Search results

Rerack, lose more fluid, have to retop the jug off with more juice, restarting fermentation, which needs to finish, to rack off the new lees, losing more fluid, requiring you to top off the jug again, etc.... Why? I only recently heard about the need to top off the jug.... What's the point?

I seem to have missed something. Am I supposed to be topping off my carboy with juice to leave no air? I have never, ever done this. I ferment until it stops, then rack to carboy, then let it sit. Once it's still, I backsweeten and bottle carb, pasterise. Perfect 100% of the time. It...

various treads here. nothing in just one. People post good results, so I just took what they did. It has seemed to work crazy good, with no failures. After reading more here, it seems my cider should be a lot less sweet, but it is always very sweet. I add the 4 cans to sweeten, flavor and...

okay, I never use a hydrometer. I use fresh pressed, sometimes Mussleman's, sometimes concentrate. I use champagne yeast. I ferment until the action stops, then I always back sweeten with concentrate (4 cans per 5 gallons), plus splenda. I rack to carboy after action stops, then let it...

Uh, no. I have sweet AND carbed. I just followed the sticky. Add your primer, I use juice and sugar, depends on how I feel when I prime. I add some splenda for sweet. Make sure I make one plastic Coke bottle with cider for my gauge. When the Coke bottle is firm like a Coke, plus the...

So, I wanted clear cider, so I added pectin enzyme. I racked it from bucket to carboy after 8 days. It stopped bubbling, but it has really picked up fermentation again. I used mussleman's juice. It has been pasterized. I want clear carbonated cider. I plan on racking to bucket with spout...

LOL! Okay, here is my recipe I used for my first run last year: 5 gallons in Carboy with campden for wild yeast, room temp. 1 packet of champagne yeast in a bottle of apple juice for 2 days. Added starter to carboy with 4 lbs of brown sugar. Left carboy in pantry. 19 days later...

no clue yet. I am wondering if I will take this one out short and drink it at new years.

Ok, I got the fever people! Batch 1: 5 gallons cider, fresh pressed, 4 lbs brown sugar, champagne yeast Batch 2: 3 gallons cider, fresh pressed, 2 gallons apple-raspberry juice, frozen, reconstituted with distilled water, 4 lbs white sugar, lager yeast. I hope it goes as good as...

I used champagne yeast my first batch, with 4lbs of light brown sugar, 5 gallons of juice, it took 13 days from start to bottle. I have sweet carbonated highly alcoholic goodness. One thing I found was that champagne yeast is strong, aggressive, and produced a very very dry cider. If it...

Are you saying to just cold crash after a few days, ignore the gusher that first day, and that in a couple days the co2 should be in the liquid? They aren't as carbonated as I would like. I wish they where like the gushers I had before, just with out the gush.

i read it here. Just drop some in your fermenter, and let it go.

It was dry, and very alcoholic. I back sweetened it with splenda, primed with 1/2 gallon of cider, with preservatives. I bottle pasterized it, and have lots of carbonation.

Mine carbed in less than 12 hours. I didn't take a gravity reading, I just let it ferment until it tasted to dry. Once it was as dry as I could take it, I racked it. I then back sweetened it with 2 cups of splenda and primed it with a half gallon more cider, but with preservatives...

Ok, bottle pasterized today. I ended up with 10% abv cider. It is sweet, and boy oh boy it is good. Only took 13 days though, which is strange. I used chamapgne yeast, but after 10 days, it was so dry it was crazy. I added a gallon of fresh cider, and bottled it, took 9 hours to carb. I...

thanks.

I am sure this is a dumb idea, but I have to ask it. My wife wants some raz apple cider. I was wondering if I could add 3:2 or 4:1 ratio of apple cider to frozen raspberry juice concentrate, rehydrated?

At this point, I am thinking of bottling now, then bottle pasterizing in a week. For a test, I did one bottle last night, gonna chill it on Saturday and drink it Sunday. I am shocked at how much alcohol is in it already, champagne yeast must be really good. If I were to let it go clear, I...

Well, I read what you guys said, took in the lessons, and got started. 7 days in the fermenter, I ma sitting at 7% alcohol, sweet and bubbly, VERY VERY smooth taste! Wow! My recipe: 5 gallons pasterized, 4lbs light brown sugar I campdened the cider while I put the champagne yeast...

Hello all, I have been lurking for a bit. I think I have it all straight now, just one more bit of advice. 1. Added 5 gallons of unpasterized, raw apple juice from a local orchard. The juice is bold, sweet and delicous. 2. Added 5 cups of brown sugar, Edit: The lagers yeast was added...