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I'm not sure of the proportions, but as long as nothing explodes, I don't know if there would be a significant difference. Of course, if something does explode, then I should mention I've only been homebrewing about 10 months.

Thanks, ChemEng. A Nottingham does produce a good cider. I'm just trying to figure out if my current yeast stock might work as well for cider as it does mead. Otherwise, it's back to the LHBS (it's maybe 30 minutes each way, so not bad at all).

Thanks. I might try a (second) BOMM off a batch of 'summer' honey for the hydromel, frontloading. I can document the process, if you like. I also started a 5-gallon batch with the Forbidden Fruit with clover honey, to play with some variations courtesy of Brewers Best (chocolate peanut butter...

self-deleted for pretentiousness and stupidity.

I've really gotten into meads lately, though by no means do I want to neglect my cider heritage. My question: does anyone know if d47 or 71b make good ciders, not just meads. Also, is there a difference between 71b and 71b 1122? Also, what will an English Ale WLP do to a cider?

How would the BOMM protocol be adapted to a hydromel? I recently came in to some local darker blueberry honey, and have been interested in hydromels since January, when I started mead, but don't know if staggered nutrients would work well, or if I should frontload everything and hope for the...

Exactly. This quick and dirty experiment was designed to see what I could create in a short amount of time, at my flat's kitchen temps, that wouldn't automatically make me spit it back out. I do put effort into other ciders, but this is for quick summer drinking. Final scores at drinking...

So, a bit of delay in racking, but gave the advantage of clearing. My ratings are as follows: Giant Eagle: OG: 1.045/FG 1.000 Estimated ABV: 5.88% Poured with a bit of bubbles, but cleared up quickly. Golden brown. Light, dry taste: better than some bottles I've had. I give it a B-...

On Sunday (5/31) I began an experiment on three different ciders to see which one might yield the best results. For this experiment, I used Giant Eagle cider (1.045OG), Indian Hill cider (1.043 OG), and Organic 365 cider (1.050OG, with undissolved solids). My only additive: pectic enzyme, to...

Woodchuck Hopsation isn't terrible, and may be my go-to from now on when I start running low on bottles for homebrew. Anything else you can find in Central Ohio? Or should I keep eyeballing my liquid tannin for homebrew?

What are these 'unused fermenters' of which you speak?

MaxStout: Buckets may be cheap, but space is at a premium in my 660-square-foot flat. Rest: thanks for the advice. I may try Oxy-Clean, or just keep making different alcohols and cross fingers on no carryover.

I started with cider, before moving to mead. A friend commented that my first mead in my primary bucket had a noticeable cider scent, and my (empty) bucket currently has a strong honey scent. Is there any way to reduce or eliminate strong scents between batches of different ferments? Edit: i...

slym2none: For some reason, Magners always leaves a chemical taste in my mouth that means I can barely finish it. As far as making my own, I usually go to about 9% with added fermentables, though have not tried Edwort's yet. oljimmy: I have tried a couple that I found, like Green Goblin, and...

I kind of miss Strongbow Original, and, looking back, that was barely dry. Does anyone have suggestions for what I can try to drink, or, worst case, create, that is drier, and therefore tastier, than that?

I can stomach a sweet food better than a sweet drink. Does anyone else make their own cider just be because they can't stand commercial? I can't even drink Angry Orchard Traditional Dry without cringing.

Opening note: I have looked through previous posts, but it is entirely possible I missed a related thread, so, apologies in advance. My question: does anyone else feel as though most ciders produced commercially in the US are syrupy-sweet? I am lucky enough to have access to the Ohio-produced...

Drinking a 2.5-month old BOMM, and marvelling at the difference from the 1-month old I split with a friend from the same initial yeast pack before. My question is, how does reuse of the initial yeast affect aging time? I used one Wyeast pack to make 4 1-gallon batches, back-to-back, 3 orange...

I have seen that Joe has used d47 for a three week drinkable mead in the past. I apologise if this has already been asked (I have read this post into the mid-50s), but have you experimented with this yeast in the past? If so, what were your results? As a basis, i have an uncleared but drinkable...