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I have a 5 gallon batch of cider that has been racked into the secondary for approx 1 month. It has been totally clear for 3 weeks. I used Safale S04. My plan is to back sweeten it & keg it to force carb it. I know that I need to kill the yeast prior to back sweetening . I plan on using campden...

For the non-paper labels that are stuck, I scrape the labels off with a razor knife, then use lighter fluid, goof-off, or some other solevent to remove the remaining glue.

Whatever you do, Don't drink it! Send the keg to me for proper disposal:drunk:. Just to be on the safe side, I will need to dispose of the empty keg too:D. We don't want to take any chances.

OK, Here's an update. After 3 days shy of the normal 3 week priming period, I refrigerated one of the bottles for 12 hours then cracked it open(just for research purposes;)). No gusher & nice head. :ban: That was following the priming sugar calculator recomendation of 1/2 cup of maple syrup...

According to the priming sugar calculator, the 2/3 cup of maple syrup alone would be on the high side for priming. I would think that adding 1/2 cup of DME would bring the carbonation too high, possibly making bottle bombs. I don't feel that the maple syrup & DME (that is listed after the...

I just primed & bottled this beer:http://byo.com/smoked-beer/item/2098-smoked-maple-porter If I am reading the recipe correctly, I should have used 1/2 cup of Light DME & 2/3 cup of maple syrup for priming. If I use the priming sugar calculator from Northern Brewer, I should use 1/2 cup of Maple...

I make my own syrup. On average, I make 7.5 gallons in a year. That's the only way I can justify using pure maple syrup (can you say "expensive"?) in beer & in cooking.:mug:

OK, Here's an update: After my S.G. remaining un-changed, I decided to add a fresh packet of yeast, as well as some extra maple syrup (that had been diluted & boiled). 3 days later, my S.G. has dropped from 1.024 to 1.020 and it is still bubbling. Looks like I will be able to reach the...

Should I add a little bit of fermentable sugar to test if the yeast is still healthy? I just want to make sure that it is still capable of carbonating properly.

If you click on the link in the first post, you will find the recipe/proceedure that I followed using the extract w/grains proceedure. I'll describe it as best as I can: (Be patient because I can't type very fast;)) As stated in the recipe, I steeped the grain in 1 gallon of 160* -150*...

No offense taken.:mug: The vague instructions that are in most recipes is exactly the reason that I ask for advice here. I'll stop on the way home & get another packet of yeast. One more question, if I may: How long should I let this sit, after the F.G. is reached, before priming & bottling...

I do have a grey colored sediment layer on the bottom of the carboy. Am I correct in asuming that this is yeast that could still be active? I have swirled the carboy, but I have not raised the temp to the high end. I'll give that one a try. Should I be concerned that the targeted F.G. has not...

I am making a Smoked Maple Porter http://byo.com/smoked-beer/item/2098-smoked-maple-porter I used 1 pack of Wyeast 1968 Special London yeast. My O.G. was 1.065. On day 6 my S.G was 1.024. I racked it to the secondary & found that the yeast cake on the bottom of the bucket was very thick &...

I just did a page using the Avery site where you can design it online & print it from the site. It is much easier to use than the Word Template. The only problem that I have is printing the page. I "test print" on plain paper first. when I put the label sheet in the printer, I get a "paper...

I clicked on the link that rjcortez posted in this thread. It is very similar to the recipe in the book.

I asked the person from the orchard today. They lost most of thier crop, but thier neighbor did not have a big loss. So they are getting thier apples from the orchard a couple of miles down the road. I think that the reason that we are seeing such high O.G. readings is due to the lack of rain...

Page 156 of "Clone Brews" by Tess and Mark Szamatulski.

I have been getting my cider right from the orchard. In the past 2 years, I have had O.G. readings of 1.050 with the occasional "sweeter" batch reading 1.055. This year I am getting readings of 1.065.

Thanks, I guess that I was way off.

Just FYI. I bottled mine & tested it after 1 day. The carb level seemed OK. On day 3, I tested the carb level & got gushers.