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The question: is there a way to kill off wild yeasts other than heat pasteurization or campden tabs? I'm in the process of my first batch of cyser, 5 gal. preservative free Delaware cider, 4 lbs. honey and cote de blancs yeast. I brought this up to 170 degrees and held for 5 minutes. I just took...

Wow, freakin' awesome video...I recommend everyone watches that. Thanks everyone for your input, I appreciate it! :mug:

I don't think there is any way to ask this without sounding stupid, so here goes: I have the racking cane and 5 feet of plastic tubing...now how do i use it? Does one suck on it to get a flow going...and if so, doesn't your saliva contaminate the brew? I know its a lame question, but thanks for...

so it is possible, then, that it is still fermenting even though bubbling has stopped? I've spent 5 minutes at a time just sitting there watching it and I've seen nothing...is this normal?

its been only 3 weeks fermenting, and it appears to have stopped bubbling...i know its not a temperature issue, so what gives? with 4 lbs of honey even I, a novice, would have expected more time...i took the lid off and its still pretty dark, noticeably lighter than when I started, but i can't...

I've used 5 gal cider, cotes de blancs yeast, 4 lbs honey...does anyone have any idea what the ABV will end up like? And if you add more sugar to cause carbonation when racking, how do you know that the bottle won't explode from excessive amounts of surviving yeast?

Won't the flavor of the yeast be left behind, though? Also, is the fermentation going to be done in less time than it would if I only had 1 pack of yeast in there? With 4 friggin' packs of yeast now, and four pounds of honey how long can i expect fermentation to take?

Well, its a long story as to why it happened, but what really matters is that I have added 4 packs of Cotes de Blancs wine yeast to 5 gallons cider and 4 lbs. honey. If I allow it to ferment all the way is it going to just be nasty alcoholic and taste like yeasty vodka? How does one balance this...