the holiday season.

ABV 8.6%?!? - that looks like a one and done beer (drink 1 and I'm done lol) Thanks for the recipe - maybe we'll give it a try :)