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LOL! I get that Yooper. I have made plenty of cider. I have just never seen the thick lees and such, floating. After sitting in the basement, it settled in the bottom, it's just got big thick chunks now. Never seen it so chunky before.

This is a first. I made 6 gallons of apple cherry cider. 4 gallons of apple, 2 gallons of cherry. Fermented from 1.070 to 1.003. Backsweetened and primed with 4 cans of apple cheery concentrate. Added a little splenda. It's sweet, delicious. Well, I carbed it, and...

I use four pounds for five gallons

Bottlebomber, you are exaggerating. Cider tastes fine before six months. As to three OP, next time, just use pectin enzyme. Fresh pressed clears just fine, I do it all the time.

AJ, what is your recipe?

Oh good. I can water it down to make more, but how do I carb it? Will I add more yeast?

I am fermenting with EC1118. The gravity was very high. My hydrometer was floating completely. Do you think it will have enough yeast to carb? I will add more juice or concentrate to prime, maybe a little more honey, and watch it like a hawk, bottle pasterize when ready. My success rate...

Bump this old thread. I know it's old, but I also need an answer, it never got one. Sorry

one more question. I used 15 lbs of clove honey, with 5 gallons of juice. I added some acid blend. My SG is more than 1.090. I suspect the temp had something to do with it. If it is that high, the EC1118 will stop fermenting well before 1.000. If that happens, then priming won't work...

I understand the concepts, I make a wicked sweet carbed cider. My point is, can it condition bottled, instead of in the carboy

Ok, so in a month, my cyser goes from pail to carboy. I know I have to top it off with juice. Can I just prime it, when it is well carbed, bottle pasterise, and just let it sit for year, in bottles?

Mussleman's from Walmart is what I use for it

No

When this happened to me, I added juice concentrate to flavor and prime, after I cold crashed it. Bottle it, make sure you have a coke bottle full to know when it's carbed, pasterize and let it sit in bottles for a month or so, and drink it. It's not this complicated.

Sounds good. Personally, I use the champagne yeast. I also bottle carb. I use splenda to sweeten, use can ned apple juice concentrate to prime, 2 cans per 5 gallons. With the ec1118, out carbed in one day. With ale yeast, it took 1 week. Pappers is the man btw. You both are fine. I...

put an airlock on it, let it go! Wild yeasts can give you some crazy good flavors. Also, campden will stp wild yeasts at first, but they are already running now, too late.

Time. That smell will go away. I find that with champagne yeast, the cider smells terrible at room temp. I also find that after a week in a secondary, that smell is gone. After back sweetening and carbing, no trace at all. As for clearing, that also takes time. When we get ours done, the...

it doesn't smell like vinegar, but it does have a strange odor to it. I can't describe it. It's not bad, just I have never smelled it before. I racked it into secondary, put it in the basement, let's see.

ok, I usually use ale yeast, and just used EC 1118 for the first time. The bubbling stopped after 10 days, so I got the dropper out and gave it a whirl. WOW! This tatstes HARSH! At 11 days, the ale yeast batches still taste like cider, beer like, but like apples. this stuff is just...

I have only heard about this recently, and like I said early, it seems pointless and counterproductive. If you do this, how does it clear if you keep adding cloudy juice? How does the yeast finally stop if you keep adding fresh sugar? It just seems like people making things very hard for...