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Everyone, Thanks for all the information, it is exactly what I am looking for.

I was thinking about using white lab sweet mead yeast because I have some in my fridge I need to use. Any suggestions?

yes that does help. maybe I will do a buckwheat/clover blend. So one cup honey will be about equal to one cup sugar? Also do you dissolve the honey in water first or let it sit at the bottom?

I am thinking about using honey as my sugar for my next batch of cider. I am having trouble finding out how much honey to put into my mixture. I am going to use a six.5 gallon carboy to ferment. I know that how much honey will effect the alcohol content, it is just to taste. I just need a...

This happened to me about four months ago. Bought a case and there was sediment on the bottom. Not sure what it was at the time because I have recently gotten into home brewing. A few months later I purchased another case and had the same problem (both times srtongbow refunded all my money)...

I bought the oak aged woodchuck last year. Didn't like it much.

I have to admit I shook it last night....woke up this morning and had movement in the airlock about aver 15 seconds. Not going to touch it again for two months. Hope this did not mess it up too badly.

I made this recipe last night, I followed the directions exactly except I used a different brand yeast, and added a few dried cherries. Its about 24 hours later and I am getting no airlock activity. The only other detail that may be useful is a bunch of the honey is sitting on the bottom of the...

I bought a thief, I am going to check the sg soon as the airlock slows down. what sg should I be bottling at? I was thinking 1.010. For the priming sugar, 1.5 cups was suggested to me. Does this sound correct? Thanks.

On Tuesday night it started to bubble up, and yesterday night really took off and started to get a lot of activity in the airlock. So in about two weeks I should check the sg with my hydrometer? If I do that I would need to take off the airlock. Is that the correct way to do it?

ok, I see the little bubbles. Will wait a few days and post an update. Thanks for all the help.

BTW its about 67-68 degrees in my apartment

if there is little to no activity still, and I pitched the rest of the packet around 10pm last night? Does this seem normal? There will be lots of movement/bubbling when the yeast is active correct? Thanks

Thanks, checked my package and was not recalled. Will update tomorrow night if it has started to ferment.

ok going pitch the rest. Half now half after curb your enthusiasm is over.

yes I weighed out 4g. Do you suggest putting in the remaining? I have no activity at the moment. I was using 4g per a recipe that I was following, but called for champagne yeast.

Yesterday I started my first cider. Wondering if anyone has any advice or suggestions for moving along with. So I started with: 4 Gallons Organic unfiltered pasteurized apple juice 1/2 Pound Organic Brown Sugar 4 Grams Nottingham yeast Poured half a gallon of the apple juice into my 6...

ok, great. Thanks for everyone's help.

Just to clarify. No it will not effect the batch. And if it does effect the batch it will taste bad? Thanks.

Hi Everyone, I started my first batch of hard cider last night(first time brewing anything). This morning when I woke up the airlock seemed a little low, so I tried added a little water to the lock. When I did that about three drops of water were sucked into the carboy. What I had in the...