Recent content by roadymi

Atomic fireballs.....10 / gallon, honey,

Should be spot on.....normally .003 carbonates fine.

When we started I went to LHBS, told them I wanted a "quality" kit. He set me up with everything I needed and upgraded the components he felt necessary, major changes were a floor corker, glass carboy, instead of plastic. 3 years later we are up to 8 or more carboys, multiple fermenters, a...

,003-.004 will get you adequate carb levels and be safe.

Yooper is right......there is no way EC1118 should finish over 1.00 on it's own with an OG of 1.081.

1...EC 1118 too aggressive for cider, strips the apple flavor. Give it some time it may come back with aging. Many prefer to use Ale yeasts. Nottingham is quite popular. 2.... Depends on apple varieties in the cider. Good eating apples don't make the best cider. 3...Did you take any SG...

D-47 has likely maxed out, ale yeast didn't stand a chance. I would make a very aggressive starter by rehydrating some ec 1118 with a cup of your mead diluted with a cup of water. Wait 24 hours add another cup of mead, wait another 24 and pitch into your mead. Some nutrients would be a good idea...

you'll be fine as long as you used recommended dose of priming sugar.

It works that way for grapes so it sounds feasible for apples.

Sweeter will be better than dryer for a short term cider. Also keep the ABV lower as stated. I think I would go with a ale yeast instead of a champagne also. Cinnamon can be added anytime but go easy. 1 stick in 3 gallons for a week or so.

Sounds fine except no reason to heat honey. It is naturally antiseptic. I warm it just enough to make it pour and mix easily. I just sit the bucket in a sink full of hot water. Overheating drives off the desireable aromas of the honey.

I had the same experience this year in central MI. Our apples were all imported because of the freeze....not sure where they came from.

use a plastic soda bottle for a tester. You don't have to take the top off, when it get rock hard time to pasteurize the batch.

I guess my question would be why? If you cold crash, rack to keg & keep cold why would you need to pasteurize?

What yeast and what abv did you shoot for?