Recent content by Fnitchiefl

Hey great stuff, I have a question, I ve had a batch goin since approx 7-1-15. Nottingham yeast, two weeks fermented, back sweetened with cider, bottled kept at about 75 F since then. I've tried a couple every now and then, they are heavily fermented, which I like actually, but they are very...

I've been sampling some right off the primary. It is dry, which I like, but a tad too sweet, a very little carbonation. There is some effervescence on the tongue but not as much as I would like, there's another half batch conditioning downstairs. It is very potent, I'm thinking pushing 10% abv...

Hey guys thx for all the feedback, I think everyone is a little right. I've haven't got the equipment yet for testing original , specific and final gravites. Although I understand it all. The yeast used was the so4 ale yeast, so perhaps I would have in this instance better off with the ec1118...

Thx, appreciate itm, just getting started. Trying not to repeat mistakes made in the past.

I just racked a gallon of the cider house yeast, three weeks fermenting, and it was jacked with too much brown sugar. Wow is it dry, letting it carb up right now , we'll see.

I was wondering, in one of the posts in "cider for beginners" it states that added sugar is not necessarily responsible for a sweeter cider. I was wondering, I think I over did the sugar. I added, approx 1 pack-approx 2lbs- in one gallon of cider. It fermented for about two weeks before...

Me too. Transplant from the northeast, pass the scrapple...

I'm trying it out now, pitched back on 2/20. Added sugar to the cider to begin with, still fermenting today, no off odors coming through air lock.

Newbie, been playing around with some hard cider, got a couple of jugs goin. I'll pop on over to the cider group. Thx again for the site..