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No explanation needed. I thought I saw a wisps of mother as I was racking it, but can't see any in the bottles now. There doesn't appear to be enough yeast left to restart fermentation and with no alcohol it seems to have stabilized.

Everything got a good soak in PBW, rinsed, then a good soak in StarSan. My understanding is that acetobacteria are everywhere, even in the motes of dust floating around, and it's more about not giving it a chance to take hold.

So, I did a side by side comparison of Lalvin D-47 and Cider House Select Cider Yeast using Great Value Apple Juice. (Under the same conditions, the CHSCY generated a lot of sulfur, hoping it ages out. D-47 was completely absent of any sulfur and deliciously drinkable straight out of secondary.)...

You could add another gallon of the same juice when you rack to a five gallon secondary and let that ferment out. The lees will be minimal from that extra gallon and you'll have five gallons of cider instead of four. :D

I've been using D-47 for store bought juice. I do about two weeks in primary, a week or two in secondary, K-Meta, then K-Sorb twelve hours later, then sweeten and keg within a week. My last batch of straight apple cider, I sweetened with one can FAJC per gallon and it was perfect for us. For...

I ran into the same issue with the three kegs I've converted so far with kits from different sources (LHBS and Amazon). I suspect that they are all sourced from the same manufacturer and that the interior dimensions are slightly off. I devised a different workaround, but will be using two...

So, I made a simple syrup from 5 cups of Monera sugar and 2.5 cups of the Tart Cherry juice. This made about 7 cups of simple syrup. I used just over 6 cups of syrup to sweeten the 5 gallons as I kegged it. The remaining sugar was just enough to sweeten two 2L bottles of leftover cider. Once...

I like to lay it on it's side, put my foot on it, and violently rock it back and forth. Feels good on your feet, too, like a massage.

Yes, if you have charged the keg with the correct ounces of CO2, then agitation is the way to get it equalized. Doing it by weight will prevent the beer from becoming overcharged.

Yes, use the rice button for all white rice. Rinsing keeps the rice from being sticky. My wife tried several times to make rice using manual settings, using instructions she found on the internet. They all turned out under cooked or scorched on the bottom. It never occurred to her to use the...

Just starting out, but D-47 has become my go to as well for cider. I've had good luck with 71B for my two batches of mead. I currently have a side by side cider comparison using D-47 and Cider House Select Cider yeast. They are now in secondary. Upon racking the Cider House Select had strong...

Googling questions about making cider and mead. This forum always topped the list of results. I joined Brewer's Friend as well, but it kinda sucks compared to here.

Yeah, but 5 packets for a 5 gallon batch? That just seems like overkill.

Why do they pitch so much D-47 Yeast?

I've never even hooked up a phone to ours. Don't even have a clue as to what the number is.

I'm currently drinking a Tart Cherry Cider that I accidentally added triple the dosage of K-Meta. It's my best cider so far. Not the slightest hint of Sulfur. Took forever to degas by stirring. I bought a wine whip so I'd never have to go through that again. I printed up a dosage chart for all...

Others have recommended a stainless steel washer slipped onto the dip tube to weight it down.

I'm at 31.5 635.25 + 31.5 = 666.75

New to it as well, but I think that's one of the perks. I always drink, at least, my test sample. I keep some simple syrup on hand to back-sweeten it.

I use a shoe string. The other day, I tightened it too tight and pulled the airlock to the side a bit and immediately lost pressure on the airlock. As soon as I loosened it, pressure came back. You can over do it.