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I really want to try something like this. I love Twisted Tea and would like to make something similiar without having to stabilize, since I bottle-carb. Does anyone have an idea of how much slenda I should use to get a sweatness level similar to twisted Tea?

I think I prefer EC-1118. Very clean tasting. Very quick to ferment and clear. Only down-side is that it needs a blow-off tube... even in my 55-60 degree ferm temp.

Is the cider pasturized? Preservatives?

If it were me, I'd just let it ferment and drink as is. I like dry wine, though. The peach flavor will not disappear, but will be less obvious without all the residual sugar. If you have your heart set on a sweet, peachy wine, then you could follow the kit instructions and add some sugar...

Are you sure the F-pack has sorbate in it? I've heard of people purposely adding the F-pack to the must from the start to obtain a dryer result. I know Wine Expert kits have the sorbate separate from the F-pack. Not sure about Island Mist.

Left front: cell phone, nicotine gum, car key, motorcycle key, and a to-do list (what I should be doing now) Right front: Small creditcard/ID wallet, keyring w/ house keys and bottle opener, moneyclip / pocket knife combo, some loose receipts, and a Benchmade 9050 AFO auto clipped to side...

EC-1118 is significantly faster than any yeast I've tried, included Montrachet.

+1 60 min is my go-to beer. I'm a DE person and have been drinking DFH for a long time. I also like Stone IPA (the regular kind. Ruination is too much) and Hazed & Infused. I love the hop smells/tastes and 90/120 minute is way too malty.

Thanks! :mug:

11,168 + 10 = 11,178 We are a thirsty bunch.

Cool. Should I rack or stir when I add it, or just dump it into the carboy and let it mix on it's own?

Thanks. If I decided to bottle it now, would the pectic haze effect the flavor at all?

I have a batch of apfelwein that isn't clearing. I had a brain fart when making it and decided to boil 3 quarts of AJ and desolve the sugar in that. Recipe is: -~5.75 gallons AJ -1/2 tsp fermaid k -2 lbs cane sugar -Must poured onto a fresh yeast cake of cote des blanc I've used the...

When I was low on bottles, I bought some "Pacific Peak" cab at the local wine store for $3/bottle. The stuff was pretty bad. Since wasteing wine = alcohol abuse, I was determined to drink it. I just took quick gulps of it and chased with a beer. It went down much easier that way. It was...

Alcohol may contain more calories per gram, but they are good calories.... they get you drunk. Carbohydrates only contain empty calories that don't get you drunk. :mug: (The above opinions are made with absolutely no reasonable degree of medical certainty.)

EC-1118 tastes slightly cleaner to me, but the primary reason I prefer it is b/c it is a faster and more consistent fermenter than Montrachet. I only have 5 carboys, so I like getting my hooch into bottles asap to start more batches and EC-1118 facilitates this.

FYI- I just tasted my batch of apfelwein from this carboy. It's the best batch I've made to date. Absolutely no weird flavors. YMMV. I'll post again in 30 years and let you guys know if I've grown a tail or something. :D

EC-1118 has been my favorite apfelwein yeast to date. However, for this experiment, I wanted to stay closer to Ed's recipe and I was afraid of getting too dry/tart. If I like the Montrachet cran-apfelwein, I'll try my next batch with EC-1118.

11078.3+5= 11,083.3

I plan on bottle-carbing, so that's a no-go. If it ends up too tart I'll probably just cut it with sprite. However, I like things very very dry and tart, so I expect it won't bother me too much.