Recent content by carlnpa

Yooper S04 gives up at 9.5% reliably. If sugars are pushed up to around 1.09 initially it will finish in the 1.018 range, the apple flavor is never gone. Cold crash not required. We make a lot of this recipe, it looks and tastes like cider. It has remaining excess sugar If started in the...

IMHO the biggest influence on flavor is the type of yeast used to ferment. We don't really like the wine yeasts, too dry and unpleasant aromas. The ale yeasts all seem to be a good fit with ciders. The cville thread has lots of yeast and batch taste comparisons but the consistently best...

Practically Nottingham max abv is in the 10% range, and may take quite awhile to get there (many weeks). Bottle carb would be much more reliable with one of the wine yeasts (montrachet or 1118), but it will be completely dry. What you made should be very good and drinkable for the holidays.

Its likely finished. Refrigerate it if possible and then rack into another container. Or rack now into another container and refrigerate. 1.004-1.006 is a great stopping point, will be very drinkable and not too dry, while still having apple flavor. Bottle carbonation with Nottingham...

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I do this on every batch I make using Safale 04 or US 05. This recipe works very predictably for me, I give credit to Cvillekevin for the basic idea, but I run the sugar up higher than his recipes. This should work with any of the yeasts that quit in the 9-10% ABV range, just push the...

If you run the OG with cane sugar up to 1.085 or so (likely about 4lbs cane sugar in 5 gal) the yeast will stall at like fg of 1.005-1.01. ABV will be around 9% Doing it this way keeps some apple flavor and sweetness without having to back sweeten. It will turn out very drinkable, most people...

SO4 will stop fermenting at 9-10% abv, even with excess sugar. If your og is higher, say 1.08/1.09, your fermentation will naturally stop with fg of 1.00/1.01. Cold crash, and it is very unlikely you will have a fermentation restart even with excess sugar. With your og of 1.06 the fg will...

Update end of week five. Absolutely the slowest fermentation I have ever dealt with. The fermentation slowed way down this past week, I didn't have time to rack it, so I cold crashed it without racking. I racked it to secondary this morning, SG 1.045 so non temperature compensated abv...

fuzzy Recheck your specific gravity, should be higher like 1.05/1.06. Goosen used the Montrachet and it worked, that is likely the best bet.

Thank you Topher. I pitched two more packs of s04 today. Three weeks into it at this point with the slowest fermentation I have ever had. 1 packet s04 three weeks ago, sg 1.10(my initial sg may have been off due to solids) 1 packet s04 one week ago (removed floating solids, mostly skins sg...

I have the same questions also, am giving it a go in a cider forum post. I am trying peach cider with safale S04 and sugar at 1.10 sg. Three weeks into it at this point with the slowest fermentation I have ever had. 1 packet s04 three weeks ago, sg 1.10(my initial sg may have been off due to...

Thank you all for the replies. We are trying for a minimal input drink similar to what cville was going for in his tests. We are right in the heart of Adams Co, PA, orchard country, Musselmans and Motts factories are down the road. Ready access to several good cider mills and raw materials...

Update for anyone working with peaches. Two weeks after pitching the Safale S04 (exp 09/14) I opened the pail to rack into another container. There was a real thick crust of peach peels etc on the surface. Smells great. Tastes fine. Removed the crust and checked sg - 1.09. ? Must...

I've been following the cider forum for a couple years now and have made a number of 5 gallon batches of cider with safale s-04, cane sugar to sg 1.080/1.090 and cold crashing when fermentation stops. Basically the cville way, with great results. Our peach trees were loaded and ripe, I crushed...