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Finally bottled my last two for batch and started another from scratch. 3qt Walmart great value, 1c sugar, 2.5g EC-1118. Going back to my roots 217.5 + .75 = 218.25

So what I last posted pictures of became this: Well, actually there was one more half bottle, but . . . Damn it's good.

Yeah, but I like the way you said it above, because it is almost how you two seem to approach it: LOL!

Glad you got a good batch. You and that pharmacist dude always go WAY over my head, but I sure would like to get to the level you're at and quit spending good money on so-so beer from the store because I'm right there with you. FWIW, I'll add another vote for EC-1118. In fact I think I'm...

I'm more into my dry ciders as well. I'll add about 2Tbsp+1tsp sugar to my 1 gal batch and bottle that into flip tops and one plastic soda bottle now with a pressure gauge in the lid. Sit at room temps (66F ish) until I reach about 30-35 psi and then put them in the fridge. However, I got...

Now what pray tell is teddy going to do with those?: Sorry for the sideways.

Put another gallon of Great Value on top of my last cake of EC-1118 with 1-1/4 c sugar for OG 1.08. 180.5 + 1 = 181.5

Before we get too lost in drink . . . . Actually Tancred the Brewer started 5, so from there it is 154. 154 + 5 WRFarm + 5.5 kacey1973 = 164.5 so far

Let's see, I think that was just under three quarts of Great Value (WalMart) juice, 1c sugar, 1/2 tsp pectic enzyme, 1tsp yeast nutrient, 1-1.5 gram S-04. Ferment in plastic bottle juice came in for two weeks. Racked off lees into gallon jug with 2Tbsp, 1 tsp cane sugar dissolved into the about...

Yeah, I thought I'd try something different since the S-04 has been really slow and not so effective this winter in getting a good carb on.

Here's my gallon of musselman's with a cup of sugar after three weeks with S-04. Getting ready to bottle carb with some bottling yeast.

I was going to see if anyone else chimed in who knows more than I, which is probably everyone, hehe. I did a search of threads here and it seems that you can add it whenever. Suggested you mix it first with a bit of your cider. It won't clear very fast, that is why with the yeast is the...

My, my, my, how clinical you guys are. I mean no offense but it makes me wonder how my method even works if you use all that fancy equipment and serious measurements and time. My last batch, I took the room temp juice, added the sugar I wanted to and shook the heck out of it. Took the 4-6 oz...

I have been told by the masters here that you should add it about 12 hours before pitching your yeast. I don't think it is recommended to add it post ferment at all, but let's see . . . . .

Last year's thread stated that the rules are for when you started the batch, i.e. pitching the yeast between Jan 1, 2020 and Dec 31, 2020. So for me, I've only started one gallon last Saturday. Making some super high octane which I'll probably turn into Jack. Does that count?

I know you're right, but right now I'm just using the real cheap stuff for my juice and for some reason when it is cloudy, all I taste/smell in it is yeast.

Tough crowd. :)

So, I guess that's it. Only one thousand, six hundred, seventy-six gallons of cider recorded as being made here by the users of this site for 2019.

Another welcome to the cider side. I've used EC-1118 a lot and in some ways, still sort of prefer it. I am way new to this, make one gallon batches at a time and only have about 10 batches in total, that last to be bottled this weekend. I am kind of leaning back towards using EC-1118 because...

I pretty much spelled it out, but feel free to ask anything you like.