Recent content by domilsean

Could you get rid of the cloudiness through secondary?

I'll be honest, in my opinion, if this if your first cider, you might want to skip carbing it too. It's good to know what you baseline is with a fully-fermented still cider. I find I actually prefer it this way (it turns out!). While cider-making is a lot like brewing beer, the time scale is...

Is this for 12 oz? 16 oz? So, I made a blueberry cider with just apple juice and blueberries and yeast. OG - 1.047 FG - 1.000 Blueberry Cider Calorie_from_alcohol = 1881.22 * 1.000 * (1.047-1.000)/(1.775-1.047)= 1881.22 x 1 x (.047 /.728) 1881.22 x .065 = 121.45...

If you've got the patience for it, just let it sit in secondary for awhile until it clears. Otherwise, I have used Super-Kleer KC with much success.

I have been trying to make lower-ABV ciders lately. Keep coming in the 7-8% range. I use Nottingham yeast and I find it produces a very nice tasting cider, though I also use EC-1118, too, which is also very yummy.

Count me in!

Hi all! I fermented 4 gallons of Costco apple juice and 1 gallon of the fancy Whole Foods organic stuff with some nottingham yeast and 2 lbs of sugar. OG 1.064 I let it ferment at about 70F for 2 weeks. I let it go until the gravity reading was the same for a few days: 1.002. I then...

So, Kombat, are you suggesting I ferment the whole run in a carboy? I'm not opposed to that, I've just never done primary in a carboy before.

I did a kit from Brewer's Best that said to move to secondary after 5-7 days, but before the fermentation ended. I just checked the numbers and it stopped at 1.020. BUT I checked the gravity when I racked it and it was 1.032, so it fermented more in secondary, just not much. It was a Belgium...

I just checked my notes, and the driest I got, using White Labs English cider yeast WLP775, was 1.000, just letting it go until it stopped. I checked after 2 weeks and it was still 1.000 I put that in secondary for a month, then bottled. That got bottled end of October. Right now, it tastes...

I just checked my notes, and the driest I got, using White Labs English cider yeast WLP775, was 1.000, just letting it go until it stopped. I checked after 2 weeks and it was still 1.000 I put that in secondary for a month, then bottled. That got bottled end of October. Right now, it tastes the...

Hi PghMakesMeDrunk! Just saw this thread after csimmons21 posted. DID you end up doing it? Which orchard did you get the cider from? Daugherty's orchards in Murraysville sells it unpasteurized. And hey, look what video I found? Ceann - Pittsburgh Makes Me Drunk...

Count me in, please!

You should give it about 24-36 hours for the sulfites to gas off, as I understand, before pitching yeast.

Just for fun, I let a gallon of UV pasteurized cider (also it had "less than 1/10 of 1% of Benzoate of Soda" added) sit near the heat vent for about 2 weeks. It fermented like mad at about the 2 week mark. I never added anything in. That being said, I think you pitch your own yeast, they'll...