Recent content by tehbeast87

I did taste it, its lacking a bit. Still a bit cloudy too. I did a 1 gallon test batch. I used yeast nutrient at the beginning and actually added some more. I did plan on cold crashing if it were low enough.

I used nottingham, a good amount of it too. Its been ranging from 64-70 degree but usually right around 66-68.

So I started my cider 6 weeks ago this coming wednesday. I decided to check the gravity and it is only sitting at 1.040, down from 1.080. My ending was suppose to be around 1.010-1.020 and then I was going to age it some more. I did notice that it was still bubbling a little bit, not enough to...

I appreiate all the info. Now if I go with an ale yeast or something designed for beers that will "crap out" early, should I change the amount of sugar added? I assume the OG and SG change with ale yeast since its lifespan is shorter? Also, would it be possible to carbonate in the 1 gallon...

All that actually makes perfect sense even though I don't know a lot about brewing. Now on the bulk aging, do I cap off the carboy and let it carbonate or let it sit for a while with the airlock still in place then bottle it to get the carbonation?

Hey all, I'm new to the forum and home brew in general. I want to make a cider with about an 8% abv or so. I am wondering how much sugar should be added to a 1 gallon carboy to achieve this and what the OG and SG should/might be around. I am using Edwort's Apfelwein as a guideline and noticed...