Recent content by DaveC73

1 gallon cranberry, thyme cider. Should be drinking well by Thanksgiving! 16.5 + 1 = 17.5

Maybe old/bad/off packet of yeast? Try getting a new packet and repitching?

I've made a pineapple/jalapeno cider a few times that I like. I prefer my fruit flavours subtle, so I put everything into primary and I backsweeten just enough to boost the fruit without making the cider sweet. I'll but 4-6 oz chopped pineapple and 1/2 a chopped jalapeno (seeds and all) into a...

I've used M02 for all kinds of fruited ciders and fruit wines with good results. To me it behaves like a champagne yeast, it makes a clean dry product but produces lots of fruity esters. Kind of like EC-1118 but with character. My only beef with M02, which used to be my go-to yeast, is that...

3 gal base cider. 8.5 + 3 = 11.5

1 gallon Hawaiian pizza cider (pineapple, jalapeno, bacon)! 7.5 + 1 = 8.5

Ok, finally got this done. Cider has an acid level around 12-14 g/L malic acid. I ended up doing the trial with 0, 6, 8, 10 and 12 g/L bochasweet (A non-fermentable sweetener made by extracting sugars from kabocha squash. From my research, I think it's pure xylose. Not to be confused with...

After doing some research I've decided to use Champagne as my spirit guide. Champ typically falls between 10-14 g/L acid (expressed as malic). My favourite champ style is Brut, as I normally find it the most balanced. Brut, by definition, is somewhere between 6-12 g/L residual sugar, so it's...

So, last fall I made a 3 gal batch of cider from some golden crabapples (golden hornet I think). The cider is now clear and smells and tastes great. There's just one little problem, the acidity is sitting somewhere between 12 - 14 g/L right now, so it's pretty undrinkable. I'm going to try...

So quick update on my Fresco fermentation. This yeast has an EPIC lag time. 72 hours before this thing started to take off, but now it's happily bubbling away and smells fantastic!

I’ve found the cloudy grocery store juices extremely variable (this is what I use for most ciders due to availability). SG, pH, clarity and sediment seem to change regularly. So, in my experience, this isn’t unusual. Don’t be afraid to take some of that sediment when you rack. It’ll just settle...

1 gal rose hip cider! 4.5 + 1 = 5.5

1 gal base cider trial using Fresco 3.5 + 1 = 4.5

1 gal haskap cider started 1/11/2025. 1 + 1 = 2

Thanks Maylar. Yeah, maybe regimen was the wrong word to use. I was more curious about how many grams of fermaid o/k/dap people used. I'll just try doing what I always do and see how it works out. Thanks!