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So I bottled in 22oz bottles as christmas gifts for coworkers on Sunday night. Hoping it will carb up by Wed or Thur and I can deliver Monday. Still working on the label with a drunk elf/santa on it. Mine finished right at 1.000 on the dot. Started at 1.044 so I figure about 5.6% abv. I...

OK. I'll start checking FG next weekend and see where it goes. I have a Peach Honey cider I can bottle if this is not done in time. I was also worried this might be kind of hot since it would be young. Have you had any problems with that or is it usually drinkable while young?

Started mine 16 November and it is still bubbling away rapidly. I'm hoping to move to secondary next weekend with some clearing agent then bottle after 48 hours. Planning on giving some away as christmas gifts so hopefully it turns out well. Even if it doesn't, I wont be the one drinking it!!! :)

I've pasteurized 1L flip tops with the stovetop method adapted to an outdoor burner and 100 QT crab pot and had no problems at all. Used the same bottles/gaskets at least 3 times now.

Just started a batch of this with a few variations. 4 gallons AJ, 4 lbs domino table sugar, 2 lbs corn sugar, 2 lbs honey.

OK so I just decided to make a holiday cider to give as gifts for Christmas. What is a good still cider recipe with a quick turnaround (less than 30 days)? I'm thinking something holiday seasonal if that makes any sense. Thanks and LETS GO MOUNTAINEERS!!!

Lol. You may be talking to yourself but I am following this thread. So how does it taste so far?

Man, walked into my garage last night and whew does it stink. Does Notty always have that strong sulphur/rotten cat smell?

Yea it was an oh **** spur of the moment solution. So far it is bubbling away nicely. This is my first brew with Notty and I have heard good things so I have high hopes.

Didn't buy enough AJ :D That's also why I added sugar, try to keep the SG around where it would have been with just AJ.

Oh yeah and my SG was 1.044.

Finally got around to starting this last night. 5 gallons AJ 1 lb white granulated sugar (dissolved in 2 1/2 gallons of AJ) 3/4 gallon water Nottingham I'm going to let it go for 15-20 days and then rack and backsweeten with honey and peach nectar. Looking forward to this one!

Carbed all the way. Although the GF prefers still.

I have used it with swing top bottles 3 times so far and the only problem I had was not leaving enough headspace and getting some leakage. But that was only 1 bottle. So far I have blown up at least one regular beer bottle every time though. I attribute this to 2 things. The cheap bottles I...

I picked up the Looza peach the other day and am starting this recipe Friday. Going to use some of the 60lb tub of Dutch Gold Orange Blossom Honey I have on hand. Hopefully I don't screw it up by changing anything like my berry cider :(

I bottled on SUnday and couldnt find frozen concentrated raspberry juice so I used white grape raspberry. I used 2 cans of the frozen concentrate and now I am unhappy with how it turned out. It has a very grape juice flavor now instead of berry. Next time I carb with honey or corn sugar. Oh...

I would say that's sufficient. You really only need enough water to ensure it is fully dissolved so it mixes properly.

So I started brewing about 2 years ago and the first thing I made was cider. I used 5 gallons of fresh pressed cider from Baughers in MD, added a pound of honey, 2 pounds of corn sugar and used white labs english cider yeast. Well I bottled it after 3 months and it was HOTTT. Like apple...

Racked to the secondary last night and managed to leave most of the fruit bits in the primary. Going to let it settle for a week and then backsweeten and bottle. I pulled a quart out to drink and I must say it is very good.

So mine has pretty much finished up fermentation and I snuck a taste tonight. It is a little tart but I am going to backsweeten and immediately pasteurize half (still) and let the other half carb up. Thinking of using a container of raspberry juice concentrate if I can find it but if not does...