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I am at a bit over 6,000ft so more than 2000 meters myself. Which way do you think that would skew the scale? More PSI to get to the desired Co2? Real quick, you say you have a bottle that's back up to 10 psi after pasteurization. Is this at room temps or fridged? Also, hope you and yours...

Wow, that's something. I got a nice head on a bottle made with EC-1118, bottled with just added juice for about 5-7 days mid 60's, then cold crashed. After a couple weeks in fridge, pressure is on the rise slowly and my second to last bottle did that ^^^. I think I'll get to that last bottle...

I got it at the larger of the two Walmarts in my area. Does it make good cider?

Well this is a forum about making drinks, so . . . . . plus I'm half Polish, so I can be easily confused. Thank you so much for the sage information.

Well Merry Christmas to you down under from me, where? Up over?? Anyways, it seems as though you, me and Maylar are the only ones to post about using pressure gauges for bottle carbonating. However, Maylar has moved on to keg carbonating. On that note, I came across Maylar's gauges while...

A new gallon using Musselman's fresh pressed with S-04 last Saturday. 1672 + 3 gallons for ^^ rickbuddy + my 1 = 1676

Just curious. I use StarSan. After making a batch in my sink for doing a big rinse for bottling and making a new batch, I usually take off some into a bowl/bucket. As long as I use it just to rinse and not clean, how long could it last?

OK, now I am confused. In the first quote you suggest a process for bread yeast to use in place of the nutrient I have on hand. Then in the second quote you suggest it may impart flavors I may not want, i.e. bread. I am not making mead, but apple cider from store bought juice. Albeit this...

Hmm, now I might have a good use for that fleischmanns I bought before I read about better yeasts after all. Many thanks!

Before I found this site, I just used somebody's links to buy some of the 'stuff' I/we use for cider. Now after cruising this site, I've found that there's a few variants for some of these ingredients. The nutrient I ended up with is (and I'll massacre the spelling) Dimonium Phoshphate. Is...

Awesome post, thank you. I like the idea of someone else using and sharing their PSI readings as well, since that is about as scientific as I've been getting. May I assume that you're talking about 70F when you mentioned your 30PSI?

<--- As you can see that's all I like to make is a clear somewhat sparkling cider. For me, I usually bottle carbonate after about two weeks in primary, by that time it is clear to almost clear. After bottle conditioning for a week or so, and then cold crash it is definitely clear. About 4...

Just curious ealu-scop, what yeast are you using? What temp for carbonating?

That's my thing. My retro home isn't the best on climate control so my heat was varying between a drafty 65F and 68F. Now that I've turned it up a couple few degrees where it is between 68-70 ish, my bottles are carbonating better. And I think I failed to mention, I live above 6,000 feet. I...

I also thought of this, but like the fact that the S-05 and CBC-01 say they drop nicely. EC-1118 is kind of silty. Honestly, once summer comes back, I'll probably have no problems carbonating. My retro home isn't as well climate controlled as some so keeping the temps up at 67 and now 69 the...

So I came back to this thread because I've been having trouble getting anything to carbonate unless I used EC-1118 for primary. That EC-1118 is a beast. But I had a batch of S-04 that even after two weeks and reaching about 27-28 psi just wouldn't carbonate. I even took it out of the fridge...

Surely you jest . . . . .

One more gallon of juice this time just tossed on the used yeast from my Apple Jack ferment started two weeks ago. 1661 + 1 = 1662

I suppose I was just being lazy. And then since I haven't really done anything much different in the way of source juice and/or additives, I thought this would be a nice lazy way to try something different, lol. So I did.

In my travels about this site, I've seen plenty of folks talk about tossing their cider on the yeast cake from either a batch of beer or even one of cider. My question is, do you need any more nutrient and/or pectic enzyme if you usually use these things?