Recent content by smalone4839

read as much as you can on this forum. It is the best way to learn. Some good and proven recipes can be found in the recipes link above

That sounds to me like your cider is not done fermenting.

The backsweetening is more than enough to carb. In fact, be careful as it can over carb quickly.

looks like a good start, don't forget a bottling bucket and wand. Possible a thief too if you want to sample check out morebeer.com too, they have good prices and free shipping on a lot of items.

Agreed, this is how i have done every batch so far. Only had one issue when my SWMBO said she wanted it a little more carbed. Then i waited too long and ...BOOM!!

FYI- If you can taste the pineapple before buying, do so. Sugars don't increase after harvest, so there is no actual ripening except the shell color changing. Sorry for the interjection, it’s the curse of a produce salesman.

I usually ask what they have to trade. Living where we are it usually is fresh caught fish from the bay, so i am all about it. It has to be a good amount though. Last guy gave me over 2lbs of fresh caught and smoked salmon for a six pack. Totally worth it to me. Other than that, I usually...

Sounds like either wild yeast or the yeast cells in the nutrient weren't completely dead. From what I have read, nutrient is mostly old dead yeast cells. Someone correct me if I am wrong.

Let us know how this went with the agave. I picked up some at Costco last week but haven't used it yet.

Last week i started a Cranberry Apple Cider, 2 gal cran to 3 gal apple. Still fermenting but tasted pretty good yesterday mid fermentation. Can't wait till its done.

I use an old canning pot i got at a garage sale for $2. It is huge and works great for pasturizing

Yes apple juice even from concentrate will work with asorbic acid. Fresh pressed is better but seasonal. Many people on here would say no about the 2 week thing. I say absolutely. Using motts you should start our with a little over 1.05 OG. Bump it up with some type of sugar if you want a high...

Recipe??

Costco and Walmart brands work great too.

I would reccomend putting crushed whole berries in when you secondary. That will give you a nice berry flavor without overpowering. As for stopping early it really depends on how sweet you want it. I stop between 1.016 and 1.01 depending on the cider. BUt some people find that way too sweet.