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I don't want to kill the yeast as I do want to carbonate it. If my calculations are correct, I would only need to add 6.4oz of water, to a 5 gallon batch, to bring the S.G. down to 1.054 (from the O.G. of 1.065). Does this sound correct? If that is correct, I wouldn't think that it would thin...

I just picked up a bucket of Cider from the orchard and got it home & checked the O.G. to find it was 1.065. If I let it ferment out dry, it will give me an ABV of close to 9%:drunk:. I would like to be closer to 6% or 7%. Is there any way to reduce the S.G. before I pitch my yeast? Adding...

Just sampled one of the bottles from the lager chamber (for research puposes only) I was prepared for a volcano with a glass ready to catch the gusher. I got a very small gusher that only lost approx 5%-10% of the bottle contents. As opposed to the 50% that I would loose a couple of days ago...

No particular brand of bottles. Just what I have managed to accumulate. I checked out the bottles this morning and found that the cider that is in a clear glass bottle has clarified very nicely. Although I do expect that to change after it is opened as the excess carbonation will most...

I started thinking about this one: Did I add to the carb level by warming the bottles up too quickly? Would I have been better to allow them to come up to room temp without the warm water bath?

I was following the procedure that is outlined in the original posting. (Click on the link that I added to my first post) Based on others experience, I knew that it would carb-up fast but I didn't think that it would "go ballistic" within 3 days. Lesson learned:mug:

The pot lid was glass & it shattered when one of the bottles exploded, or when a cap blew off a bottle. I'm using regular beer bottles w/ crimp caps. I agree 4 cans of frozen apple juice concentrate is a ton of priming sugar, which was why I was going to pasteurize it & kill the yeast. I...

I am trying my first bactch of Upstate Mike's Caramel Apple Cider from this forum.https://www.homebrewtalk.com/f32/caramel-apple-hard-cider-292770/ Here are the details on my attempt: 5 gallons of orchard cider, no preservatives, un-pasteurized. O.G 1.065 4 campden tablets for 32 hours 2...

Wow! That was quick! Thanks

I am going to be brewing a batch this weekend. I will be using Wyeast 3942 Barvarian Wheat yeast. If I understand correctly, I should activate this pack approx 3 hours prior to starting the boil & allow it to swell. My question is: should I allow it to come up to room temperature before I...

Would you keep it @ low temps( ~35*F) or would you put it on a shelf @ higher temps( ~65*F) ? I do have a freezer w/ a temperature controller, so either option is feasable.

I made an attempt at a Samuel Adams Boston Lager clone from page 156 of Clone Brews. After 3 weeks in the primary my S.G. readings were stabilized and it clarified nicely. I sampled it and found that it was pretty close to the beer that I was attempting to clone. I transfered it to the...

No I did not bloom the yeast first, I just sprinkled the dry yeast on top of the cider. The yeast was fresh in both cases and was kept refrigerated until it was time to use it. I did try stirring it a couple of times. Do you think the campden may have still been working when I pitched the...

This is the second batch of cider that I had to re-pitch the yeast to get fermentation started and I am wondering what I am doing wrong. Batch#1: 5 gallons of unpasturized, preservative free cider(O.G 1.050). Added 5 crushed Campden tablets, 2 1/2t pectic enzyme, 4t yeast nutrient. Covered...

Thanks all. I guess I'll be using these for cleaning/delabeling bottles and get another bucket for another fermenter.

I have a large supply of grey plastic 5 gallon buckets w/ lids. These were previously used for gear oil. I have used some of these buckets for soaking bottles in oxyclean. The inside of the buckets have cleaned up very well afterward and I get no oil residue or odor from the bucket. Can these...

I stirred it yesterday 7 still have no airlock activity, so I'll get another packet of yeast & pitch it tonight. Did I kill the yeast by pitching it too soon? How much time should I allow after the campden tablets are added until I pitch the yeast?

Here's what I have done: I bought 5 gallons of unpasturized, no preservative cider from the cider mill. Took it home & poured it all into my fermenting bucket & added 5 crushed campden tablets, 4 tsp yeast nutrient, 2 1/2 tsp pectic enzyme and put the lid/airlock on and let it sit in the...

Yes, that is the plan. At this point, it looks like my only option. Right now my plan is to leave it out of the freezer/chamber (approx 65*F)for 3 weeks & test the carbonation. If it is OK, I will put the bottles in the freezer/chamber at 34*F for approx 2 months. Are there any major...

I need some advice on a Lager. I fermented it in the primary, using Wyeast 2206 Barvarian Lager yeast, at 50F degrees for approx 1 month. Then I transfered it to the secondary to dry hop for 10 days (same temperature). Then I primed with corn sugar, bottled it and returned it to the freezer @ 50...