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Hmmm... I wonder what a fermented Coke would taste like :D

Your post inspired me to buy and test some AO "Dry" cider. It was 1.020 and still tasted too sweet for me.

I don't have much extra room in my small refrigerator, so I was wondering - what is the minimum amount of alcohol content my cider should have to safely store it in 1-gallon sanitized glass jugs without refrigeration or re-pasteurization after brewing? Also - how long can I store it before it...

Ah, yes, good point. This will also give me the opportunity to start another batch using the same yeast, assuming there are no signs of contamination at the time I rack the cider. Is there any reason not to just dump more juice into the same carboy on top of the yeasty sediment? I'd rather...

Based on what I've read on this forum, even with all that sugar, the potential alcohol content of my cider is still within the tolerance limit of this yeast. So, there's no point in racking it into a secondary carboy, is there? I may as well wait until the yeast calls it quits, let it all...

Hi everybody! I started my first batch of cider 11 days ago. 5 gallons of unfiltered pasteurized apple juice 6 pounds table sugar 1 packet of 11g Nottingham yeast, reconstituted in 4 oz water for 15 min Starting gravity was 1.090 Last night, after 10 days, the gravity reading was...