Recent content by dulynoted

I'm a fan of D-47 yeast. The lees compact extremely well, which makes for a clearer final product. My default recipe is a variation on EdWort's Apfelwein, where I add 200 grams raw sugar per gallon of juice, one packet of D-47 yeast (I only do 3 gallon batches), let it sit for a month, rack into...

Isn't that "caudle?"

My last 2 gallon batch I fermented down to .996 and added a can of FCOJ before bottling. The bottles had a nice carb after 10 days.

Thanks for the responses and the welcome. I got the pear juice at the Food Hole. R.W. Knudsen simply pear juice or something like that. I think it was $3/qt. I'm gonna leave it be for a while and see what happens. However, I have officially learned my lesson. Enzyme before you pitch the yeast.

Hello all. This would be my first post, so go easy on me. I've been playing around with cider since October of last year, lurking on here, reading, researching, and mostly using store bought juice and different yeast/sugar combinations to find something I enjoy. Since I'm in a condo, I've...