Recent content by shaunramseygriffin

This is what it currently trying looks like

I did not. The instructions said to bring the packet up to 70 degrees which I did and just pour it in.

so i have a question. i used live yeast for the first time the other day using edinburgh yeast. i followed the instructions exactly and almost 2 days later i have no gurgling at all. i pitched dry yeast at the same time to 2 other batches similar but different that are going nuts. i am not new...

So. I have made easy cider with raspberry and blackberry. Up until now I have made 1 gallon batches and finally made a 5 gallon batch. This batch isn't as clear and robust sadly. And each of my 1 gallon batches has turned out great. AM I doing anything wrong just multiplying the batch and...

I have made cider with fruit in the favorite seem to be raspberries and blackberries. I'm brewing cider with blueberries and cherry right now

I don't see why not...I have made blackberry, apricot, raspberry, cherry and blueberry.

2.5 weeks later and I have carbonation. Going to pasteurize on Wednesday. Tastes soooo much better with some fizz after it has mellowed. Thanks guys

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No I did not. 2 weeks In primary 2 weeks in secondary. Bottled now for 2 weeks. There is some sentiment on the bottom of the bottles too. So it clearly still has life. Haven't refrigerated it yet.

Yeah it tastes fine but flat. All of my carboys and equipment were purchased brand new as well as my capper. The caps are new too so I doubt there were any leaks. And when you say increase the gravity you are talking about sugar levels right ? Sorry, I am still new to this. Thanks

So if I used cider from an orchard and not apple juice then I shouldn't add any more sugar?

Qa23 btw.

Should I not add any sugar to the primary ? I also used a tolerant champagne yeast

The temp hasn't gone below 60. I can add another cube and see. how does adding sugar create carbonation. I don't really understand.

How could I have killed my yeast ?