Recent content by RelicBrewingSupply

I'm glad most of you enjoy the recipe. The idea for this recipe came from a drink from Starbucks, their Carmel Apple Spice that the SWMBO always drinks cause she doesn't do coffee. I tried it once and decided to try my hand at making it alcoholic, all the new collaborations and variations will...

Use WhiteLabs Nottingham. Using Danstar Nottingham causes bombs, dry is notorious for contamination.

Yes you can the only difference will be the dryness. Using the Montrachet will leave a very dry cider. If you don't add K sorbate before you bottle I suggest you use champagne bottles and can carbonate. Wine yeasts are very hearty and will eat every bit of sugar and make bombs in any normal...

Yes, that is odd. The syrup alone will provide plenty of sugar for carbonation and the campden will only prevent "wild" yeast from growing. I'm guessing the yeast were mostly dead but since you have them in champagne bottles, give them all a LITTLE shake to maybe rejuvenate the yeast/sugar...

Hello from Layton

Nope, it's quite common when when making wines from fresh fruit. Sulphates won't have any detrimental effects.

They usually took me about a month just to let them ferment and clear by itself. Once it hit that stage and I added the concentrates and syrup, let it carb a week and enjoy.

Nigel & Shawna are awesome! Very knowledgeable and can I just say how great it is to have a home brew shop here in the Ogden area! If you get the chance, they are worth checking out... Beer, Wine, Soda, Cheese Making & soon Bee Keeping supplies. Web: http://usfogden.servebeer.com/...

Just for some basics, the Campden is only used to help stop or prevent any form of wild yeast and some bacteria from reproducing. Campden will not stop/slow any brewers yeast. K sorbate or Potassium Sorbate however, is simply a preservative and this does not kill yeast, it just slows or stops...

Simply, if you want to naturally carbonate in a bottle ONLY add the campden. For a still (flat) cider add the campden and K sorbate (potassium sorbate). Or keg if you want to false carbonate.

There really isn't other than one is a liquid yeast and one is a dry yeast. I'm not an expert so I couldn't say what could possibly change that would cause this, I'm only reporting on the results in which I had.

Yep, I did a smaller batch test and for some reason this Danstar Nottingham is making bombs and my batches with WhiteLabs Nottingham are coming out great. I'm sanitizing the hell out of everything with hot water and iodine.

I also had a similar issue once, not sure if it was a bottle cleanliness issue or the yeast, I only use Nottingham. However when I first made this the first 3 batches were with White Labs Nottingham and came out great but I did have then next batch with Danstar Nottingham explode half my...

You are correct, however. When I made the recipe though I had no intention of stopping fermentation as I wanted a carbonated cider not a still cider. If you let them ferment all the way through they don't make bottle bombs, or if you prefer to keg then YES also add the K sorbate and force carb.

I usually let the concentrates sit out so they are liquid before I add them and simply stir in with my mash paddle. A little stirring and it will be thoroughly mixed, no need to put it in a paint shaker :)