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Just seeing this now. I add about 1/2-1 lb per gallon and that's a pretty dark cider. I add into secondary right after racking

thanks for the post. Love this yeast. Very much a fan. Good to hear. I normally ferment colder than recommended. Awesome.

Thanks. We age for a year. Status report - airlock moving faster than I’ve ever seen but I normally ferment lower temps. Warmer it up with a heating belt is it was under ideal temps. Probably 6 second. Smells lovely. I’ll check SG later in the day. These were very ripe apples and have made...

Thanks. Viewed Andrews site but no luck

It’s not tart, still sweet. Not acidic. The flavour has improved. Maybe it’s a fusel alcohol Should I pitch more yeast? My bubbler is about three bubbles per second.

So I had this weird off flavour - not pleasing. Just started as it wasn't there two days ago. Has what I describe as an acetyl flavour. Almost like the beginning of a vinegary taste (of the taste of the smell of apple pressings about about a week) but not decernable by nose and this flavour...

I like an ABV of 8 % or thereabouts. I age everything for at least a year in secondary and it just is more stable at least in my climate. Plus I like the flavour!

Yes. Error to 1.065 corrected. True in the volume of sugar. This is why I posted! Awesome. I don’t have to be a 1.065....I just like to be over 1.06 so it gives me a buffer Either way around 20lbs should do the trick whether it’s 18.75-20 or 50-53G. Thank you!!!

so it’s been an apple year. Pressed about 2500 lbs so far.... I have a 55G blue oak ‘plastic’ food grade drum fermenting with wlp775. There’s about 50G in it. The OG was 1.052 SG current is about 1.03 PH 3.31 I’d like to raise it to about 1.065 That’s 12.9 Brix to 15.9 a 3 Brix change...

Maceration will give you 10-20% more juice with the addition of pectinase. It’s a bit labour intensive and it doesn’t work well with soft apples. Becomes mushy. Late apples are better. Also keep in mind that maceration can reduce tannin levels and this is done in high tannic Perry pears. I...

and - how is it?

add more yeast - perhaps the batch of yeast wasn't good

Pineapple is strong burnt here’s is apple there. More like the apple is a pleasing reductions of pineapple flavour. I made two batches of pineapple wine/cider after making this and ya....pineapple is strongggggg flavour. Almost too much but very light bodied. More refreshing than anything. I...

And if you make other cider you can always post blend and some of the flavour will cross over to the blend. I do this often. Enjoy!

I hope pappy rings in on this but he recipe and abv is what really makes this cider what it is. You can use less sugar but I doubt it will be the same. Perhaps similar but it will dry out and not have the body this cider does. If it’s too much you can always cut it with soda water :) just a...

Sugar gives body!

High alcohol tolerance yeast like ec118.

Have you’d tried oaking or barrel aging? I’ve added oak chips and it does taste great. FYI. Cinnamon and oak don’t mix for my pallet

How much gelatin is standard for finning. This is my first go at using it. I used 1.5 tsp per 5 gallons.

I’ve drawn off a number of glasses and the yeast taste is still there. I normally let it clear for months and this was only 4 weeks. The lemonade is carbonate currently but I don’t mind force carbing again if I need to clear. Does bentonite work? Other suggestions?