Recent content by jondmn

Thanks for all of the input. I was thinking about adding it to some apple cider instead of the corn sugar I usually use to make it a little "heavier" flavor.

Has anyone had any success brewing with molasses? I have wanted to try it doing it, but wanted to check and see what everyone's thoughts were.

I use about 3/4 of a can of frozen concentrate.

I used the wyeast last time I made cider and it was really slow. I prefer cote de blanc from red star. I think it leaves a better fruity finish and its much faster.

If you used an ale yeast its probably don fermenting, or at least close ot it. I'd put into a secondary and let it sit for a few weeks.

I lile to carbonate mine with frozen concentrate. It sweetens it nice!! I use about 3/4 of a can before I bottle it. I always use one champagne bottle with a replacable spring-loaded cap. A lot of wine stores have them. Then I can test it in 2 to 3 weeks to see if the carbonation is right...