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OK. 170* it is.

Thanks LeB. That was my reasoning too.

Thanks! I was thinking about trying the hot water pasteurization on the sticky above, opening a bottle every day or two until I get the right fizz, then heating it in water. Thanks again!!

I have a 2 gallon batch of apple cider, in the primary 10 days. It is simply Tree Top apple juice and Lalvin D47 yeast. It had vigorous bubbling for 5 or 6 days, and now has tapered off to none at all. I am ready to bottle it, and want it dry and fizzy. So here is my question: Can I just add 1.5...

Yes he did. And he hand-wrote the recipe alterations to accomodate the 1 gal

It was fermented in a dark closet, both primary and secondary, with avg temp around 70F. Ranged from 68 to no more than 72 according to the stick-on thermometer. It is now in brown bottles in a cabinet. Still looks clear, not cloudy like some hefe's, minimal sediment in most bottles, none in the...

Thanks for the input guys. While that six pack and a half sits, I'm gonna start a 5 gallon Pilsner brew.

After

After

That's what I thought too. Maybe it was just a blast of etoh smell due to just opening the bucket. I'm thinking that since there were no signs of infection, and since it's already in the bottles, I'll sit on it and check on it in a month or 2.

1.5 lbs wheat malt extract, 1/4 oz Hallertau hop pellets, 1/16 tsp CaCl, 1/16 tsp Bru-vigor. The guy at the shop said it was OK to put in the whole pack of yeast, even for a 1 gal batch, so I did, Safbrew WB-06.

I just bottled my first 1 gallon brew. Is a hefewiezen from a local store. FOllowed instructions, well sanitized. Was in primary 4 days, then glass secondary 14 days. OG 1.024, final at bottling 1.013. The brew was clear, but darker than the usual hefe, smelled strongly (!) of alcohol, almost...