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i have used brown sugar before. Actually the apple cranberry will be the first batch ive ever made without it.

So we are having yet another winter storm here in northern michigan so i had 2 packets of us-05 yeast that i was going to use on a 6.5 gallon batch (but used notty instead) sitting in my frig. Went in to do grocery shopping before storm and special forces led me into the juice isle. Ended up...

I have 6.5 gallons of northern Michigan Indian summer fermenting to Nottingham. Started at 1.061 with fajc and 1.5 lbs brown sugar. Going to bring it down to 1.015 or so which should be Wednesday or so.

You have to let me know how this turns out

Well, to the person that said bubbles don't necessarily mean its still fermenting would be correct. Ive had the 4 gallon batch sitting in basement since Dec 9th and still having bubbles every 40 seconds. I took it upstairs and hydrometer read .998. So, I'm guessing it's done lol. But racking...

Ok.. next problem. Lol. Thought I was doing good but I come home to find the gasses had pushed the stopper and airlock out of jug. So the batch I made has been without stopper now for God knows when. I just can't win at this game. It can't be more than 3 hrs at most. Does anybody think this...

This one came in at 1.070 so should be around 9% when done. I poured in some nutrient so hopefully this one performs a little better for me.

Thank you. That does make sense.

Im going to try this thing again. Just came back from my local (well, 45 minutes away local) home brew shop and a stop to get more apple juice, i'm determined to make this good. On a side note though, this batch that i just racked too soon ( i was getting frustrated ), i poured about 6-8 ounces...

First off, thank you for everyones input. Yes, i am using a hydrometer for readings. And from what i have gathered, probably adding the nutrients to help out yeast should be a must in my next batch. The only reason i used the brown sugar is that most of the post or videos ive seen use brown...

would you know why it would take so long to ferment and still not get it dry? would adding nutrients make that big of a deal? I'm just trying to figure out why i read where a lot of peoples takes 2 weeks and mine was slow going. As far as where i go from here, i plan on just letting it sit for...

girlfriend is the cider taster and she said it tasted like a semi sweet wine. She thought it was ok.

So, i may chalk this first try up to a learning experience. I need some opinions though. I started 5 weeks ago with indian summer apple juice and added 1.5 lbs brown sugar to get gravity up to 1.100. I did not add any nutrient or anything. I used nottingham yeast and set it in 60-65 degree...

ok so this is getting aggravating. This cider is over 5 weeks now and still getting bubbles every 30-35 seconds. It has come down from 1.100 to 1.036 (which was 2 weeks ago). i imagine its close to 1.01 area but should it take over 5 weeks? And is it possible to cut the fermentation off early or...

I started a 1 gallon batch 3 weeks ago saturday with Indian Summer apple juice and Nottingham yeast. I added enough brown sugar to bump gravity up to 1.100 and i had it sit in my basement in 60-65 degrees. i never got aggressive bubbles but it was steady. It slowed down to about 1 every 30...

thank you for reply. I really dont want to add the juice but i would if i had too. I spent a lot of time cutting up and juicing 2 bushels of apples.

So I juiced around 2 bushels of apples and came up way short filling my 6.5 carboy up. I have just little over 4 gallons which is just shy of 2/3 full. How bad is this and if it is an option can i just add some store bought apple juice to fill it full? Its presently in the 24-36 hr campden...

i soaked the stopper in the sanitizer for a few minutes and then applied it to jug. i did try drying off the stopper and inside jug with paper towel but didn't fully work. i ended up wrapping airlock to jug with duct tape. its actually working because i'm getting bubbles but its not what i...

So i am trying out the nottingham yeast on one of my 1 gallon experimental batches and and using local indian summer apple juice. Apple juice by itself was 1.051 and i added just short of 1.25 lbs brown sugar and it jumped the OG to 1.10. But i am having a stopper issue. Does anyone else have...

thank you for the reply. Looks like you've made a belgian tripel. Looking forward to eventually starting my beer journey and that is going to be one of them. Our homebrew supply store sells that and it is delicious