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I've got a small mill in the area that doesn't pasturize, but if you look at the jugs closely, in very small letters "Potassium Sorbate added". And yes, I noticed that after I mixed up a batch and it wasn't going anywhere after a week.

I'd take a reading on it to see for sure where it's at. Some nutrients may help, but I'd start with stirring up the lees. That may be enough to speed it up a little. You had a lot of sugars in there. It's going to take a while to ferment out.

It'll be interesting to see how low the EC-1118 will take that. Are you doing any nutrient additions? With an estimated 20% potential, if this goes anywhere close to dry, you're going to need some pretty serious aging time. Or you could always use it to degrease engine parts!

It was the 49oz can. So 1oz over 3 lbs. It's not in the initial recipe, but I did rack it onto 1lb of frozen/thawed sour cherries for a few weeks. Don't know what that did to the flavor, but it really set the color. I'll see about getting a picture of it today. It's a gorgeous deep red and...

I haven't sampled any of my batches in over a month now. The Cinnamon Apple Cyser with D-47 was mellowing out nicely. The Cherry Apple with EC-1118 was slowly pulling away from being paint thinner. Both are still bulk aging and probably won't touch them again for a while for another racking.

Granted, I don't know the SG of your apple juice, but using the honey spreadsheet, your batch should have come up close to a SG between 1.157 and 1.17 depending on exactly how much juice you used. Is your hydrometer calibrated? Just the juice and sugar should have given you upwards of 1.14.

Campden just knocks down the wild and unwanted (plus helps against oxidization). You need sorbate. It prevents the yeast from reproducing. Do some searching around and you'll find plenty of variations of the following: Campden and sorbate according to bottle directions to stabilize. Wait...

Man this is good stuff. Tested a bottle of my batch last night. Just 2 weeks in the bottle, but carbing nicely. I added the remaining 1/2oz of Perle with the 1/2 of tett at flame-out for a little more hop flavoring. WOW! The first batch is still conditioning, and I'm checking my...

I'd avoid the cherry flavoring like the plague. Most of them are extremely medicinal. Think cherry cough syrup. Whole fruit, or fruit puree is my vote.

I've got a cinnamon cyser I don't think will ever clear (or would that be a metheglin). 4 months in and cloudy. But I think it fits the flavor. Used some pectic enzyme in a cherry apple cyser and it's crystal clear after 2 months. But it is 16% rocketfuel and will be aging for quite a...

Very happy I put a blowoff tube on this batch. Fermented in my 6-gal BB and it managed to creep out. Don't want to think what it may have done if I had let it ferment at normal 70 basement temps. All finished now. Came out even drier at 1.006. Bottling this weekend. Really looking...

7 days in primary and 15 days in secondary. My basement was holding at 68 the whole time. There are a lot of factors in clarifying, ingredients, yeast, nutrients, temp, etc. Your juice will make a big difference as well. Some juices just never clear. After 3 months, I don't expect my...

It's only been in the bottle 2 weeks now. No additional yeast at bottling. It was crystal clear when it went into the bottles, but I can already see a fine layer of yeast settling out in the bottles. I'll give it a good 6 weeks to carb and age before I try it.

Awesome. Thanks!

You may leach out a little of the red coloring. But it probably won't be enough to change the color much at all. I used 5oz of corn sugar for priming. I've seen reference for everything from 3-7oz, so just used the standard 5.

I've got 50% minimum in my head as well. Think I picked up the number from the GotMead forum. Depending on the OG of your juice, you're probably around 40%. I just bottled a cider with 5gal apple juice and 2lb of honey and wb-06 yeast. Was good going into the bottle. Can't wait until it's...

Brewed on my deck last Saturday. 35 and snowing. Use some foam control drops, and watch it through the window!

CvilleKevin, are those 750ml flip-tops, or 1L? Where is your source?

Cider, or Cider w/ adjuncts, your choice. Honey has to be a minimum percentage of fermentables to be considered a Cyser. But your recipe sounds good. Keep us informed how it turns out.

I'd call the Musselmans a balanced juice. It's not really tart, but not blah like a lot of store bought stuff. It's the Musselmans 100% Pure Premium not from concentrate. Just blended juice and vitamin C. Straight from the jug the stuff carries a OG of 1.051.