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Wow! I use 3 teaspoons of truvia per gallon! I bet yours was some sweet cider!

Bought two 1 gallon glass jugs. Got some Nottingham ale yeast on hand. Gimmee some recipes to mess around with other than the standard cider or apfelwein recipes! ETA: I like the standard cider and apfelwein...it's just that I have 12 gallons of that bottled. :tank:

Correct me if I'm wrong but....if the one on the right is still slowly bubbling, as he says, there should be a nice blanket of co2 in there so oxidation should not be an issue.

I bought a couple of 1 gallon glass jugs to mess around with some different recipes. For those of you who use apple concentrate...do you add water just like you were making apple juice to drink or is it straight apple concentrate into your carboy??

I usually add the priming sugar (dissolved in warm water) to the bottling bucket first and rack the beer on top of it to ensure an even mixture.

Whirlfoc.....

Not a good analogy. Based on the original post, you would have sanitized your hands before leaving the bathroom. :ban: Back on topic...some seem to be missing what was asked. He is skipping the cleaning since the bottles are rinsed and then sanitizing them. So...is the cleaning necessary...

I plan on doing a 3 gallon batch of local pastuerized cider and pitching WYeast 4766. This is my first time using this yeast. Also, for the first time, I plan on adding NO sugar...just let the yeast work on the natural sugars in the cider. Hoping to end up with a 5% or so cider. Since...

Primary container for 3-4 weeks. You will not add the priming sugar until you are ready to rack it into your bottling bucket to either bottle or keg. That sugar will add your carbonation.

I am jealous!

10 days is not enough time.

Just started delving in Cider this fall. We have a local orchard that supplies gallon jugs to be sold at my supermarket. The question just hit me the other day...is cider seasonal? Is it safe to assume that I am not going to see this cider in the store for much longer??

I have backsweetened a couple of batches with Truvia and have been satisfied with the taste. I don't use a lot...just enough to knock the dryness down some. I think I used 3 teaspoons per gallon on my last batch and it came out decent. ETA: I also keep a tray of apple juice ice cubes in the...

Is it a 3 gallon Better Bottle? Mine does the same thing because of the raise in the plastic on the bottom center.

I just backsweetened some cider with Truvia and primed with brown sugar. I have 3 gallons of Apfelwein that is 5 weeks in to the process and I am thinking of just carbing.

You hear a lot of talk about backsweetening and carbing but has anyone ever done cider or apfelwein and kept it dry and carbonated? Thoughts?

Nevermind...misread your post.

Naaaa.....2 tablespoons per gallon of cider is not gonna cause that. Maybe a teaspoon in a cup of coffee but that is a totally different story!!

If I want to store carbonated bottles at room temp and do the following, I will not need to worry about pasteurizing or bottle bombs: 1. Let the cider or apfelwein completely ferment to 1.000 or lower getting the same reading over 3 day periods. 2. Backsweeten with Xylitol since it will not...

Added the gallon of cider to top it off and kick start the fermentation again. We'll see what happens.