Search results

After 11 days of fermenting, I believe my Test #1 1 gallon cider - 16 cups (Motts cider only) 3 cups brown sugar 20 raisins 1/5 packet yeast (nottingham) dash of yeast nutrient Test #2 1 gallon cider - 16 cups (empire unorganic, organic gala, mott's cider) 1 1/2 cup raisins 3/4 cup white...

Tastes like orange juice basically hahaha I dumped a ton of sugar in there and then bottled it up and boiled the whole bottle in water for like a half hour to kill any yeast off. Dont want any bottle bombs here! I don't think I would make fermented orange juice any other way because I let the...

50 oz tropicana low acid 1/4 packet windsor yeast nutrient 1 cup sugar This stuff was insanely strong smelling. It was about 8% abv and almost all of the sugar was completely gone from this I added about 2 cups of white sugar and heated it with the orange juice until it became...

Since I pretty much ruined this stuff and learned my lesson, I decided to strain out all of the remaining stuff that I could. I added a ton of vodka, sugar, and lemonade and bottled it up. I am going to stick to strictly cider for now. Cider that doesn't have any pulp in it either! I don't want...

Yeah I just went to open all 3 of them and they slowly started bubbling up and overflowing slowly but relentlessly. It's such a small quantity of stuff I don't really know. Maybe ill just let it sit some more.

Oops! I thought I could bottle it if it stopped fermenting though? I hadn't taken a hydrometer measurement at the start and when I tried to after it just sank right down all the way. I am definitely going to measure everything as I put them in from now on though.

I have a strange result from one of my test samples, it seems like a bit of a riddle for me maybe someone here would understand it byut I dont! 1/2 gallon cider 1 cup white sugar 1 pound strawberries (blended) 1 pint blueberries (blended) 1/5 packet yeast (nottingham) dash of yeast...

Everything is starting to slow down a lot. The blueberry/strawberry test completely stopped fermenting. I bottled it and used a half teaspoon per 12 ounce bottle for priming

I added sugar because I want to make a stronger cider. I plan to ferment until it is dry and I hope that the yeast will eat all of the sugar before the alcohol gets strong enough to kill the yeast! I have heard that bad things happen if there is left over sugar after all of the yeast is killed...

I added sugar to every one of my tests. The ones that I used extra added pulp and mashed fruit in... they have had insane overflow 2 times. I gave a lot of room and I figured I gave too much room. I had to open them and clear out some of the stuff because it got insane. It has continued to...

Great thanks a bunch!

Sorry to ask so many questions but I am new and just figuring things out I promise this is probly the last bit of questions for a while!! 1) My cider is coming along great after 3 days. One of them however, has overflowed into the airlock. I am worried about this but it seems that it is still...

After about 9 hours there was movement in Test #2 Test #2 1 gallon cider - 16 cups (empire unorganic, organic gala, mott's cider) 1 1/2 cup raisins 3/4 cup white sugar 1 cup brown sugar 3/4 cup honey 1/2 cup maple syrup 1/4 cup cinnamon and sugar 1/5 packet yeast (nottingham) dash...

I finally got to go to the homebrew store and pick up some yeast and some gallon glass containers. I am making these four test recipes, what do you guys think? Whatever happens I am excited and will post results :) Test #1 1 gallon cider - 16 cups (Motts cider only) 3 cups brown sugar...

Ok cool thanks for the information!

Hey all, I am new here. I absolutely love cider and I want to learn how to make cheap tasty cider I read a ton of information on the internet and was bored tonight so I decided to fool around a little bit. I took a gallon of Mott's cider, mixed it in with some unwashed, blended organic...