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Makes sense. I see others have some success using portions of the packet, but I do get the risk. Thanks for explaining.

Thanks for the advice. Part of my question was whether I can save part of the package though. Once opened, must I use it all or can I store the remainder for later use? How to store? room temp, frige, freezer? thx.

This is my first brew of cider, or anything for that matter. The brew store suggested Lallemand Windsor or Mangrove Jack's Craft Series MO2 Cider yeast. Do I refrigerate or freeze leftover yeast? The brew store guy said use the entire contents since all should be used at once. But, I thought...

Thanks for your input and suggestions. I just like to be thorough before jumping into something. I might do the cooler method with a gallon to start just to get a feel for it. But I'm more of an automatic kinda guy. I own a Bradley smoker if that helps. :D So I'd be getting a floor freezer...

I read of some folks aging cider for months and I'm with you; I'd go nuts if I couldn't drink some. I've come to the reality that I really do need a fermenting chamber of some kind if I'm to get into this. Thanks for your comments.

Looking at chest freezers. Will a little 5 cu ft model be sufficient for 6.5 gal? Or should I spring for 7 cu ft ?

I'm assuming the flavor of the end product is different depending on the yeast and temps. Are there some folks who actually shoot for ciders cooked at temps above 70? Few and far between? Or is it more like; if you can't work in temps below 70, then this will at least make hard cider but no...

Thanks wysiwyg, good to know.

Thanks Gratus, I didn't realize that the process added that much heat. That might shoot down my plans of putting the setup in a spare room when it gets cold and shutting the heating vent. It's hard to tell around here in north central Florida whether the temps will stay in the 50's or 60's for...

I'll poke around the forums some and see if other folks have been successful at temps above 70 and if so, then I might do as tstanonis1 suggests and add some insulation. I just wanted to try it out without dropping a bundle first few times. I'm sort of hipocritical about the paleo diet since...

So while I've seen temperatures stated up to 75, you're saying the more common 65-70 is really correct and 75 is too high, correct? If I have to create a brew box, I'll have to give this some more thought whether I want to even get into it or not. I was thinking of building a separate garage for...

I am on the paleo diet and I can't drink grain brew any longer. It's been over a year and Lord knows that I miss a good beer. So, I took up drinking hard cider and am looking into home brew. First question - I usually see temps should be 65-70 for fermenting. Sometimes I see 65-75. Can I...

Looks like star san is the ticket and to just be careful to follow all the sanitizing rules. Thanks everybody.

I'll keep it on the list of tools required. I'd sure hate to go through all the steps and expense to make a bunch of beer just to have it get contaminated. I'm curious if even the experienced brewers get contamination now and again without knowing why. Or is it a matter that you never get it if...

This url helped too. The no rinse part of it seems like a bonus. Is this stuff expensive after awhile? In other words, do some very frugal folks prefer a more home made solution to the problem or is this fairly economical and pretty much a home brew standard.

I'm finding that beer making can be quite a convoluted task. I see from reading about contamination that it seems pretty much imperitave that I install a sink as well, what with all the bathing in clorox and boiling all the bottles, caps, utensils and even the water to be used for the beer. I...

Does brewing produce more CO than other forms of normal cooking? I'm trying to understand what the difference is from cooking on a gas stove in the kitchen. Or is it the use of propane that you're thinking will do that. I'm not even sure what I would use for the heat source. I mentioned that I...

Ok, makes sense. Thanks.

Bear in mind that I have no experience at all when I ask this - I thought you had to use a burner of some kind to make beer? If so, how can you not have "fires going" when you cook in your garage?

The floor is concrete at the moment. I intend to build a slightly raised floor which will go above the flood vents, so that I've got an actual indoor room. My house is built on raised floor and is pretty high off the ground. So, therefore my garage floor which is at ground level makes the garage...