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I don't know how all those asterisks got there, but the missing word is "*********"

I just tasted my latest experiment...started with 5 gal cider, 1/2 lb. buckwheat honey, 1lb. wildflower honey, 2#brown sugar and 3 packs Safale SO4. The idea was to not use preservatives or heat to knock down the wild yeast, but rather overwhelm them with superior *********-it appears to have...

If all you can find is a 6.5 gallon carboy, but you want to make only 5 gal of cider at a time, is the extra space in the top of the bucket an issue due to aeration, or is it simply pushed out soon after fermentation begins? Which leads me to another question: when brewing beer, people often set...

Hey, Rugen...who's ur favorite online supplier for brewing goods? My local guy is very beer-centic and he's missing a lot of things I want...I think adding fruit in the secondary is the way to go, let me know how it turns out. Do you have any experience using champagne yeast? I want to try a 3rd...

please read this thread: https://www.homebrewtalk.com/f32/embarassingly-humbling-question-87211/

Yeah, I did. It is fermenting now. 5 gal UV pasteured local cider, 2# light brown sugar, 1# local wildflower honey and 1/2# local buckwheat honey. I used 3 packs Safale SO4 yeast. My hope is to have enough active cells to knock down the wild yeasts...it smells like its working. This time I did...

sorry, I'm not sure what that means

Anyone have experience with this yeast?

I don't go to any lengths to keep all that at the bottom. There really isn't that much left behind if you've propped up your fermenter so its on an angle. Plus, if you move your bucket up to its high point on the counter or table a couple hours before you get to work on it, you don't lose much...

yeah, that is a goodie, i think mine is just poorly manufactured...probably chinese. like i said, though, just the tubing is fine. i don't really see the point in the racking cane as long as you pay attention to what you're doing. i think its mostly just to make you feel special.

This has proven very useful to me and has resulted in simple experimentation becoming 'logical' experimentation: Got Mead - Mead (honeywine) making, mead drinking, mead recipes - Mead Making Calculator Typical cider is about 1.045 sg, for reference. I can't imagine using store bought apple...

I don't even use the racking cane, as it doesn't create a seal...I've taken to just using the hose by itself...I've had no trouble since.

thanks for the post...i'm a little lost, though, cuz I don't think that answers my question.

Does cold pasteuring kill wild yeast or just bacteria?:confused:

I am actually planning on making a 5 gal batch tomorrow with fresh cranberries and Safale SO4 yeast, as chance would have it. Any advice?

you'll forgive my ignorance, i hope, but why avoid a cidery taste whenst brewing a hard cider?

Does he not kill off the wild yeast or did I just miss it? Also, why is it important to use corn sugar? Why not regular table sugar? Also, has anyone ever used regular con syrup?

Has anyone experimented with this? Nobody talks about it. Couldn't you just do the math and figure how much sugar to add to a batch where the yeast had a tolerance of say, 15% but there is still sugar remaining once the alcohol level was achieved and the yeast dies off? i don't think there would...

true enough on the ale yeast, but my goal was to achieve a higher alcohol while maximizing on deliciosity through a controlled sugar content. i believe i will experiment on this over time. i dont have much $$ or space but I think this is an achievable goal...

i think I'll try the overwhelm method and tangle with some wild yeast...also, it is tempting to try to add sugar beyond the yeasts' alcohol tolerance. Why is this not common practice? i would think ppl would have explored this possibility in full by now...I shall endeavor into this realm myself...