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It's a little over 4 gallons. I'll let it sit and keep trying it. My mistake here was not starting it sooner so it would be ready by now!

It's been 8 days at 39F and15psi. At 8psi, it serves with a slight foaming, but it still doesn't really taste carbonated. Do I let it go another week or turn the pressure up?

Thanks everyone for the replies. I went back down last night and adjusted it to 15psi. I'll let it sit for a couple more weeks. That method makes sense. The liquid is exposed to the gas regardless of if the gas is coming up through the bottom or being pushed down from the top. I have not...

I've been struggling with getting my cider's carbonation level right. I just read this tonight, where somebody was pushing gas through the dispense post. Bubbling the gas up through the bottom. Others say through the "in" post. Which is it? Does it matter?

If I really want to get serious about water, it sounds like I need a report from the city or my own testing supplies and chemicals. I'll put some more hops into Brewfather and see what that does. Again, I'm only going by the sliders. This is the first recipe I've designed myself. When I was...

Got it, thanks.

Wow, thanks for all the replies. I will consider picking up distilled water until I get more testing equipment and chemicals to address the water issue. As far as water/grain ratio, Brewfather was giving 7.35 gallons total water for no sparge BIAB. That's 2.56 quarts per pound. This seems...

I brewed extract/partial grain for around 10 years with just okay results. My first AG batch 5 years ago was a failure. I'm trying BIAB now. I've got a trial of Brewfather going right now and I think I've designed a recipe. It's a Maris Otter/Mosaic SMaSH, 21A American IPA. 11.5 lbs Maris...

I am now on my 2nd kegged cider. Both have turned out identical, so at least I know I'm consistent; mostly flat, and about 3/4 glass of foam that settles out eventually. My process: Transfer backsweetened cider to keg Apply 30psi for a week Shut off the gas to the keg Vent the keg Apply 10 psi...

The cider sat at 15psi for about 6 days now. I turned it down to 8psi and lo and behold, I've got hard cider on tap! The only problem is that we need more carbonation. Do I turn the gas up or give it more time?

So far, my plan has gone well. I added the chemicals last week and just got the backsweetening and kegging done tonight. We ended up with 3 cans of Langer's concentrate. It's sitting in the fridge on 15psi. I gave it a good shake and will shake it some more periodically this week. Something I...

I didn't know I was using an actual method to carbonate! I'm in no hurry, so I will try 12-15 instead. Will also rack off of the yeast. Thanks.

I am working on my 3rd batch of cider, the first two having been still and not backsweetened. A literal ferment-and-bottle deal. Now, I have a keg and a spare fridge and I'm making sweet, sparkling cider. I have fermented down to 1.000 over the last 5 weeks. My plan right now: 1. Put the...

I think it's starting to make sense. So this will be: vorlauf, drain the mash water and measure, calculate how much sparge water to add to achieve pre-boil volume, add that volume to the tun at once, stir, vorlauf, drain? I certainly have the space in the tun for it. I was impatient with...

Thanks, folks. I appreciate it. When you say to add the full sparge amount, that's the full 4.16 gallons instead of two separate sparges with 1.01 and 3.15 gallons? To answer another question, no, I did not temperature-correct for the pre-boil gravity. I put the hydrometer into 6.5...