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It'll take as long as it takes... :) Shouldn't be more than a few more days, another week at the most with that yeast.

You won't have to degass, because you've left it in the fermenter so long...really degassing is just important for those kits that try to tell you you can have a perfect bottle of wine in 26 days, which they can as long as you like the taste of sulphites. By the time you bottle in 6-8 months...

Don't bother adding the energizer unless you find yourself with a stuck fermentation and you know the yeasts maximum alcohol tolerance hasn't been reached yet. If you find after 6 weeks fermentation is still slowly going, I'd give it another two weeks, unless it's sitting on a big cake of...

Did you ever pull this off? I was wondering how much fresh ginger you added to the 2 gallons and how it came out?

The EC-1118 will definately go in that! I'm still working on a cider with that yeast that was an OG of 1.125. Here's the deal...you won't be able to drink it for a year. :mad: I started mine in November, and it's STILL fermenting...true, I keep it around 64*F, but with a cider/wine this...

remember, 1/2 teaspoon per 12 oz bottle, heaping teaspoon per 750mL champagne bottle. Not the other way arround!!!

That's right, I always forget and didn't want ot say .5 lbs, because it's 5 oz... You can use 5 oz of corn sugar, but the home brew store will probably have 5 oz bags already portioned out.

So a teaspoon is approx 4.2 grams of sugar...roughly...so if you buy a can of apple juice concentrate and it has 120 grams of sugar, it will be approxamately 28.5 teaspoons of sugar, so 1 can of concentrate @ roughly 120g sugar would be good to carbonate 5 gallons of cider. That's just math...

Add sugar to carbonate right before you bottle...can't remember what people use as a ratio though for 5 gallons...I usually do it by the bottle, 1/2 teaspoon of white sugar per 12 oz bottle, or a heaping teaspoon per 750 mL bottle. I like it this way because mine is pretty strong and when I'm...

I think the yeast strain has more to do with it...I brew strong ciders with Red Star Champagne, Lalvin D-47, and EC-1118. I've found with a good amount of bottle aging the cider brewed with D-47 has a residual honey sweetness. When you bottle it's VERY dry, but after about 6 months in the...

I agree with Gil, a little warmer will help...I bottle carb in my basement which is usually running around 66*F and they take a good month and a half. The other option that hasn't been considered is if your bottle capper is working properly. If it caps your bottles but leaves a little leak...

I like it...never heard back from my math teachers but what you did looks like it should be pretty close as an estamite.

If you had an OG of 1.058, and fermented down to 1.005, then added a gallon at 1.050, your math would only be correct if you then again fermented whatever you had back down to 1.005. but you're not fermenting it back down to 1.005, you're backsweetening and then bottling right away, and you'd...

That doesn't seem quite right to me...the math adds up...but... If you go with the ABV of the orriginal 2 gallons, would be around 7% (6.96% actually) Basic formula (without an online calculator) is OG - FG = W : W x 131.25 = approx ABV If you mix it with another gallon of straight...

If you let it sit in the 2ndary without active fermentation for a long time (like 2 months) there will still be yeast waiting for something to eat, but not a lot...I age my ciders a long time, and by the time I bottle it's often a good month and a half before I see reasonable sparkle. this is...

If you don't mind it being still (I think that's what you said you were going for) You can just keep racking and sweetening with more honey until the yeast has reached it's limit of alchohol content. I disagree with using Notingham or Safale...cysers tend to be more like wines. I'd use...

You could throw some campden tablets in there to stop the fermentation. They are Metabysulphite, and should stop it from continuing. The other thought is that you might not have given the sorbate enough time to do it's job. I've successfully used sorbate in the way you're doing it, but gave...

for Mead I'm partial to Lalvin D-47. If you're going for a strong mead EC-1118 is a good one. Everybody here seams to reccomend Notingham for cider, I always use Lalvin D-47 or Red Star Champagne. If you're looking for a slightly sweet cider wine Red Star's Montrachet is good too. Were the...

You can also keep it in a garage or basement to try and keep the temps down, or keep the carboy right next to the window with a paper grocery bag over it to keep the light out. Don't worry as much about the temp. Yooper's got a lot more experience with wine than I do, I'd trust her advice...

+1 on the aging comments! You're going to have a drink that will sit in the jug for a few months and then in the bottle for 6 months more. All my ciders are between 12-15%. They take a good 10 months before you start to get the apple flavor back. EC-1118 is basically if all you want is more...