Recent content by CNewell

Thanks for all the replies. I was hoping someone would spot the reason why I don't have carbonation, but it really is a freak thing... :mug:

They are conditioning at 68*. I open one every so often just to check if it has carbonated, no luck so far. The one good thing is that even though it isn't carbonated, it is still drinkable. A little green and tart, but still drinkable. Should be good a few months down the road.

I just "tried" to estimate my OG using the P.P.G. system and came up with a 1.072. Seeing as how it fermented out to 1.000, that would put my ABV around 9.6%. Notty should be able to do 11-13% easy. I originally bottled it that way so when it became carbonated to my liking, I would stovetop...

Ok, I am a noob when it comes to this stuff, but stupid me forgot to measure the OG of my cider. It is a very basic cider (I fermented 3 gallons of it): Musselman's Cider from Walmart (416 grams of sugar per gallon): If I do my math right, that equates to .92 pounds of sugar per gallon...

Thats true, could have been the case. Would they still be able to ferment it to 1.000 if they were too intoxicated? Maybe that was their breaking point?

I fermented a 3 gallon batch of cider (3 gallons Musselmans cider from walmart with 2lbs of brown sugar and pitched Nottingham yeast) to an FG of 1.000 (sat in carboy for 5 weeks). I didn't measure the OG, so I don't know what kind of ABV I'm looking at. When I bottled (used 22oz bottles) I...

If you bottle couldn't you just use a half gallon worth of water with your priming sugar when it was time? I'm no pro, so that question mark is more of a question than statement.