Recent content by CDSEA

Thanks, I'm planning on using some frozen apple juice concentrate for priming.

Looking for some advice here... THE FACTS: Started 5 weeks ago. WLP775 yeast. 1.072 - SG Transfered to secondary 3 weeks ago. 1.004 - Current Gravity THE PLAN: Looking to add priming sugar and bottle in 4 day. Will be using a CO2 volume calculator so we get the correct...

Where can I get formulas on gravity to CO2 volume and grams of sugar to gravity change?

Planning on how to finish up my first cider here. I started at 1.070 after two weeks we're at 1.018. The yeast is WLP775. Can I bottle it now and use the remaining sugar and yeast to carbonate it? Then pasteurize at the right carbonation level to stop the show? Is there a better way...

We're using a 6 gallon plastic fermentation bucket and lid is on tightly but we did get a tiny bit of leakage went we shook it. I'll check how cloudy it is and report back.

The juice was free of preservatives - 100% organic apple juice not from concentrate was the only ingredient on the label. We gave the fermentor a shake at 36 hours and some trace amounts of liquid leaked through the lid, when we put the airlock back on we had almost instant activity. Maybe it...

We started our first cider yesterday. We used: - 5 gallons of pasteurized 100% apple juice - 3# of brown sugar - 2.5 tsp of yeast nutrient - 1 vial of White Labs WLP775 Cider Yeast After sterilizing, the sugar was dissolved in 1 gallon of cider and then mixed with the 4 other gallons...