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Any advice on the amount of concentrate to use for priming 1 gallon?

Yankee Candle actually made a few "man" candles, can't remember all of them but they had "riding mower" (fresh cut grass) "woodshop" and I think one was "touchdown" (football leather scent)

Man that belgian white cider looks and sounds delicious!! Even after such a short time! Nice job. Does pectic enzyme clear the ciders out decently after only 5 days of fermenting? I'm going to bottle my first ever batch of cider soon and I'm thinking of picking up some pectic enzyme for my next...

The only reasons I'd think that it didn't work is if you either used juice that has preservatives in it, or it is stored at too low of a temperature to ferment. Read the ingredients list on the label and post them on here.

I'm running 100 octane with castor 927 in my Yamaha IT490, man I let that thing idle in my garage just to smell the exhaust

See the problem was, my primary was the plastic bottle that the juice came in, with a rigged up blowoff tube that wasn't sanitized. I made a huge mess trying to siphon into bottles without any proper equipment, got frustrated and chucked it. I now have a batch of cider in a glass carboy...

How long did you let them carbonate? And did you cold crash or pasteurize?

That's the easiest way to do it, that's what I do. But if you're really worried about getting oxygen in your cider, after reading the gravity you could use the turkey baster to put it back into the jug. I like to drink it right out of the tube sometimes :D

I appreciate it bud! Next time I'm at my LHBS i'll take a look at what they have.. I actually just picked up a hand capper and some caps today but I like the idea of reusable caps. Plus the perrier bottles are kinda neat looking :)

As long as you sanitize your equipment and pour it slowly and carefully I don't think it would be much of a problem. Maybe use a turkey baster and instead of pouring it, use the baster to transfer the cider, inserting the tip into the cider in the jug when replacing it.

Thanks for the reply and the link, I do plan on cold crashing and storing bottles in the fridge, no pasteurization.

I have a bottle of Nature's Promise organic cranberry juice (half-full) sitting in my room (55-65 degrees F) which has no preservatives, and says that it is pasteurized on the label. However, the bottle is building up loads of pressure on a daily basis.. I release it every day because it looks...

Hi there, so as the title states, I like a good carbed beverage. I'm making a gallon batch of cider with an OG of 1.065 and I'm using Red Star Pasteur Champagne yeast. Can anybody tell me the best way to go about getting a somewhat furious carbonation? (much like a champagne) without using a keg...

That'd be cool, thanks!

Ah bummer, yea I was gonna swing by and grab them but I don't have a capper so I'm gonna get a few swing tops for the time being.

(OG-FG)x131.25=___%ABV that should get you somewhere in the ball park

http://philadelphia.craigslist.org/zip/3527414698.html just found this post, good luck!

Are you going to rack to secondary and add the ginger? (assuming you're going to use it) If you do, post some results. I just started primary and I was thinking about doing some ginger too.

Do you check the same bottle, or do you pop a different bottle each time? Will opening a bottle during the carbonation process in turn cause that bottle to have less carb than the others?

I'd assume that if you use enough concentrate, you could get a good carb and pasteurize before the yeast eats up the rest of the sugar. It should raise the ABV as well. Only way to know for sure is to keep a close eye on carbonation so you don't blow any bottles, and taste and/or take SG...