Recent content by Trapper1196

I'm not carbing it, gonna go with a still cider...or at least 5 gallons as still cider anyways.

I have 10 gallons of hard cider that have aged in 2 carboys, I want to back sweeten and bottle now. Do I dose with campden tablets (550mg) first, and if so how many? Then 24 hours later does with sorbate before sweetening it?.....Oh, and it fermented out dry before aging.

Yes, I used fresh lemon juice. Think Im going try another batch since Im buying six bags of organic lemons to zest for lemon chello. Gotta do something with all those lemons after I zest them lol

so I checked again and it was at 1.020. I also tasted it and Im kinda likeing where its at right now. Could I cold crash and re rack it and add potassium k to stop the fermentation/stabilize it??

I originally wanted to start with hard cider, but when I seen the lemon wine recipe in my Everything Hard Cider Book I decided to try it. I did look at the Skeeter pee recipe, I decided to use the one in my book since it seemed simpler and it was my first try at brewing. Guess I was wrong after...

I did end up adding some nutrients, about a teaspoon and a half(directions called for 1 teaspoon per gallon, Im doing a 5 gallon batch). Original recipe called for rehydration nutrient.Since I didnt know what that was I skipped it, guess I should of done more research first. I put the carboy in...

Ok, so I started a batch of Lemon wine on 1-27-13(20 days ago). 2 liters fresh lemon juice 8 pounds sugar 4 1/2 gallons filtered water 1 packet dry white wine yeast( I used Lalvin 71B-1122) 2 1/2 teaspoon potassuim sorbate 4-8 ounces sugar syrup for back sweetening The recipe called...