Recent content by Monster481

That sounds like dead yeast and sugar from the apple juice concentrate. What yeast did you use and what was the original/final gravity? A general question for anyone as I am trying to learn through this as well for future, is it possible the yeast had not ate up all the sugars and essentially...

From start to finish this is my Hard Apple Pie Cider that's kicking out 10.1% ABV using pectic enzyme to get rid the pectic haze. My first time using pectic enzyme and was very pleased with the result. I have no sediment in any of my bottles after racking 3 times. Primary to Secondary, Secondary...

Someone of more experience might have some more food for thought, but I have found through research of this site and a few others, that using Potassium Metabisulfite and Potassium Sorbate to stop the yeast and to preserve the batch from fermenting ever again will then allow you to backsweeten...

Did you rack into a secondary to clear the batch of sediment? Did you add anything just before bottling?

Thank you, I'll get to reading here shortly! No I havent, mainly because I don't know how to and haven't looked into yet. Is there a proper way to go about it? I noticed a thread on here solely for back sweeting just haven't been on long enough to read through it.

Ok, so I've been messing with brewing hard cider for the last 3 months now and just recently finished a batch that I got from a thread on here for Caramel Apple Hard Cider. The recipe called for juice, which I used, and did everything according to recipe. My concern is, the cider came out...

Made my first batch with original recipe posted by Upstate Mike using apple juice. Toned everything down accordingly due to doing a 1G batch. Wondering what is the difference from using apple juice versus fresh apple cider from an orchard? Would it require a different yeast? I'm new to the whole...