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If it’s going already you might not need to add commercial yeast.

Mead is just different. I make a lot of cider but just some mead. It ages well and you can open a wine bottle on special occasions. Try a cyzer. Taste of a mead and ease of a cider. And you do it with cheap ingredients from the supermarket. Honey + FAJC + water (fruit optional). No step feeding...

I haven't made bottle carbed cider in years but isn't there a specific yeast for carbing? No flavor change and very little sediment.

I liked Notty but switched to S-04. Tasted pretty similar to me but had some people comment Notty had an odd flavor or order they didn’t like.

It’s pretty cold right now. Maybe 50-55 deg. F. in the basement.

When I do a starter I used the screw on cap. Tighten it, shake, loosen it. Repeat every 6-8 hours.

Just started what will be 5 gal. of funky sour cider with peach. Using WLP616 Funky Cider Yeast Blend and local orchard fresh pressed juice that I bought and froze solid in Dec. 2018. I’ll add 5 pounds of frozen peach slices after fermentation slows. 97 + 5 = 102 gal.

I made a starter of approx. 50 oz. of previously frozen fresh pressed juice. Looks like it’s alive.

My vial has been in the fridge for two months. Pitched it into approx. 50 oz. of previously frozen fresh pressed juice to see if it’s still o.k.

What risk? If it doesn’t work you just end up with a slightly sweeter still cider.

I’m finally starting mine this weekend. The bucket of juice came outta the deep freeze but still has a big block floating around. My plan it to toss in five pounds of peach slices after fermentation slows down. From there I’ll keep sampling and when I like it I’ll rack it and let it sit in glass...

That little plastic one. I gotta get the cork wet (with sanitizer) and hit the plunger with a rubber mallet.

Does anyone ever bottle condition then transfer to a new bottle? I’ve seen champagne makers do this.

I like the tall ‘n skinnys! I usually bottle still what doesn’t fit in the corny.

I used to use it as priming sugar in a dry cider.

You could also cold crash and rack & filter.

Kegging day - on the left sweetened with 1 gal. freeze concentrated. In the middle Saison sweetened with 1/2 gal. freeze concentrated. On the right unsweetened transferred to a bourbon barrel.

I’ve done it with a spontaneous wild ferment. Just dumped another gal. on the lees.

I’m wondering if something so concentrated (what is it 1.200) could spontaneously ferment in a sealed can.