Recent content by pistolpete

I used it more so cause the guy at the LHBS said it was the only one to use. When I went in the second time, after a ton of reading on here I grabbed a pack of Nottingham, and he just about wouldnt sell it to me, as in his mind the only yeast to use for cider is EC1118...

Just to ask.. so you are saying a gravity move of .003 is pretty much directly related to 3 volumes of CO2?

No it's in some Ez-Cap Flip Top's I grabbed from the LHBS. Just to note, being my first batch I wanted it carbed so I did add about a 1/2 cup of dextrose to carb it when bottled (wanted a light carb). I had checked the SG again before bottling and it didnt really move from the 1.005... if it...

Just to ask... How long should it be left for? I realise there is no specific answer to this as it depends on the cider iteself... but a general idea of how long it needs to sit before bottling?

I was somewhat suprised from the reading I have done too that it stopped there, I was expecting it to go down below 1.000 if not lower. I guess I didnt realise I was rushing it, as most of what I have read has said once the SG was stable it was time to bottle it which it was at a constant 1.005...

I had bottled my first batch over the weekend, and had one heck of a battle trying to keep the syphon primed and flowing from the carboy to the bottling bucket. There seemed to be alot of carbonation left in the carboy and when it was going throught hs syphon the carbonation was building up...

Thanks for the responses. Just to ask a silly question, basically I will bottle once I have taken 3 or so gravity readings where it hasn't changed? or as long as I am down around the 1.000-1.005 I should be good to go?

Little back story. I started a batch back mid January, I left it in the primary fermenter for about 17 days. At that point it has slowed down to the point that there was very little if any airlock action. I racked into a glass carboy Feb 7th. Basically I have left it sit, I took a gravity...

The thing that would worry me is that at the high temperatures it is used as an oxidizer. It doesnt say that at low temperatures it doesnt cause oxidization at all, just that it is used as a propellant for things such as whipped cream... If it were me I'd see if CO2 canisters fit you...

If my memory serves me correctly, normal lemonade concentrate contains a fair amount of sugar itself. A quick online search, some concentrate lemonades are at 16g. (.6oz) of sugar per 250ml serving, so in a 5gal batch made from concentrate you are looking at 3.2lbs +/- of sugar in the...

Thanks CvilleKevin, just wanted to make sure. It's already doing it's thing, haven't opened it, just some bubbles out the air lock.

So just started my first batch today, using a EC1118 yeast (recommended at the local shop). I took some advice from someone here and kept it simple for the first batch. I am using pasteurized cider from a local press (against the advice of the local shop), one less step not having to sulfate...

Yet another google guided sole. Was searching for info on brewing hard cider and after 2-3 times ending up on this site for the information I was looking for figured I'd join.

Thanks again, looks as though I am picking up a couple jugs of cider this Saturday at the farmers market and giving this a go. Thanks,

Thanks for the quick response. Just after reading a few more threads in the meantime have another quick question. I have access to fresh pressed unpasteurized cider, would this be a better option to start with then say a pasteurized juice/cider. The local source actually supplies both...