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what it doing now? still bubble or looking did?

I heard the brown sugar was good for turning your product into apple jack, my last batch was ass kicking with white sugar so this go around I am doing brown. I pour a wine glass full of cider and drop in a shot glass of apple jack. then pink lemonade on top. Pretty nice boiler maker and ass...

1 gal apple juice from concentrate 1 cup sugar 1 cup brown sugar 1 tea breadmaker yeast 1 tea yeast nutrient Note: warmed to 90f; gonna let it sit for a month, if it's like the last batch it should be ass kicking.

I gone look for that and use 1 teaspoon per gallon like I do the bread yeast you suppose?

I aint never had any real cider we don't make it here in south Alabama but I have been making wine for a few years now and what I do s light years better than my dad was proud of so yeah this stuff to me is killer.

My very latest creation is my most fabulous. I used a cheap couple bottles apple juice from concentrate. Was told that would not work. Cleared up that myth. I used common bread yeast 1 teaspoon, 1 teaspoon of yeast nutrient, 2 cups sugar, warmed up the juice to 90f and cleaned my fermenter as...

I been monkeying around with it thanks guys I will let yall know how it turns out

I been freezing it all day and it wont hardly freeze in the big apple juice container but in the water bottle it did freeze up and I drained it already and added the liquid back to it with a little out of the big bottle. This stuff don't act like it wants to freeze much. Must be some good stuff. LOL

How do I turn it into applejack? I do have allergies from this swamp i live in. Thanks Yall

I made my first batch of cider using yeast nutrient I tried some of it last night and I must say it is my best tasting less smelling batch yet! And it does have a kick. But last night my nose got stopped up drinking it. Is it just me or does cider do that? (I gave the cider 3 weeks to get happy...

First time ever I added in yeast nutrient. Shes bubbling like crazy. Houston we haz lift off. Gonna allow this stuff to go 3 weeks, All I want is a nice mild drink to partake of on weekdays.

Thanks Bernard, I hope to add some yeast nutrient to my next batch, I plan on warming the brew slightly to rid the juice of any buggys and get the sugar dissolved. To around 100 f. Will the yeast nutrient be ok to add at 100 f? Thanks

Thanks Mayfar I just now went out to the barn and grabed the other bottle re racked it. It does not seem to stink as bad this week as last.

What's OG? I am not seasoned nor familiar with it, just started doing wine making . I poured out the first bottle saved the second, how long will it take Bill?

Pardon my french but like somebody took a dump in it.

I used Lalvin EC 1118. I added 1 cup sugar. let it bubble for a week then bottled it and let it sit for a week. Stinky but ass kicking. Is this common? Please help.