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Thanks. The 4oz/gal at least gives me a general starting point from which to base my sweetening. I'll probably take whatever amount of FAJC that'll give me roughly 110 grams of sugar, dissolve that in whatever quantity of filtered, boiled water I need to get my total cider volume back to one...

Forgot to quote this; see above.

I added K-meta and k-sorbate last night. Once it sits for a few days I'm going to add enough volume of FAJC to get it back to a gallon, then let it sit another few days to ensure it doesn't re-ferment, then bottle. If it's entirely too sweet for any rational human being, it'll be almost sweet...

Yeah; I'm going to bottle this. It's just a gallon batch. I'm still trying to figure out roughly how much sugar would be appropriate for a gallon of cider. I know it's all subjective and depends on your preference, but just looking for a general starting point. The more I read, it seems like a...

Last edit, promise: adding the FAJC will add 150 grams sugar, not 25. Swear I'm not drunk. Thanks for your help.

EDIT: when I added the ginger and FAJC, I also added fresh squeezed raspberry juice. Not vital to know in answering my question, but you might want to know this is a raspberry ginger cider. [emoji28]

Just curious what the general ratio is for sweetening cider. Here's where I'm at so far: Fermented one gallon unfiltered cider with Belle Saison yeast. After a week, I added 12 grams of dried ginger and a pack of FAJC. This restarted fermentation. It fermented dry in one week, I tasted it and...

I'm going to add some raspberries and ginger to secondary. That'll restart a little fermentation. It's just a gallon batch so I'm just gonna let this one ride. I'll make the next one good and strong. :)

Yeah it's just a cider. I didn't take the OG but it's the same cider I always use, which with no sugar added is around 1.045-1.050. It'll work. Was just wanting to make something a little more potent. Oh well-an excuse to make more cider!

Thanks for your reply. My one gallon jug is almost totally full and fermentation is going pretty hard. I'm thinking since this is such a small batch I'll just run this one out at a lower ETOH content and not be an idiot the next time.

So I started my second cider today. My plan is to make a raspberry ginger cider. I started with one gallon Lewisburg apple cider, added 3 grams of belle saison yeast rehydrated into 4 oz water, per package directions. The thing I missed was adding sugar. I wanted this to be a little higher...

Excited to see where this goes and how your cider turns out. I'm thinking I may make the exact same thing for my next batch. Keep us posted!

So I've got folks saving bottles for me to use for cider. I know clear bottles aren't the best choice because of degradation due to light exposure. But I keep all my filled cider bottles in a cardboard box in a corner in the basement. They never see light til they're opened or thrown in the...

Please let me know how the saison batch turns out. I LOVE a good saison beer and I'm intrigued as to how those funky flavors might translate to cider. Thanks!

How was the batch with saison yeast? I've been contemplating doing a saison apple cider.

So I brewed my first batch of plain-Jane Apple cider a few weeks ago. It turned out pretty damned good for having no idea what I was doing, and for probably oxidizing the ever living crap out of it. With a squirt of simple syrup added (I fermented totally dry), it's very good. Can't wait to see...

Absolutely. And this was my understanding. I will take another SG reading today before I bottle but it's fermented completely dry. I'll use a calculator to ensure I don't over-carb. Thanks!

Quick question before I bottle today: I am planning to bottle carbonate my cider using priming sugar. Do I have to then pasteurize my cider once I've reached the appropriate level of carbonation in order to halt the process? If I don't do this will I end up with bombs? Thanks.

I'm going to just make sure I get it bottled Saturday.

Bottling Saturday it is!