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Before for abv... if you want a certain gravity for a back sweeten target you can check again after... from Windy Wyo

The cider stuff would work... as would a higher concentration of the brown sugar, corn sugar, pretty much anything sweet... if your going for carbonated then make sure to stay away from artificial sweetners like stevia or spelnda etc... its not terrible dry (not back sweetened) try mixing 2...

Well im gonna give this a shot for big brew day... im going to do the recipe from brooklyn brew shops book and follow it exact except cutting the hops down... Im not sure how to plug this into a recipe calc since they dont give ppm info or og/fg info for that matter... so ill have to play with...

This is what I was looking for as I noticed the same recipe... I was planning on cutting the hops way down since swmbo doesnt care for apas and ipas... do I need to add some amalyse enzimes to the mash?

Newsman... that's my procedure... add juice then sugar then nutrient and shake it up all at once. .. from Windy Wyo

Did you use the sorbate tabs? If so you probably stopped up most of the yeast... from Windy Wyo

The first batch I ever did I split in half and carbbed half and did still cider with half... swmbo and I both prefered still so I just cold crash and store my bottles... ive got a dedicated keezer for storage so I can keep them about 36 or so... from reading this and a couple of other threads if...

Safa or whomever was doing the coffee experiment... what did you think? Do you think adding cold brewed coffee with the primary must, add to secondary or add at bottling? Or do I need to get off my butt and brew some coffee cider?

If you were refering to my post about the caramel... the one I prefered was... 5gal batch 5.25 gal apple juice 2 lbs sugar 1 packet nottingham yeast Ferment 10 days, rack to secondary with 2 packets mulling spices for 5 days, bottle Backsweeten @ bottle with caramel syrup (1c. Water & 1c. Brown...

This is from the danstar site... "The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance...

Me either :-) I know they are used in wine to "stabilize" the must... I usually just use some campden tabs crushed up in the bottling mix and store cold since I prefer still ciders... I have yet to use the other wine add-ins...

The ciders I have done have been all with juice... both bottles and frozen concentrate... like the 1st response mentioned if you wanted to boost the abv you wanna add sugar before primary, if you want sweet cider then add at bottling... I did an experiment with some bottle juice that fetmented...

Sounds great safa... im asumimg your using the lactose so you can let the cider ferment out and not worry about the final product being too dry... does it seem to pair up pretty well? Does ot seem to add body to the cider? Do you think Malto would have the same effect? Very interesting for...

If some one doesnt comeback I would check with coloradomaltingcompany and see if they have info... Sent from my SM-T310 using Home Brew mobile app

We had them in wyo... now that the "apple season" is over those jugs went up to almost $4... they do have an apple pie juice right now for 1.50 I do agree with paying a little more for local, but I also take cost into consideration... typically I give the local guys a 10 - 15% leeway before...

Bottled my apple juice with lallemand belle saison yeast... no sugar before og nothing to back sweeten... 1.052 og finished at 1.004 for an abv of about 6.4%... well that's the good news... bad news is I had my second daughter a month ago now and basically forgot the batch in the closet for 6.5...

Experiments all sound great! Very interested in the one primed with honey and the coffee... I've been kicking around the idea of a secondary with some cold brewed strong coffee, I've got some that my wife picked up in jamacia... I'm also gonna try some of lallemands belle saison for yeast...

My ciders have hit in the 8 to 9% range anf ive used nottingham... make a good starter like the package says and it seems to do well... the guys on the cider forum report a less dry cider than with the wine yeast, and less wait time for conditioning... as for the graff/body question, Ive got...

Colorado malting company http://coloradomaltingcompany.com/Gluten_Free_Grain.html Like any company that deals with non gf grains as well they do use gf grain but do not gurantee gf malts... this is the situation I see clarityferm being so good...

Bards tale ale... gluten free brew out of wisconsin I think... they use malted sorghum... I havnt been able to find it except in midwest supplies clone kit...