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Pappers - First, Thank you for putting together the process on pasteurizing. I am very excited to try it out. How long does your cider usually sit in the primary before the SG gets to 1.014 - 1.010? Also, after the recommendations, I started looking at different yeast. I started looking at...

I was thinking of going with WLP005 originally. Looking at many of the recipies on here for Cider, many people use it...Maybe I will pick up a vial.

:off: CvilleKevin, I am interested in options. That is the one suggested by my LHBS. What is a good yeast to use?

Will this only work with ale yeast? I have Lalvin K1-V116 to use in my cider. Anybody have any luck bad or good with wine yeasts?

Ok I have formulated a basic recipe for this and want to know what everyone thinks. 5 g of store bought apple juice 5 cinnamon sticks 1 tsp of nutmeg Some amount of oak cubes - house toasted 1/2 g of bottled H20 to boil cinnamon sticks Lalvin K1-V1116 yeast @ the suggestion of LHBS...

24,446 + 11 Gallons of Strawberry Wine + 5 Gallons of Pete's wicked Strawberry Blonde Clone = 24462

According to the website. "There are few things as spectacular as fall in the Green Mountains that surround our cidery. When you add cinnamon, nutmeg, and a hint of American white oak, you either have yourself some mighty fine cider or your standard Vermont tourism cliche." I want to try to brew...

I would be interested in this as well..looking to make a Woodchuck Fall Cider..which uses oak.

Thanks you both for your replies. This is the kind of information I was looking for. I am leaning more toward Jack's Recipe. I have enough strawberries I might make both of them. jesse, Would dried strawberries help contribute to body, like the raisins do? Thanks again, Big Country

I just picked 47 lbs of strawberries and I am going to do a 5 gallon batch of wine. I need opinions, as I am trying to decide what to do. First Question: I am deciding between two recipes. One is from Jack Keller's website and the other one from E.C. Kraus's website. They are as follows...

+1 for these. And you do get what you pay. The more expensive kits contain more juice and that contributes to more complex wine. bja - I was looking at that kit for a "primitivo" type wine. I am glad you liked it, even young. That will probably be my next kit, after I do my Strawberry Wine.

My parents got this for me when I got my first grill. Lots of good recipes and some good info on grilling. A lot of the info translates to propane grilling if that is what your friend has. http://www.amazon.com/dp/0376020474/?tag=skimlinks_replacement-20 Also, I don't smoke meat yet..but...

Awesome! Thanks again for the quick response

Thanks to all for the response on this. As an update the beer finished just fine, with an SG of 1.010, with no off flavors that I can detect. It is sitting in the fermenter, letting the yeasties clean up, before I bottle this week. One more question. I was going to wash this yeast, but I am...

+ 6 gal of apple-cherry wine = 15549.5 gal

Hitting up the Largemouth as soon as I can get my butt out of work today.:D

Thanks for all the quick responses. I have had great sucess making starters with the washed yeast. Do you all make the starter, chill the starter, decant and then pitch? Thanks again

Welcome! This is a great hobby and this site is probably the best resource on the net. Not sure where you area from but Adventures in HomeBrewing is a home brew shop in Taylor. They are a great shop with tons of selection. The staff there are always helpful. http://www.homebrewing.org/

dzlater, that is what i thought to, but I read this post and made me think people are using it for ales as well. https://www.homebrewtalk.com/f163/cold-pitching-good-read-176587/

I cold pitched yeast for the first time this past weekend, and it took 48 hours for high Krausen to develop. I really like the idea of pitching straight from the fridge. So if you could be so kind, help me figure out where in my process I went wrong, as I know lots of people are reporting lag...