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Yes alcoholic cider so effectively more like an apple wine and beer but with bubbles (for me). Can bottle carb but it comes with some issues I'd like to not deal with and I like a sweeter brew so haven't found the right solution for us yet. thanks

It wasn't just priming sugar. It was to sweeten the brew. 5-6 cans of FCAJ and a pound of dextrose. Was at about .997. Perhaps it was me having a cold or because either the acidity/tannis but it never really lost its 'bite'. Didn't seem to get much sweeter either but it's considerably more...

ok. So I'm new to bottle carbonating (and brewing too). Had some caramel apple cider that I up'd the ABV to 9.9% (weak fresh pressed - added 3 or 4 cans of FCAJ to the ferment). It finished off at about .997 and I like a semi sweet cider. I didn't record the amount of priming sugar I added...

I don't own a keg. I know they vary vastly in quality. Anything on the cost effective side recommended?

I'm completely confused on what to do or what to ask for. Hubby has given me one more day to figure out what to do for carbonation/kegging but I'm so lost, been reading and just getting more lost. I basically just want to carbonate my cider. Don't want to store it in a keg, want to bottle but...

White chunks can be dead yeast.

Please share more about it

I like it!!! I've never pushed it past 12. Happy you like it thus far. I do!! Do you have an alcohol measuring device?

Thoughts on this quick carbonation tool?

I didn't check the pH but I could do so. Looking for something easy and mellow to drink - like some of the commercial cider wanna be drinks that are on the market (what the masses believe cider is suppose to taste like and I occassionally enjoy). I also added about 3 liters of tart fresh...

I've bought some Allen's low acid apple juice and have a 6 gallon carboy on the go. Any thoughts on low acid juice? Was cheap and I thought what the hell...give it a try! Tossed it on the lees of my WLP-775

And if you read back further in the thread, you'll notice that the reason that the syrup is stringy is because the sugars has boiled and in essence wants to become caramel. That and the fact that powdered cinnamon won't truly dissolve. I made my syrup without leaving it at a rolling boil and it...

There Starbucks stuff has sorbate in it so if you are bottle carbonating, it may not...

Ok. So I got unlucky and lucky at the same time. I don't think the bottles were over carbonated but there's always some variability. When I pastuerize carbonated cider and I always have the lid as a blocker between me and the bottle in case a bottle blows. Well. One fell over on the counter...

Cold crashing does not kill the yeast - puts them to sleep until they warm up :)

Paps - you're awesome!

Let us know how it turns out!

A note to the skunky off taste to the cinnamon....talked with health food store and they said any old cinnamon (don't think mine was more than a few months old) will pick up off tastes from the environment. Keeping them in a sealed glass jar is better than a plastic bag and will prevent this...

Very cool! Glad to hear it. what sized bottles?

Thanks for the thought. These ciders have no corn sugar. As a side note - I had the same reaction to some commercial cider I had today call Sea Cider and it was 20.00 for 750ml.... http://seacider.ca/ Any batches from now on, I will be going sulfite free. Thanks Phug! Two year...