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Thanks for the heads up on the line calc, I think discarding the whole thread for the line calc is wrong, some of the material might help someone..can you recommend a proper line calc to augment? Cheers..

http://www.angelfire.com/ks2/beer/homekeg.html#co2 Found this link to be very helpful. Happy Brew Year.. Cheers

Same as above, I used a Jack Lalane juicer, centrificul type . Slow feed all juice and some residual pulp into bucket, Campden tabbed for 2-3 days, stirring a couple of times a day. Then strained through paint strainer bag to yield juice. Pitched yeast, Notty, no sugar added. FG a little above...

Hey DB, you want some 805 delivered to you, hit me with a PM and I will send you a 6er.... FBHB Happy Brew Year

Large enough fermenting bucket, 6-7 gallon, with a bottling spigot on it. It is up far enough off the bottom to transfer without trub, and go into secondary. This omits having to rack it. Old fridge or freezer with stc -1000 for temperature control. Fermentation temperature control is by far...

Cool, thanks , I will consider the FAJC. The keg set up is sweet. Once you get your beer or cider at the carb level you want, just bottle it off the keg. We did a Graff like this and it turned out fantastic. No worry of bottle bombs.., it just makes it easier for you to get the right flavor...

Atmfuge, I am going to force carb in a corny, and I have already added k met, and sorbate to take care of the yeast. I was going to put the 5 gallons of hard cider in a bottling bucket and add the 1 gallon cider to it, lightly stir, check flavor, purge with co2 a clean and sanitized corny, then...

Quick question, I have a 5 gallon batch of cider done and ready for back sweetening. Used Notty, FG 1.001 ish, and AbV in the 8's. I want to add 1 gallon of cider to sweeten. Does someone have a formula to find ABV and SG after adding 1 gallon of cider to 5 gallons finished hard cider? Thanks...

Edit- force carbed..

Nice job, that looks fantastic. Question- what made you decide not to use campden with the sorbate? Was it that you were going to keep the cider temps down while kegged? I have a batch in secondary sorbated with campden waiting to keg. Did you force carb or long carb? Thanks

Trestles IPA, Left Coast Brew Co. San Clemente Ca.

Jaydog, try a spray bottle with soapy water. Spray on all the fittings etc. bubbles equal leaking... Hope that works..

Thanks for the post, sounds awesome...

Not saying that, I was just providing the optimum ranges for you. I think it would be a cool experiment at 40 degrees. Just take a OG and check it once a week...That yeast is a hardy strain.

http://www.lalvinyeast.com/EC1118.asp http://www.lalvinyeast.com/images/library/EC1118_Yeast.pdf Check these two links out. I think they might help you a bit on the temperatures.. Cheers, FBHB

Couple of things, you might want to consider adding yeast nutrients. Apple juice lacks the needed nutrients for the yeast to be healthy and strong. Also your yeast starter- what yeast are you using? How did you make your starter? And what temp was your yeast at when you pitched it into the...

Nice job, looks awesome...

The Supremes, Noel....

http://www.mrmalty.com/pitching.php. Here is a good explanation. Hope this helps..

Started the batch last night around 4 PM. I had all the jugs of juice in my fermenter at 64 degrees for the last week. I used 2 gallons of TJ spiced cider and 3 gallons of Motts AJ. Poured into fermenter bucket with 2 lbs of brown sugar, yeast energizer and nutrient. Prepped SO4 , rehydrated at...