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The only other thing that comes to mind is - did you rehydrate the yeast according to the package before pitching? At this point I don't even know if that matters but you will lose a lot of yeast if you pitch the dry yeast directly to the cider. 3 1/2 days is a while. I'd check the SG as...

Are those 2 the only ones that got campden? How long did you wait after adding it did you pitch the yeast? I used pectic enzyme for the first time in my latest batch with 71B and it was bubbling away like crazy after 24hrs... I doubt it was the enzyme. I'm still learning here as well...

Yes - this was a good read! I need to find an orchard with cider apples now.

Guess it's called Denny's favorite for a reason! :D The yeast list continues to grow.... Some great suggestions here.

Yes great info, thanks!! I finally got my TA test kit and after bringing TA to .65g/l with malic the difference in my juice is impressive. Hopeful this is what was missing in my first few batches and looking forward to the finished product.

Some interesting sounding ciders! Not sold close by me but next time I'm in PA, I'll have to look for it. Cucumber/ginger infused has me wondering if that should be a future experiment to try. Cucumber/ginger juice added right to primary or wait for secondary??....hmmm

US-05 was already in my 'cart' - I forgot! Added Cotes de Blanc. You'd go with US-05 out of these? I'll probably end up with both...haha

I just looked up the Cotes de Blanc, the description even sounds impressive! Not sure how this went under my radar for so long. I'm going to be starting 4 or 5 single gallon batches soon - all with different yeast. Starting all at the same time, under the same temps and see how they work out...

WHITE LABS EDINBURGH ALE YEAST WLP028 I haven't seen this yeast mentioned yet. Anyone use it for cider? It seems to have some high marks in the yeast comparisons that American Homebrewers did. So far, I'm having great results with 775 but still seems like somethings missing. Although that...

I drink alone.... :D Still trying to find recipes that my GF will enjoy. We taste test each batch and the faces she makes are priceless.... Unfortunately she likes sweet and I like tart/dry. Caramel Apple Cider had the best reactions so far and I just bottled 2 gallons to bring to the family...

2 gallons orchard cider in primary, nottingham w/ 7oz pumpkin puree and 1 steeped bag chai tea each. No idea how this will turn out. 1344 + 2 = 1346 not sure if I should add the other 253,727 - seems like cheating! haha.

This thing is great. First batch using mine. Watching the pressure rise, after a few days I'm up to 15psi - looking forward to pasteurizing day! I made mine after the squeeze test didn't work out for me. I pasteurized way too early first time around = disappointment.

Exactly why I look forward to bottling day....:cask:

Excellent point! Hopefully I can make this happen. Just have to find some unpasteurized juice or get enough apples to do a gallon. This brings back memories of when I was a bit younger (like high school) - getting a wine making book from the library (pre-internet days). Growing up in Apple...

My bottles take closer to 4 weeks to carb up. Be patient. It'll take a while for the sugar to get used up by the yeast - temperature will effect this as well.

Yep that's what happened to mine. Started in the fridge - I couldn't believe it! I should have left it in there to finish. Pulled it out and the results were not good. Next time I'll keep it cool.

Is there an ideal ferment temperature range for letting it 'go wild'? I didn't have much luck with one I had but that was left @72F. Would 60F be more appropriate?

The Caramel Apple Pie recipe (thread in this forum) really turned out great - had a few try it. I have another 2 gallons almost ready to bottle for the holiday. I've also been purchasing and tasting many different commercial brands - Maple sweetened is really good. I also just tried the...

Nice! I just got some S-04, S-33 & Lalvin 71B. I still want to get some Safcider. I'll grab 4 gallons from the orchard and do 4 - 1 gallon batches and see how each plays out. No additions. Just juice and yeast.

This sounds good. Going to have to put this recipe into the mix and make a gallon batch soon.