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I used lime-a-way which is another version of CLR or any product that removes calcium, lime, and rust. About 30 seconds soak and any painted label like heineken will wipe off. It's still kind of a PITA and because you need 100% concentration of CLR and those things don't exactly come in large...

What is the difference between cleaning and sanitizing?

Well then now you know that that particular cider you made takes somewhere between 24 and 36 to carb. It's just trial and error.

you're gonna need at least a year to age that rocket fuel of yours

With fresh apples, I just imagine them growing outside, exposed to bugs/dirt/yeast/bacteria and pretty much any nasties that you can find outside. Even if you wash them you can't get them all out. So if you just let it sit there, how do you know that it will be a proper wild yeast that takes...

Yeah like hoonigan said, bottle a few in plastic bottles to gauge carb level. Most people suggest you check every 24 hours.

Trying to raise the OG of something to end up with a sweeter end product usually doesn't work because the yeast will just eat up any and all sugar you throw at it. But since you're using bread yeast, it might work because they don't have a very high alcohol tolerance. I don't know what it is off...

Nice improvised temp control system you got there

Probably. I'm in the process of brewing apfelwein right now and edwort says it's supposedly ready in 5 weeks. But then a lot of people says its not good until at least 6 months. Like you said, doing a low gravity cider without any added sugar would be your best bet so that it would require...

Revvy I assume aging is necessary for those that drink theirs dry. But if you backsweeten with apple concentrate I wouldn't imagine you need to let it sit there for that long?

So OP recipe doesn't backsweeten but frontloads the batch with a crapload of sugar? Does that make the cider's ABV high enough to kill the yeast with enough residual sugar to still make it sweet?

Your sugar seems a bit high, but that depends on the ABV you are looking for. Off the top of my head, I think that's 10%+. You don't have to choose between sweet or carbonated. There are a number of ways to stop fermentation, and you can pretty much choose what you want to do. If you wanted a...

If the SG stabilizes then that means fermentation is finished, all the sugar is consumed and you won't have a problem. But considering you didn't do any kind of prep work, nobody can say for sure. But you say the airlock still had activity so it's possible that it was still fermenting. But...

woah people getting a bit defensive in here lol I don't know how that's gonna taste but if I had to guess I don't think it'd taste that great. Pineapple and grape juice doesn't sound like it harmonizes very well, but I think if you wanted to experiment, you should mix the juice up before hand...

>How much sugar should you use This would vary depending on how sweet you wanted it to be. Your definition of semi sweet could be different form somebody else so I would experiment with this yourself. >What kind of sugar Pretty much any sugar will work. Lots of people use brown sugar or cane...

I was wrong about most of them not being twist-offs. I think something like 50-60% of the bottles were bud light, which were twist-offs. I had to pick out all the ones that weren't and throw out or recycle the twist offs. There were coronas, dos equis, and various mexican beers that i'm not too...

I think I bit off more than I can chew. This right here is only a few hundred bottles, and only from a friday night. Uploaded with ImageShack.us Good thing is most of them aren't twist offs except the bud lights. Can you even imagine 60000 bottles? Can't believe I even thought about moving...

No, we already discussed this. Expecting a restaurant/bar to hold onto a massive pile of bottles is unreasonable since it would be a big hassle and take up too much space. That's why you go there on a busy night and take it off their hands right before they throw them out. And actually I...

Yeah you would have to pick em up each night. I don't think any bar/restaurant will hold on to bottles. They throw em out every night. The restaurant that I talked to sells 1200ish beers on friday, saturday, and sunday, according to them, and that means they have a few hundred bottles every...

So you wait for wild yeast in the air and equipment to take hold? How does that work out for you?