Recent content by ram6519

The yeast I used was Lalvin D47. Not sure what de-gas the mead means but there was an air lock on top of the carboy. I added all my peaches at the beginning not staggered. Temp of the room was about 68-70 under a ceiling fan. All I was told at the brew store was add it all together and in 9-12...

Hey guys, started this Peach mead 16 weeks ago . It is a 2 gal test batch with 6 lbs of honey and about 3 lbs of peaches. The hydrometer reading at the start was showing 22% and it is right at 0. All the peaches settled to the bottom about 2 weeks ago. I tasted the sample when I tested it and it...

My first batch of Cider went off without a hitch but the 2nd batch not so easy. 1st Batch: 2 Gal Motts Apple Juice 1 lb Corn Sugar 2 Tsp Yeast Nutrient Acid Blend 1 tube White Labs Sweet Mead Wine Yeast WLP720 First day I had good activity so I it ferment away. I had to go out of...

What stage are you at? Primary, Secondary, bottled cider???

Count me in

This is my first batch of Cider. Today is day 18 in the primary and it is as clear as when I bought they apple juice in the store. We tasted the Cider this morning and my wife says it taste like a White Wine. It is a little dry for my taste. So if I add a couple of Campden tablets and a can or...

Well actually with this being my first try I didn't want to take a chance and mess up a full 5 gal of Apple Cider so I went with a smaller amount of 2 gal. I hope that much headspace won't make a difference in how it turns out. The Cider has turned almost orange but the air lock is still...

The first pic is when I got everything mixed up and put together, the second is after about 36 hrs and the 3rd is after 3 days. It is basically 2 gallons of Motts Apple juice,a tube of Sweet Mead Wine yeast, 1 pound of Corn sugar, 2 tsp of Yeast Nutrient, and some acid blend. The temp in the...

In the area that you have your cider fermenting what temperature is it in that room or area? I live in the deep south and my normal house temp is about 77 deg in the summer. Is that too high or would it ferment too fast? Winter wouldn't be a issue because I keep the heat set at 68 deg, I could...

Ok, I want to start making my own Hard cider. I have done alot of reading on here and other sites. Right now I have no equipment to do this so I was hoping you could help compile a list of everything needed hardware wise to make a batch. 2 - Glass Carboys (5 or 6 gal) 2 - Drilled stoppers...