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Surprised you have to pressurize. the fermentation of the 3 cups of sugar should give you all the carbonation you need. Do you really drink it fast enough that the sweetness from the sugar remains before being fermented out? 3 cups of sugar is probably around 1.5 lbs which is almost as much...

IT might be a touch sweeter and go down really easy!! Don't think you have to worry about bottle bombs if it is only slightly higher. I've had a couple of batches finish at 1.001 and 1.002 and they were fine. Of course, this is probably within the measurement error of my hydrometer, so it may...

Mine have ended up anywhere from 0.996 to 1.0 so I think you are probably done.

Only solution is to drink it cloudy :) If you bottle prime, you will likely get some precipitated yeast in the bottle and it may clear there. Like a secondary fermentation, but in the bottle instead of a carboy. Alternatively, you might want to do a secondary. Once you rack off the product from...

Yep... The quick clearing was what sold me on EC-1118 as well, but I tend to keep my Apfelwein in the fermenter for a minimum of 8 weeks whether it is clear or not. Nice to have the option to bottle sooner, though! That said, my Montrachet batches always cleared by 8 weeks or sooner. I have...

I like the EC-1118 product over the Montrachet. They are very similar, but the EC-1118 seems crisper and cleaner somehow. Also seems to survive better in solution and I tend to get better bottle carbonation more quickly (and no less clarity). Even though EC-1118 goes to dryness and beyond, I get...

It will be fine. I prefer to use EC-1118 or RC-212 over Montrachet. When EC-1118 was out of stock they pointed me to the Red Star Pasteur as a substitute. I ended up not using it..since I found some EC-1118, but it should be fine. Champagne yeasts are used for a lot of ciders. I think the use...

Good info, thanks!! I have several bags of frozen cranberries that I was going to throw in, but was afraid it would get too tart and difficult to clear. I used Honey in the first batch, but left it out of the second. I do have some grape tannin powder and will drop some in. Maybe secondary it...

Lots of cranberry wine threads here, but I will add my $0.02 to this one. My first experiment was with 64 oz Apple&Eve Naturally Cranberry and 64 oz of Apple&Eve Cran/Pomegranate. As the original post says, these are already juice blends. 0.5 lb Brown sugar 0.25 lb Clover Honey 1/2 tsp DAP...

Long time for this thread. I was just in Cooperstown and I really liked the Ol' Slugger Ale! Anyone have a recipe for a clone? Seems that everyone points to the Ringwood Yeast as the main flavor contributor but I'm wondering about the hop profile. I'm still an extract brewer, so not much I can...

26798+4=26802

Thread resurrection!! It happened to me again!! After several online purchases of caps with NO ISSUES at all, I happened to buy a bag of caps from (a different) LHBS. These were even 'branded' LD Carlson caps. Same issue as with the other batch. Capping with a wing capper, the capper would...

Main fermentation is probably done, but leave it in until it clears. Generally about 4 weeks, though I always leave it in for at least 8 weeks. No need for secondary, but it probably won't hurt. Then again, the yeasties are probably still gobbling up some of the byproducts and it is best to...

24587+4 = 24591

I like Lalvin EC-1118 and have used it almost exclusively (though I have done 3 or 4 batches with Montrachet as well). The current batch is with Lalvin RC-212 based on the results from another poster in this thread. Another month or so before I can evaluate it.

It is odd. Maybe my sanitation isn't perfect or there is something wrong with my technique, but I have carefully saved bottles from each batch to try after long term bottle aging, and after a year or so, I find distinct off flavors, while it is crisp and delicious after 2 months in primary and a...

Doesn't matter in the least. Just about all the bottled juice is from concentrate. I typically buy the cheapest stuff I can find and it comes out great. The few times I have tried to ferment higher quality fully natural fresh pressed cold pasteurized cider it has come out pretty bad. Since it...

I thought it dated to H. Rider Haggard's character "AYESHA" in the book "SHE" who was the archetype of SHE (who must be obeyed). http://en.wikipedia.org/wiki/She:_A_History_of_Adventure I'm guessing that Mortimer was referencing Haggard...

OK.. was going to say that you can sorbate/sulfite and honey would be OK. I have heard that you shouldn't use sorbate alone, as it will stop yeast growth but will not kill active yeast, and can sometimes also lead to off flavors. Only time I used it to stop a Mead at a sweet stage I used both.

Depends on preference and how fizzy you like it. I use 1-1.2 oz (by weight) sugar (usually dextrose) per gallon of Apfelwein to carb. Treat it however you treat your beers for the preferred level of carbonation and it should be fine. Haven't backsweetened, so I can't address #2 other than that...