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It will work, it will get you tipsy. With the low abv and the bready taste, you may not want more then two. If you don't care about taste, then you should be happy with the results. I came very close to doing the exact same thing, just wanted to start brewing! In the end I decided that brewing...

The first one is the start of my cranberry-apple one gallon batch. The second is of the same cider, finished. Turned out good. My Carmel apple is in a blue container, so no good picture there....

+1brownbeest i say brew what you want, call it what you want and lump the rest. Heres hoping your "drink" turns out fantastic!

It did come off as snarky, but unless it's apple, pear or made with honey, let just call a cat a cat and officially call what we make here "wine coolers"

Just because it's not something you would like doesn't mean it won't be good. The title of the thread is "trying something different today". Stepping out of your comfort zone and trying something that may not sound appealing at first, is probly how brewing got going in the first place! Maybe...

I mentioned the thinness in my first post. Also, have capped and recapped a miller 64 bottle about 4 times since I first posted. No breaks... But I guess I'll wait till I get all my bottles.....(sigh)

Been sitting in the secondary since the 31st of August.

So I filled a twist off with coke, used my wing capper and shook the H E double hockey sticks out of it! No leaks, no hissing. When I twisted it off, it came off easier then a regular twist off, but the whole goal hear is a good seal. I just really don't want to let my cider sit in the...

O I really wanted to bottle this weekend, but my local bar forgot to save their pry offs! What I'm wondering is, why not twist offs? I know I've heard the glass is too thin to handle the carb, but it workforce bigger company's, why not us? It can't be just that the glass is too thin. Replies?

First the champagne yeast will ferment out to complete dryness... Second don't boil your juice or concentrate. Can't recall why, something about the pectins. Camden tabs will kill your yeast as will pasteurizing, pasteurizing is used when your bottle conditioning, and is a lot more intensive...

To boost the taste you could top it off with more cider, straight up apple juice or a can of concentrate.

Potassium sorbate is an anti microbial preservative, so yes it will kill your yeasties. Not sure if it will produce any off flavors (it's basically a salt) so I would wait for a more definitive answer, or look it up on the interwebz.

I think people have been scared off by the number of post you have made, and by the fact it sounds like you know what your doing already.... IMHO, crab apples sound nasty!

You can call it "done" if you want, but it doesn't sound like you like it at this point. The champagne yeast tend to chew through all the sugar and leave you with a very dry cider. If that your thing, then cool. If you want it sweet, add some Camden tablets, sweeten to taste and your done. The...

I used two pounds for my 5 gallon batch, about 2 cups for my one gallon. I like a sweet cider....

Mason jars=bottle bombs....don't do it.

I did mine in a 6 gallon food flavoring bucket that is dark blue. Have no idea how much head it developed

Do t know where we referenced priming solution buuut. Bottle priming is letting you cider or beer develop carbonation while in the bottle. This happens because your yeast is still fermenting while in a capped bottle.

Stickys folks. Read. Your. Stickys. In order to avoid BB's, use a soda bottle of the same brew to test carbonation, once it's good and hard, pop one of your regular bottles to see it the carb. is where you want it. Once you have reached desired carb, stovetop pasteurize. Stickys folks.....

Nice! I am anxiously awaiting the results. Side note, ordered my bottle capper tonight and caps. My Carmel apple should be bottled up by this time next weekend!