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I used a bit of Campden on a cyser that I have since aged on oak about two months. I intend to repitch a bit of yeast and prime, then bottle. Does anyone know any reason why this will not work? If so, please speak now or forever hold your peace. Thank you!

But after you Campden, if you've waited a month or two, can't you repitch yeast and then prime it?

Yeah I made a batch of cyser with 5 gallons local apple cider, 4# local wildflower honey, and cote de blancs yeast in early October. Its been bottled for 2 months now and doesn't even taste that great yet. Wait for it!

Hey brother, use this link and save it in your bookmarks for reference WineMaker Magazine - Yeast Strains Chart if you used cotes de blanc you're going to want to bring it up to a higher temp. I ended up adding pectic enzyme and a pack of premier cuvee yeast to my cranberry because the safale 04...

ya either that or cold crash it before it is done to retain some level of original sugar, then campden it. that is somewhat of an intuitive move, though. either that or learn to appreciate the dry type of apple wine you've created with a wine yeast and just use an ale yeast next time...

Yeah, I agree with Snuff. Time heals all wounds. If you are truly interested in retaining sweet properties as well as apple flavor, I recommend the use of Safale 04 yeast in future batches. the stuff is amazing. Furthermore, I would never dream of adding soda or even an artificial sweetener to...

I am using pasteur champagne yeast right now in a 5 gal batch using local cider, 5 3/4# lima bean honey, when I racked it I put it on to 3 oz. light toast French oak and 1 oz. light toast American oak. It tastes great. Give it some time...no worries.

Well I tasted my cran/cyser, its really good but a bit too sweet. I had decided to cold crash it at 7.25% ABV and it was just to sweet. I added 1/2 tsp. citric acid and 1 packet of Red Star pasteur champagne yeast to restart fermentation and dry it out a bit. I really didn't want it more...

In my humble opinion, it is best to use fruits that are in season. At this time of year that's really slim pickin's. Fresh seasonal fruit will impart the best taste, whereas things that are produced in a greenhouse are sort of forced to grow in unfavorable conditions. This difference is not as...

Hey, sorry I didn't get back to you until now I was in the Virgin Islands (so I'm really not that sorry!). My cranberry is cloudy as all get out, I'm thinking about adding pectic enzyme (which I'd have to order) but I'll probably just let it sit for another 2 weeks or so. If it shows signs of...

its really funny that you're asking me now, as I just racked it last night. I actually decided to cold crash a few weeks ago when we had a cold streak here in coastal Delaware. It was at about 8% ABV when I did it and it tasted pretty sweet. My intent was to preserve some of that sweetness...

Is it really necessary to soak the #9 corks in order to insert them with a double-lever corker? The corks are sanitized already coming out of the bag and I have read that soaking damages the cork...yet I cannot find an absolute answer to this quandary. Does anyone have any strong feelings one...

Why don't you just rack it and let it sit a couple more times? Or, whats the harm in letting it ferment out all the way to begin with? Doesn't Safale4 always finish fruity anyway?

There are some posts on Northern Brewer about oaking cysers, and they're actually all gung-ho in favor of it. I am currently wrestling with the idea of oaking my 5 gal of 12% ABV honeyed cotes de blanc. I don't want to do anything stupid, though.

My crancyser is now at 1.01 its oddly sweet...is it from the Safale SO4 yeast or what? I am glad I had planned to add cranberries, anyway, because it needs something for sure.

I am seriously considering this, if anyone has any reason why I shouldn't do it, please lay it on me.

Well this is all very interesting...i went to work tonite and started saving wine bottles...I had already got a whole mess of 1/2 gal glass bottles from my LHBS plus screw-on caps. The reason i asked is because it occured to me that CO2 may leak out of an incomplete seal. I have 15 gallons of...

I will post a picture...I'm curious how yours looks that you so desire a picture of mine...do i have to upgrade my membership to post a picture, I wonder? You may have to give me ur email address, not that i don't want to participate in this forum, which one day I am sure that I will, its just...

Is it ok to bottle sparkling ciders in screw top glass bottles or will the CO2 leak out? Wine bottles are so freaking expensive and I have 15 gallons to bottle...help!

What The @$%$@!!!! Fire Power