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Day 20. SG 0.998. Tasted ok - enough to want more but I have to resist the urge. Planning to rack in another week or so - still bubbling....temps @68F

Started this today. First attempt at Mead. Looks like SG @1.100, a little higher than I wanted but once I started dissolving the honey, I couldn't stop until it was all used...44oz honey for a gallon batch. Right in line with the Mead calculator. Will feed Cote des Blancs nutrient for the...

Welcome! I grew up near Apple Valley RI....guess that's why I'm a cider guy:cask:

Chilled and tasted, I'll have to try this whole thing over. I ran into a sulfur problem - which I've never had before. When I purchased the juice there was a delay with the yeast being delivered and I had to treat the cider before pitching because the cider sat for so long. Not sure if that...

Mine are going!! I've been away from here for quite a while but still brewing! Made a starter and plan to age each gallon a bit longer than the next. I've finally experienced what 6 months aged can do. Amazing. So we'll see how this turns out at each stage.

Yes! I had great results with WF juice & Nottingham yeast. Aged a few months, (followed Grahams English Cider Recipe) bottle carbed - It's one of our favorites so far. Can't beat the free glass gallon carboy. A gallon for me at WF is $9. Not bad with the container but a gallon of orchard...

If I do add maple syrup, I'll use a pressure gauge and pasteurize. So far it's my favorite sweetener but that was with ale yeast. This wine yeast seems to be pretty decent without any additions! Will require much more experimentation.

Nice! I'll make both as well. May have to try multiple racking but right now keeping the temps down @60-65F to slow the ferment.

Curious, are you leaving in primary 6-8 weeks and bottling straight from there? Drinking it still? I just primed and bottled a gallon made with Cotes and started another gallon of Motts for fun. The taste test at bottling was really good so I started another right away. With no carb it was...

So these are all bottled finally. All finished @1.000, Cotes was lowest .997 and was the clearest I've ever seen - yeast dropped out nice and compact. Everything tasted pretty good, retaining apple flavor. I added 1.2oz sugar per gallon at bottling and now will wait until the end of month for...

Just picked up a gallon of Motts to sprinkle some yeast on (Cotes?). Maybe add some maple syrup at bottling and hope for the best. Like many of us, waiting for the 773 to arrive. When it does I'll make a trip to the orchard for 5 gals of the good stuff.:yes:

:eek::eek::eek::eek::eek::eek: I have some stored away, bottled...hoping for the best

Cool! I swear I'm done buying yeast for quite a while after this....well I did put in for the Nordic blend too. My 5 single gallons of different yeasts are all going strong now.

Ah, I thought I had read somewhere that freezing would kill any yeasts. Really strange I got two dead packets of different strains but I guess it can happen. Both had expiration dates in 2020. I was really looking forward to the S-05 but had to get that last gallon going asap - it had been...

I wound up pitching S-04 Sunday morning after zero activity from S-05 after a few days of waiting. Hard to believe that I had the same lack of life with the S-04 after 24hrs on the stir plate with a little nutrient sprinkled in as well. I've since determined both of these packets are dead. I...

I finally have to call my experiment finished (as all of the cider is gone....) This probably proved more how much patience I lack! My batch (SG 1.006) of 9-12oz bottles went from zero to 25psi in 5 days @72F. I pasteurized three of the bottles and chilled them for about a week before...

Glad to hear that 71-B batch finally got going! Very cool bernardsmiths suggestion worked for you. I've since put my S-05 on the stir plate in sweetened h20 in an effort to try the same method. No sign of life still. I think my packet of yeast might be dead on arrival. If still no activity...

Backsweetened with 145g grade A amber maple syrup (whole foods brand). Brought the SG back up to 1.006 In case you're curious.... This was done with 7.5oz pumpkin puree in primary (what a pain to rack off of) 1/2 cup h2o & 1 chai tea bag Nottingham yeast 3 weeks in primary, racked...

Any update on these? Curious if you ever got them to take off. I'm dealing with an S-05 that is 4 days in with zero activity. My other batches (with different yeasts) that were pitched at the same time are all going along fine. I had to use campden for the first time in these batches but...

My first attempt at Pumpkin Chai Cider. This was the subject of my bottle carb with the pressure gauge experiment. I will update that thread once I go through the info I wrote down. Right now I may have to cut the experiment short as I only have a few more of these left and they are good...