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I ended up going with Montrachet based on AHB's recommendation and because I decided that I didn't want to make too many changes to the original recipe at once.

The cran-cocktail is just CB juice, water, sucrose, and asorbic, so it should be fine to ferment. I've used cote de blanc for several batches of cider/apfelwein with good results, but I don't have in on hand. The LHBS is a pain for me to get to and I'd rather use what I have.

I'm starting a batch of hooch tomorrow using 50/50 cranberry cocktail and applejuice (with 2 lbs sugar for 5-gallon batch). I have Montrachet and EC-1118 on hand. Which do you guys think will give better results?

I would think that wood barrels + freezing = bad news. I could very well be wrong, though. If it were me, I'd be looking for artificial means of raising the temp, like heat blankets, space heaters, aquarium heaters, etc.

Another 5 started. 10475.5+5=10480.5

Somewhere around page 40-50 of the original apfelwein thread has an email from redstar. Long story short, Montrachet will ferment into the low 50's and maybe cooler. It will just go slower than when warmer. I went nuts looking for cold-tolerant yeast before reading that thread.

Very nice work. I hope I can make something 1/10th as nice.

10414.5 + 22 = 10,436.5 :mug:

I believe that is for cane sugar, not corn sugar (dextrose).

I really like those tags as opposed to adhesive labels that are a pain to remove. Did you make them yourself? Are their direction online?

Google says 1 lb = ~3cups.

OK. I bought 1 of these. It's made in Mexico by this company: Plásticos Iris Agua It has a screw-on cap. I immediately took a big whiff as soon as I first removed the cap and there is a slight smell which I can only describes as a hop-like smell, believe it or not. (This might have...

Sorry. I'm a newb and didnt realize that this was debated so much in the past. I searched "pvc" before posting, but didnt find anything. Any rocket surgeons in the house?

I'm finding some conflicting stuff online. I think we need to find a scientician to comment on this. One thing I can say for sure is that the walmart bottles feel much more substantial than better bottles. I might try a cheap batch of cider to test one out. As far as "food grade" goes, I...

I was strolling through walmart today and found 5 gallon water cooler type bottles for $6.50 each. They have a recycle code of "3", which I understand to be PVC. I did some google-fu and it looks like PVC does not leach chemicals unless you heat it or otherwise abuse it (It gets the same type...

Thanks guys. The LHBS was out of S23, but I got some EC-1118. Will I need a blow-off tube for the EC-1118?

Hi. New poster here, but I've been lurking for a while. I recently got back into wine making after a long hiatus and have been venturing off into cider territory as of late. I have done a couple of batches of cider so far. To date, I've only used cote de blanc yeast for my cider, which has...