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Excellent job!

As a guy with over 1,000 cigars in a cabinet humidor, I have to say....what a darn good idea! Good thinking!!

Anytime I use corn sugar I have noticed similar coloring. It will clear.

We all suffer from it but you have to remember that usually, the less you mess with it, the better it will come out. I have 20 gallons bottled for aging, 10 gallons fermenting since the end of december, and a test gallon of cider racked on blueberries that looks delicious! The blueberry one...

7 days is not enough time. Wait 3 weeks minimum at 70 degrees before trying.

Don't worry....we all went through that. :D

That's what I do. They are round, go through the printer, and fit on the cap. Makes life grand!

Bubbling away?

Once you have added enough sugar to get above an 8.5% (approximately) alcohol content, you are leaving the realms of cider and moving into apple wine.

Being a teacher, all I have is play money since I haven't received a raise in 5 years but I am still gambling on the dry side of the spectrum. :D

Normally, a cider will ferment out very dry and most (that want a sweeter cider) try to figure out how to backsweeten it without starting up fermentation again. The debate we are having is that due to the high amount of sugar you added, will your yeast "peter out" prior to consuming all the...

I guess we'll have to agree to disagree for a couple of months until hopefully the original poster gives up an update. :)

I see where you are coming from but just don't know if I would classify 1 pound of sugar in a gallon of cider as huge is my issue.

The S-23 is a good choice for something that would hit it's max pretty easily?

But do you see what I'm saying? On any given day, you can find a thread about someone who wants a "sweet, sparkling cider." Instead of discussing backsweetening and bottles bombs and pasteurization, why isn't someone chiming in with a recipe that produces that based on a yeast strain if that...

Hey! I didn't say I am right....I just said my money is on a dry cider! If it was so simple to get a sweet final product, why are people banging their heads against the wall about backsweetening, what to use, how much, etc? Why not just offer a recipe that takes a certain amount of sugar to a...

My name is not guy and my money is still on it being dry. One would think that half a packet split between two 1 gallon jugs would certainly ferment out.

You can backsweeten it with a non fermentable such as truvia or splenda to your taste and then add the needed amount of sugar in order to carbonate.

Actually, you will taste none of the sweetness once it ferments out. All that large amount of sugar did was raise the final ABV percentage. Which in turn, will add more timed needed to age in order to mellow out.

Not a problem. I appreciate the info!