Recent content by Stfudonny

I'd let it go for at least another week. Sent from my iPad using Home Brew

I would highly recommend it. Either the beer or wine nutrient from wyeast would work. Sent from my iPad using Home Brew

That's my plan. Probably go French Saison if I need to supplement I think. The real question is when do I make that call? I'm never in a hurry, I usually wait until totally still and clear before I move to secondary--8 weeks or more.

I mix everything but the yeast (sugar, nutrient, tannin, concentrate, etc) in a gallon container with about a half-gallon of juice/cider put that into the carboy and then add yeast and the rest of the juice.

I use the Wyeast beer nutrient and follow the instructions. .5tsp:5gal. Works like a champ.

Just started a batch of cider using Wyeast 3724 Belgian Saison. Didn't notice the higher temp requirement.... My brewing area is normally 65-70. Should I add another strain? If so, what? If not, should I just let it go longer?

My brewing area is in the basement...probably 65-70. Any suggestions on dealing with this? Don't really want to add a secondary strain. BUT if I need to, what should I use?