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my amateur guess as to why it wouldn't carbonate is that you let it ferment totally dry and all your yeast died from lack of food along the way... the stuff I have read shows that people have used sulfites for hundreds of years to kill the wild yeast on grapes/cider, and the instructions on...

that's how this stuff was, but I think because of the sodium benzoate, they could keep it unrefrigerated.

they sometimes have zeiglers, also has preservatives IIRC... didn't see anything the last time, but wasn't looking that hard. the kroger occasionally has some stuff that is totally preservative free when it is in season, but I haven't seen it yet this year.

by the way, this looked to be real cider in a jug type of thing, not the crappy mussleman juice. but I haven't tried it yet for drinking before brewing either. If I take the plunge, I'll get back to you guys and let you know how it turns out. I'd rather just wait and spend the extra $5 on the...

I have also seen that when kegging, instead of bottle carbonating, you can purge the stuff by carbonating it and then pushing more carbonation through, and the CO2 will take the sulfur smell with it...

I had some that was sulfury a long time back, it clears up after 6 months or so of conditioning... not exactly what I want to be messing with. I want to brew and drink it NOW!... not next year. I may give it a try anyway, just to see what happens. but thanks for the replies.

I found a source of inexpensive cider (3.78/gal at local walmart) and it has potassium sorbate and sodium benzoate in it. is it possible to brew cider with this juice, or will the preservatives kill the yeast and the fermentation? thanks, jon

have you tried both? I am thinking the only way to find out is going to be to try both options with the same beer.

I am looking at making some fruit beers, primarily cherry, but possibly also apricot, and some others. I have been wondering how the final product differs when you: 1. add the fruit directly to the boil (towards the end) 2. add the fruit into the primary fermentation post boil 3. add the...

as to oaking, when I made cider ages ago, we aged it in a 5 gallon barrel that previously had pear brandy in it. my roommate's grandfather had made the stuff and then dumped it all because "there are too many alcoholics in this family!" what an ass... but at least we had this really sweet...

So last year about this time, I went up to MN from alabama to pick up a couple of old czech 2 stroke bikes from a guy. On the way back my friends and I stopped off in Madison, WI to get a bit of rest at my parents and to stock up on good beer. There is a local brewery, New Glarus, that makes...

is there a reason a person ought to core apples/pears before pupling and pressing? seems like you might loose some juice that way. do the seeds/core give off flavors to the juice? thanks, jon