Recent content by EinBeir

I get down to roughly 1.002-1.005 on Occasion it can hit 1.000 but I like it that dry. As far as the priming goes do yall think I could base it off of the grams of sugar in the concentrate?

I let it age for about a month after I bottle it, which is probably not enough time. I also heard I can prime with concentrate but I am not sure how that will work out. I was also wondering when I make a five gallon batch and use WL cider yeast if that will significantly change the flavor?

I have been brewing cider in small one gallon batches before I commit to a full five gallons. I have been using an organic preservative free unfiltered apple juice, fermenting it with SA-04, priming it with corn sugar, and using a bit of pectin enzyme and yeast nutrient (no extra sugars, spices...