Recent content by SwedishPimple

This is very helpful - thanks! I've consulted the makinghardcider.com site quite a bit - very helpful as well. She suggests adding 1/8 tsp of yeast to the carboy if the original yeast goes dormant due to cold, time, etc. Is this something I could try to bottle carb the 1st batch? I don't...

I've read in numerous threads that sweetening in secondary with an apple/cherry concentrate can work well. If anybody can help me - my question to piece together my final steps before bottling is whether any additional steps need to be taken? I've already added the correct amounts of...

Thanks to everybody for their input in helping me out on my first time - I've racked my first batch (Nottingham ale yeast) and it's settling well. I was going to wait to back sweeten until my second batch is racked so I can do both at the same time. Any recommendations? Some have stated that...

This is very helpful - many thanks. Would you recommend pitching a second packet of Nottingham ale yeast with the yeast starter method you recommended? I pitched champagne yeast in the second batch last night after a 48 hour wait after adding campden tablets. No obvious signs of fermentation...

Oh - no, I realize that! I just appreciate any kind of help whatsoever. My first try with some risk involved (plenty of thirsty guests awaiting a big harvest party my wife is planning). Still no obvious signs of fermentation on the Natty - I pitched champagne yeast in a second five gallon...

I'm fermenting in a 5 gallon carboy with airlock so I'm not sure if that qualifies for "100% air tight," but it's reassuring to know that I don't need to freak out if fermentation has not begun right away. I went ahead and pressed another batch of juice last night - I used pectic enzyme this...

Thanks - I thought it would be fun to try and see if I could get a gallon of juice to take with the wild yeast. Nothing yet, but it's been 5 days...

Actually, that is exactly what he said - "sweet" does not equal "fruity." My bad...thanks!

I did not rehydrate the yeast - basically because I don't know how to properly do it and some of the recipes I read did not include this step, so I decided to pass it. Good to know that failing to rehydrate increases lag time - thanks!

Okay I did not realize this - based on other posts and articles I was expecting this thing to get going right away. I intended at first to use champagne yeast since I do not have access to cider yeast in my area but the nice gentleman in the homebrew shop (who also brews for a local micro)...

My wife and I ran into a great opportunity to make cider this fall with access to a variety of apple trees and press. We've been making juice, which is delicious but my attempt to make a batch of hard cider has hit a wall. I've read a TON of different recipes and suggestions and have followed...