Search results

I said the yeast was used before, so it's not dry, I followed instructions provided on this forum on how to re use yeast, you basically boil water then let it get to room temp, add it to the carboy that has the remaining yeast cake in it (after cider is racked), swirl then pour into canning jars...

I have some dry cider/mead yeast that I preserved in the fridge from my last cider batch and I want to use it for my next mead batch, how to I go about waking these puppies up and getting them going again?

Any thought as to what can be going on? I just checked the gravity and its at 1.04 and started with 1.065

No, this one is 1 gal 100% apple juice with red star champagne yeast. My first one was 2 gal cider 1/2 gal blackberry/kiwi juice, used wyeast dry cider/mead yeast.

I started a cider last Saturday, had troubles getting fermentation going, added a yeast stimulator to re start the yeast (Monday), Tuesday the vapor lock was bubbling pretty well, yesterday a bit slower, now today I don't see anything going on. My first batch of cider I've done didn't have this...

Just got home from work a bit ago, gave it a good swirl and set it in front of the heater. It was at 63 degrees when I got home, heater should get it up to 68 or so. We,ll see what happens tomorrow

I started a small batch yesterday using 100% apple juice, ingredients were apple juice concentrate, water and acsorbic acid. Used red star champagne yeast with nutrient. Did everything the same as my last batch but nothing is happening in my carboy, any thoughts?

That was actually my original plan, just add a tiny pinch of yeast at bottling

I don't necessarily want to crash it to clear, I just want to clear it up a bit, right now you can't even shine a light through it. But yeah, I'm going to carb this

How would I go about checking for suckback? Just take off the vapor lock a couple times a day to relieve pressure? What causes suckback? Sorry for all the questions, I just want a full understanding

Today I'm going to rack my cider, been sitting in primary for 10 days now and fermentation stopped. Trying for a clear cider with no additives. Should I cold crash it after I rack it off the yeast? And how would I go about cleaning and saving my yeast for my next batch?

Can anyone help me and throw out any suggestions at all??????????

So I'm fermenting my cider, started at 1.085 and 6 days later I'm at 1.035. I'm going to rack it when fermentation stops, which should be soon. What is back sweetening and why would I need it? Plus I want to get it clear without using any additives

The only thing I added was something to kill off wild yeast, waited 24 hr then added wyeast dry cider/mead/wine yeast with a yeast nutrient, that's it. What else should I add and what is it?

How long does it usually take for the cider to clear up?

So last Wednesday I started a cider. Added some potassium metabisulphite 24hr before adding yeast to kill off wild yeast. Added my yeast Thursday night. Had some nice bubbles to it but just when I checked it, no foam, but there's little flakes in there that are moving pretty well rising and...

I was thinking 4 weeks. Then was planning to rack it and add some cinnamon and nutmeg to it. I think I have all the added fruit juice I want in it for now

I went into this the wrong way when I started, given information from ill informed people, and ended up using a cider with preservatives because I didn't know any better. Nothing happened in the carboy. Started over and used 2 gal of fresh pressed cider, and added a half gal of a black...

So I got the rundown at the brew store how to get myself started. Didn't blend my own apples, just bought cider, 2 gal, 1 pound white and brown sugar. Brought to room temp, put in carboy added champagne yeast, yeast nutrient, and yeast energizer and put a vapor lock in the carboy. Doesn't look...

Lol looks like I need to head to the brew store to get one of those