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Excellent. Do you think this amount of berries will have a noticeable impact on flavor? I am considering mixing with a little apple juice as well.

So I have 5 gal ready to be put into a keg... I also have 3 quarts of liquified (think blender) strawberries. I'd like to use this to backsweeten before I keg and force carb. It is pretty well liquified, but I don't want to clog up the lines in the keg. What would everyone...

I like that idea. I guess if I use bricks for the base, I'm going to have to decide what color and how to match that with the patio, etc. I am going for a rustic/beach look (mostly wood) so it might be a challenge trying to work in bricks... but I do think that might be the best solution long term.

Hey everyone, I started here years ago getting brew advice and in my search for bar plans/building help, guess what site popped up? Exactly. Background: I am building a bar on my patio. It is covered up until about 7 feet out, then there is a small grate for drainage, then the concrete is...

Not that I'm an expert, I agree with Rob... Mine only takes about 5-6 days but I stop the fermentation at 1.02 SG because I like it a little sweet.

Pappers... I hadn't thought of letting it go all the way out and then backsweetening it... Now I guess it is just a matter of how much campden and sorbate to add. Curious, why do you wait a few days? Just for absorption?

Thanks Erik... good stuff on the carb levels. I'm not sure what CO2 level I'm aiming for... Is there a generally accepted level for 'light' carbonation? I'd probably be aiming for something light to medium. I was thinking the same thing regarding chilling the keg to stop the yeast activity...

--reactivation of the yeast--

This old thread seems like the appropriate place for me to ask.... I am going to keg some cider that will sit at 1.02. I do not want to carb in the keg--I want to force-carb. The question is... how do I stop the fermentation before I keg? I see campden and sorbate only stop further fermentation...

I've previously bottled all my cider but I ordered some kegging equipment last night. I'm really unfamiliar with the force-carb process. I know I need to stop the fermentation, which I've been told can be done with sorbate and camden. How much should I use? When should I put in the additives...

I think I can handle the drink as soon as possible part.

Exactly Pappers, but I think in hindsight I didn't start popping them open soon enough and ended up with the above result. Good thing I decided to post this tonight. It seems I'm very close to the dreaded bottle bomb.

Thanks everyone. I'm chilling them right now... Unfortunate outcome for this batch, but not a total loss!

Would that prevent what I'm seeing here?

and... my plan was to heat pasteurize them if necessary...

Okay.... What I did here is I fermented 4 gallons pure juice with Nottingham and enzyme... for about 7 days until the SG was 1.010. I bottled with some priming sugar (2/3 cups boiled in 2 cups of water). Based on what a few others told me, I figured this would give me a draft type cider, with...

How much fruit for 2 gallons?

As far as how long to wait for bottling... It depends on how dry you want your cider. I wanted draft-style semi-dry, and I'm actually bottling at 1.010 so the yeast is still active, then I will bottle and carbonate for 1-2 weeks. There are a few different threads on this. It is more of a chance...

Hey, since we're both on our first goes... Let me know with what and how you decide to backsweeten. I'm probably going to do that next time as well, perhaps as early as this weekend. I'm not sure what I want to do though. Just add some sweetening to it... or add a taste of cranberry, perhaps...

Interesting... Well, I have my first cider batch sitting in bottles right now. I'm on day 4. I've seen some small bubbles in the cider but I haven't opened one yet. My plan is to wait until day 7, following pappers' recommendation. Since day 7 is on Sunday, Maybe I'll pop one open Saturday. Just...