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Thanks for the comments. Excellent suggestions by the way. I will heed them and just use a little bit in the secondary. Candied might be more predictable but I am eagerly avoiding adding extra sugars to my cider.

I will not let you down sir!

How does it taste?

That yeast (lavlin 1118) is fantastic. I use it for conditioning now.

Yeah it's going to be yeasty. Best case scenario I would let it settle for a while at a cold temp so that the yeast settles to the bottom.

https://fbcdn-video-a.akamaihd.net/cfs-ak-snc4/345401/125/10150520892814375_4995.mp4?oh=659fae68587015d9ea230b2dd2424d07&oe=4F14EE00&__gda__=1326771712_0f6639da4392f56513803fdf2a1c5aef

I guess it's all about availability. I got 3 gallons from a nearby orchard for $12. That's the same as the Costco brand stuff. You can save money lots of places maybe juice shouldn't be one of them....

Maybe. What kind of yeast did You use?

Thanks. I was only going to do 1 gallon with 2 oz of sterile shaved ginger.

M considering adding some ginger to a batch of cider fermented with saison yeast when I transfer to the secondary. Comments are very welcome. Send them to me.

I have never used a stout yeast on anything but a stout. But my guess is that it will help your cider retain its sweetness and possibly add some other fruit flavors to it. Like raisin or plum or even peach for example. Let me know how it comes out.

Yesterday I pitched some wyeast saison to 3 gallons of unpasteurized apple hill juice @ 64*F. O.G 1.047. Let's see how this turns out. I have three one gallon glass jugs to use as secondaries. I'm thinking about adding cinnamon to one, ginger to the second, and leaving the last one plain. What...

I just wouldn't do it. It's too risky to end up with a bunch of bottle bombs. The soda bottles are made to handle liquids that have already been carbonated, not made to handle the pressure of bottle conditioning or dishwasher temperatures.

Check when the bubbles slow down to less than one every three seconds. Also, if you are moving to a secondary fermenter I would do it about a week or so after the bubbling started. I just pitched some yeast yesterday afternoon into a batch:) Anyway. My first batch went from 1.054 to 1.003 in...

Yes get a corker or borrow one :mug:

+1 on that.

I bottled the rest today the specific gravity had fallen to 1.003 and 1.004 for each of the gallons.... I labeled all the bottles and crossed my fingers. Tomorrow I'm picking up the 3 gallons of juice from two rivers cider company to start brewing with the saison yeast and an ale yeast I...

Just came upon this thread, I hope you are still following it. I just moved to Rancho Cordova and would really like a brewing friend out here. cheers SACCITY!

As a veteran and a home brewer I would immediately suggest joining a club. If you want to start all grain when you get home find a club before you get there and get to know them. they will be your best resource when you get home for getting tried and true equipment to finding deals in your area...

the initial difference is going to be budget/time. As you get better at brewing you will appreciate more and more the ability to control every aspect of your grain bill with full mash rather than extract. For a beginner though see how you do with extract; you will still be saving money, not to...