Recent content by wirbech

I live in Hillsboro Oregon and brew with EC1118. As for the temps, 1118 says that it will ferment down to around 45 degrees. I tried a batch in my storage shed, which is around 55 degrees and it did ferment, but really slow. What normally would have taken 2 weeks, took over 4 at that temp. I did...

I have used 1118 quite a bit, and usually let it go for about 1 month to 5 weeks then bottle. I let it carb and condition in the bottle for at least a month before drinking it. The yeasty taste goes away by then, but with all ciders, it gets better as the time goes on.

I have added blackberry juice and cranberry juice.

Lavlin EC 1118 will ferment all the way down to 40 degrees. It will give you very dry finish though. Right now I have some sitting in the primary at 58 to 60 & it is still going strong.

I did something simular for my first test batch of cranberry apple. The only things that I did differently was to add one cup of corn suger into the juice and Lalvin EC 1118 yeast. Put all the ingrediante into the gallon jug with a full packet of yeast at room temp (75 degrees). Then let it go...

It depends of what size of carboy or bucket you are using. The best way is to use a device called a theif to pull off a sample then use a testing tube to put the hydrometer in to test. If you dont have one then you can just pull the stopper and put the hydrometer in, give it a spin and let it...

The best way to tell if it is finished is with a hydrometer. If the reading is at 1.000 or around there, then it should be finished. I would take a reading and then check agian in a day or so later. If they are the same, them it should be done and ready to bottle.

Congrats on your first batch. You can bottle it one the bubbles have stopped and the gravity is not going down. I usually check mine after the bubbling had stopped and the gravity has been the same (1.00) for 4 to 7 days. I check it and then seal everything up and check again in a few days...

I use the EC 1118 yeast for my ciders, it produces a very clean but very dry cider. You will have to back sweeten and let it age to get better cider. Never used anything else.

You can back sweeten the batch using frozen concetrate or add a flavoring to the batch right before bottling.

I used 1 cup of corn suger put into my 6 gallon secondary carboy the day before i bottled it to provide carbination. This worked pretty good.

I only use the concentrate with still ciders. I put in the juice, let go until i like the flavor, the throw in campden tabs to stop the secondary fermentation that started. If you bottle with yeast still going, you may blow your bottles.

I use lalvin EC 1118 for all my ciders, they come out on the dry side. I use 1 large can of Tree Top frozen concentrate per 5 gallons to back sweeten mine. Turns out pretty good, at least I think so. Just checked my last batch, SG was 1.076 when i started, pitched the yeast on 11/3 and tonight...

I have had great luck with Lalvin EC 1118 yeast. It ferments at a wider range of temps and will produce a higher ABV. I have used this for my English Dry Cider and Cranberry Ciders with good results. Ferments fast and strong, yet drops sown and clears out fast. I have 2 batches going with it...