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I want to see how many Norris fans are in here?

If u want to kill them, you need no guns. Poke them in the eye, straight into the brain. That's how a Chuck Norris kills zombies.

So what your saying is, if I can find or culture some alcohol intolerant yeast, it can be done. :)

What if u did do that? Ferment just the concentrate. It would be like Hard Apple Juice Concentrate. Just put a cup of it in a gallon of store bought juice and u would have instant hard apple juice. I wonder what kind of yeast u would see to get that started? Oh well... it wouldn't work...

Good idea. I'll do that. I'm waiting on yeast from midwest supply, and I'll be all set.

As anyone used his to put more apple flavor in there brews?

No. Its 12 cans to make 4.5 gallons. Each concentrate I have has 28g per serving, 6 servings in each. That's just under 6oz each. That puts it at just under 4.5lbs for 4.5 gal. So if one pound of sugar adds 45, or so, points to a gallons my OG should still be 1.045. Right? Meaning I would still...

What is dextrose? Where can u get it?

Well I was thinking about making a batch with the froZen concentrate. But I figured it up and I would have to use 18 frozen juice concentrates to make 4.5 gallons... Is it worth it?

I have used brown sugar and Nottingham ale yeast is just about every batch. I have several 1 gallon test batches going right now with different sugars and yeast, just to see what happens. The last 5 gallon batch I made had three pounds of dark brown sugar and one pack of notti. Pretty simple...

So can u ferment slower by pitching less yeast? In your opinion is it better to start with the frozen concentrate or store bought juice to get more apple flavor? I have also ran into this same problem of very little apple flavor. I have made several batches of cider and all my friends foam at...

Ok I'll do that when I get home. By the time I get home it would have been fermenting for less then 24hours

Ok, I'm trying several experiments all at once just to see what things taste like. My problem with this one is my honey sank to the bottom. I put half a gallon of AJ concentrate with 1 lb of honey on the stove a warmed it just enough to dissolve the honey. I let it come to room temp and pitched...

Reporting back one the ciders I made.. The one in the gallon jug was perfect. Went from 1.065 to 1.012 in six days. I cold crashed for 48 hours, then racked off the lees into another jug and poured straight into a glass. Had a little taste of apple, a little dry and it had a small tart snap...

I have heard something about using boiled (dead) bread yeast as yeast nutrient. Does anyone know anything about this? If so please share, how to do this and incorporate it into my yeast cider.

Will do, and they are #6 stoppers.

Sorry for the let down. I guess I'll tone it down a bit on the next post. :)

First meads!! JAOM and a grape mead next to it. The other ones are just cider. And yes I just opened the jug, poked a hole in the top, and poured the last bit of my yeast starter in the small one. Just to see how it turns out.

My first meads!!

Here it is