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Really? Didn't know that... I've always had it warm whenever I've had sake.

Maybe not the easiest or only, but it is the most effective. As stated earlier, sulfates will NOT kill a commercial yeast (they are very resistant to sulfites). I mean I guess you could just use sulfites, but you would have to use way more than the taste thresh hold. So it would impart a weird...

I'd second that. Besides, who wants a burnt mouth? Haha, I actually tried this with a bottle of angry orchard. Added clove and nutmeg, heated in the microwave for about a minute, then stirred with a cinnamon stick. Tasted great! I did degass it though before heating. Isn't sake served warm...

Naw, pasteurization shouldn't affect fermentation, but according to some, it may affect taste. Not in a bad or good way, it will just taste different than it would had you used non-pasteurized juice (which is explained in another sticky on here "results from juice, sugar and yeast experiments")...

That may not be a bad idea! To at least halt the fermentation. But note that just cold crashing won't kill the yeast and fermentation will re-start once you allow it to get to room temperature. But if you're goin for a still cider, I would follow the instructions on the bottle pasteurization...

Campden will not stop a fermemntation. No way. Are you force carbonating or bottle carbonating?

Did mine in a bucket, came out fine. Primary fermentation lets off enough CO2 to keep out all atmospheric air. I don't think you would be doing a secondary fermentation, since you want 7% and a medium-dry cider. That's the only time I'd recommend a carboy over a bucket. I'd use a lager or ale...

Enough temp will kill anything! Cept prions (think Mad Cow)... Those suckers are like zombie diseases. Nothing kills them! Although, I would assume you would rather not boil the cider and set the pectins. In that case, I would say that if it's good enough for the FDA to approve it for human...

There's a hell of alot more candida yeast in saliva than any other pathogen... I mean, there's actually a drink from Argentina (I believe... I could by mistaken by the country of origin) where fermentation is started by female workers spitting in it. Woman spit only though... I think their...

It's illegal to have game animals as pets in some states, so I'd say horse. Just to be on the safe side.

7 bucks a pound?! Are they gold coated? :eek:

Thank god I did! Angry orchard and strong bow at 8.99 a sixer was fixing to send me to the poor house! :eek:

As in pectic enzyme to clear pectins from cider?

The MOST expensive way to go. 60 pounds of apples gave me 4 gallons of juice. That's even after freezing. You're better off paying 10 bucks a gallon for cider from an orchard or mill. Unless you can find apples for less than 50 cents a pound...

Naw, I usually just spit in my juice or wort first thing when I wake up in the morning, cross my fingers, and hope for the best. ;)

Good advice with the backsweetening. I'll do that instead.

For fresh pressed, I'd make sure to make a starter next time. Yea, the campden kills most of the undesirable bugs, but a healthy yeast starter makes sure to overpower anything straggling and trying to take hold, as to minimize risk of infection (since it aint like beer where the wort is boiled)...

Yea, 1118 brags about their low "rhino fart" emissions... Just it wasn't like trying to stop a freight train when trying to stop a fermentation from that yeast. I wanted to preserve as much original apple flavor (raw, fresh pressed cider) as possible, so I wanted to stop it before it went...

Definitely an infection. I wouldn't combine with any of the others. Are you bottling or kegging? Or is this a still cider? Yooper, you seem to be very good at detecting specific infections at a glance. Any experience in microbiology? Or have you just run into so many that you have gained so...

Took the advice stated above. Got 5 gallons that fermented to 1.002 (perfect in my opinion. Very tart, but not too dry like a white wine. You can still taste the winesaps though!) even though my goal was 1.010. So kind of a good screw up. Threw the 5 gallons in the big chest freezer I have. It...