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I’ve tried it with FAJC. But next year I wanna get some fresh pressed juice and freeze concentrate it myself. I think better juice makes all the difference. So which yeast do you recommend for 14%?

Secondary fermentation or malic lactic conversion? Happen to me when I let it age over the summer when it’s warmer.

I think I’ll put it outside.

My Cider always clear over time. I always use pectin enzyme. Some clears faster, some takes longer. I always start with fresh pressed juice from the orchard. Well this last one looks the same after a month as it did day one. And fermentation definitely occurred. It was all organic, no...

That sounds like an argument for using a yeast starter. I always do when using commercial yeasts and a 5-6 batch. I probably would even with washed yeast.

So what would happen if I used S-04 for the primary but then used EC-1118 to bottle carb.? The S-04 usually stops at 1.004 but EC-1118 takes it below 1.000 Will it take it supper dry and over carb.?

I’ve only used it for reusing wild yeast.

Why isn’t anyone’s first cider made with just juice? I wish someone had told me back when.

And you can pick it up like a rubber pancake!

Can you add acid after primary fermentation?

That’s the one thing I’ve yet to do - take ph readings. Gotta get me a meter! This was mostly dessert apples. When it’s traditional cider apples I don’t add any.

Do you think boiling them whole with skins on will soften them up without loosing flavor? Or steaming them perhaps.

My latest batch wild ferment. Wasn’t this color on Nov. 17 Tastes soooo good!

Another wild ferment. No k-meta. Started at 1.062 on Nov. 17. Now at 1.010 on Dec. 3.

Wild ferment from local orchard. I was there for the pressing. Started at 1.062 on Nov. 17. Down to 1.010 on Dec. 3. Only added yeast nutrients, acid blend and black tea for tannins.

My last start this year: 5 gal. Heritage blend including quince & Aronia berries from a local cider mill. 1626 + 5 = 1631

So why does it advertise no rinse? I would only use a blow off or three piece airlock during (very) active fermentation. After that I switch to a bi-directional “S” airlock.

A local orchard that presses a heritage cider blend once a year always adds som quince. I think the just run it thru the scratter. But then they have a moderate commercial press.

I agree! That’s why I clear and age in a carboy for months. Then carefully rack into the keg. Then take a draw off the keg before you move it.

Xylitol is a naturally occurring non fermentable sugar. I don’t think it has a chemical or off flavor. But it might just taste different to you. Cane sugar tastes different than fructose to me. Your mileage may vary.