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Ahh got you. Yeah, some call it back sweeten some call it something else. I do a 'second' fermentation when I bottle to get some carbonation in my bottles. Either way, that juice you mention has potassium sorbate in it which will not ferment readily, however, it will still add flavor and...

Why do you want to do a 'second' fermentation? To carbonate in bottles or . . . ? Either way, I believe the potasium sorbate will inhibit any fermentation.

I like mine clear. This was done with S-04.

So real quick, I started some cider with Nottingham a week ago Saturday. With EC-1118 it will still be cloudy after week one, but clear pretty much by the end of week two. With S-04, well, it clears real fast. I use pectic enzyme on all my batches. This is with store bought juice. It did...

Jason, As mentioned you're going to get a lot of different answers. I'm still new, I've only used EC-1118 and S-04 so far. Well, I've got a batch on Nottingham right now, but not sure how it's going to work out. What Chalky says about the two are correct. If you want to carbonate, I've...

I started another gallon on Saturday. 1297 + 1 = 1298

I'm quite a n00b, but I have found that temps have a great influence on carbonation, well the whole process. I just finally cold crashed some S-04 cider that only got down to 1.02 from 1.065 and it still took 12 days to get to 28 psi. But my temps were around 65-68. I've read here that if...

Eleven days carbing my latest. Almost a gallon same juice same amt sugar, but S-04 this time. Stopped around 1.02. The gauge I got the idea from Maylar. I tried one last Sunday when at 15 psi, plastic bottle hard, carbonation not so much. This picture was taken at 6am this morning. Probably...

Quoted for truth.

My very first glass of my very first batch. This is maybe three weeks and three days after pitching yeast. 3 qt Walmart Juice, EC-1118, 1c regular sugar. Started in Aug so the carb only took about 48 hours. This glass still needed to 'settle' a bit in the fridge, but hey, I was anxious!

Why? LOL. I'm a n00b here. Only doing small one gallon batches for now. Started in August. Just using WalMart GV juice. Six gallons so far for me, so: 1242 + 6 = 1248

Thank you.

So yes, another stinking carbonation question, sorry. In the sticky for pasteurization, @Maylar showed off some gauges to install in the lid of your plastic test bottle, way cool. I have googled a few force carbonating charts and seen the one that Maylar posted in another carb thread here...

Well, I've never done pomegranate, but the few batches I have done, I reserve off some of the apple juice for 'secondary'. However, that said, when I rack off the original lees, I go ahead and bottle condition then. I'll put the reserved juice and most times about 2-1/2 tbsp of sugar dissolved...

Hey @ToeCutter10 welcome to the site from another n00b. Might want to add another 1/2 tsp of pectic enzyme, as my bag says 1/2 per gallon. Going on, you will probably like the results from S-04 better than EC-1118. But the thing is, EC-1118 is such a BEAST! I used it my first three tries and...

I'm just curious, has anyone had a bottle bomb before putting it into the water? i.e. over carb before trying to pasteurize?

My buddy Goog finally brought me here after I b slapped him a few times . . . Gr8 site! Thx.

Well, thank you all. And it's funny that right about the same time as I got the notice of CKuhns post last night, I checked my must and the enzyme had already dissolved. So I added the nutrient and this morning put in the yeast. Thanks again, this is a great site.

Hi there. I was hoping to make a better first post, but here goes. I've been lurking a bit and on my 5th batch of cider from store bought juice. I've usually added the pectic enzyme at the same time as sugar, nutrient and hydrated yeast. I'm still going through the pasteurization thread...