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Thanks for the information. It makes perfect sense! :) My yeast has been ordered at my local shop. Now all I have to do is wait for it to arrive. I'm so excited to start!

I'm about to start my first batch of mead and am reading up on the subject. The information out on the internet is very similar but there is one thing that I cannot understand : Why do you rack mead so often? I noticed many of you rack once from primary to secondary but why would you rack 3...

Each year I make 2 carboys of cider that I split with a friend. This year we got our juice at a local orchard in Magog (Qc) Canada : Les Vergers C.R. The owner had selected apples that are good for cider and made us a mix. Initially, the color was pink and there is a slight smell of bananas...

Wine is so expensive here. I'm from around Montreal. If you want, I can give you some addresses ffor where I buy my gear. We have some good specialized stores here. A 23litre glass carboy is around 35$ and plastic bucket around 10$ :D

Any news?

Thank you for the recipie. I inspired from it to make a nice, light tasting, desert cider :) :drunk:

Seems like you enjoy preping up for making cider as much as you enjoy making it. That is a very beautiful project!!!:mug:

Thank you for your post. Since I used Potassium Sorbate (1tsp/23L) & Metabisulphite (1/4tsp /23L), shouldn't that have done the trick and killed off the rest of the yeast?

Bud-cider? :confused:

Keep in mind that this is apple juice from freshly squeezed/picked apples. Perhaps that batch was sweeter than it should.

I guess all thos pirate costume eye patches will finally come in handy ;) The SGs were at that reading for a couple of weeks... but ill keep my eyes open.... and far away from the bottle opening.

Thanks for your answer 1- I was also told that EC1118 made wines/ciders too dry. I was suggested to use K1-V1116 next time. But I will look into beer yeasts. They seem to be quite popular in this forum 2- Good to know. I'll shop around more next time. Even though there are great...

Here is what I did (I followed the instructions the gurus at the store gave me): Day 1: Metabisulphite (1/4tsp /23L) & Ascorbic Acid (1tsp/23L - Prevents oxydation) Day 2: Pectic Enzyme (1/2tsp/gal) & Yeast End of fermentation: Potassium Sorbate (1tsp/23L - Clarifying agent) & Metabisulphite...

Hello, I just bottled 2 batches of 23L of cider. In both I used Freshly squeezed apple juice from the orchard Yeast was: Lalvin E-1118 In the second batch, I added frozen strawberries THEY TASTE LIKE WATER:confused::( Is it because I didn't use concentrate? Do you have any...

Congratulations! That's a beautiful project :D

Hi there, I just bottled it and... it tastes like water (even though it's about 7.5%). I'm gonna surf around the forums to see what I should do next time. I didn't carbonate it. Maybe it will be okay after a couple of months.

What might have avoided the white film would have been to add strawberry juice instead of whole strawberries... We had drank a little and it was mystifying :) It's exciting when you find out that your cider will be a couple of % higher than expected.

I'd love to try out this recipie. The only problem is that I'm from Montreal and have no idea what Wegman's Apple juice or Nottingham Yeast is. No stress though, I'll figure it out once I'm ready to start... Thank you:mug:

It happened to me as well with my cider made from fresh apple juice. In my very un-professional opinion, it smelled fine so I didn't sound any alarms. I filtered it in another glass 23L container with an airlock, leaving the deposit behind. I think (I'll need some gurus to validate this) that...

I went to the specialist shop near my place (Atelier Bière et Vin - Mtl South Shore) and they helped me with this mystery. Actually, they told me to do something REALLY obvious: re-take the density! Before the filtration it probably was krausen. After the filtration, I stirred up some of...