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yeah i fermented mine in the basement at about 60 degrees and you got some of the belgian notes but it was not overpowering. developed a slight banana taste along with some citrus.

I don't know if you guys have ever heard of the Goose Island brew called Sophia...it is a bottle conditioned Belgian ale that was aged in wooden barrels. I poured the dregs of one of those bottles into a gallon jug of cider from whole foods along with a pound of brown sugar and let ferment for...

Not yet. Still another month to go before I rack into the corny for backsweetening and carbonation on the five gallon of spiced cider I have now. My six gallon fermented is empty but I plan on using it next for a high gravity lefse ale. My current batch of cider is on a champagne yeast and...

Seven pounds of sugar will take quite some time to ferment out completely. My last batch of cider had five pounds of fermentables and champagne yeast and it took a month to quit fermenting. I've had it in the secondary for a couple of months and plan on kegging it in September.

So I have a pound of crystal malt and trying to think of how to use it in my next five gallon batch of cider/cyser. I plan on using a pound of fermentable sugar per gallon of cider. This will consist of honey and brown sugar. I like the idea of adding the caramel flavor to the cider by...

So I racked off lees to secondary and it came in at 1.00 Not as sour tasting now but still had clove flavor to it. However I added some fresh apple juice to the sample and it tasted excellent. Really pumped to keg this. Is it necessary to kill yeast prior to kegging if backsweetening with...

Just an update if anyone is following. Excellent fermentation rolling right along...didn't think it would be this easy to harvest yeast from a commercially bottle conditioned ale. As I shine a flashlight through the keg I can see tons of bubbles streaming up. Can't wait till ferments out to...

So I tried that new goose island specialty brew which is a belgian ale named 'Sophie'....since it is bottle conditioned I thought there might be some active yeast in the bottle. I poured the dregs of the bottle into an almost finished apple juice PET bottle along with a couple tablespoons of...

OK so if you add pasteurized fruit to your secondary and are concerned about the eventual haze can't you just add peptic enzyme at some point? Seems like that would clear it.

I have a five gallon batch of spiced cyser that has finished fermenting out at 1.007. It still has a pretty good apple flavor but lacks some body. One other problem is that it is quite sour. I'm assuming this is the result of the malic acid in combination with the vitamin C that was in the...

I always check the label to be sure...this batch only contained apple juice and vitamin c. Any idea how much a pound of fermentable sugar affects the specific gravity of the juice? If I knew that I could calculate my FG.

looks like most people say Zeiglers juice has an OG of 1.04-1.05, so what would the OG be with a pound of sugar added to it? can beer smith tell you what it is?

Next Update Ok, so I took gravity reading today and a little taste test. Can still taste the apple which is good since I was afraid the champagne yeast would dry it all out. Definately tastes high in alchohol but since I never took an original gravity I'm not sure where it is at. I started...

Well its been a month and now no activity in the airlock. I am going to rack to secondary and try to clear this cyser with some gelatin. How much should be used in a five gallon batch? Also, I'm thinking of pouring some new juice from concentrate that has been steeped with 20l crystal malt...

Maybe not done fermenting? Could be a lot of yeast still in the cider due to amount of sugar content.

Looks like all you would have to do to calculate your starting gravity is get some more of that apple juice and take a hydrometer reading. Then use your final gravity reading and do the math. Have you tried racking your cider to a secondary container and chilling it? That will greatly...

So I have this huge yeast cake from the five gallons of cider I'm about to rack to secondary. Used the wyeast Pasteur liquid champagne yeast for this batch. Any ideas on what to do with it? Can I repitch this onto more apple juice?

I have a five gallon batch of cider going that used wyeast champagne liquid. it has been fermenting for two weeks now in primary and still bubbles every nine seconds. is there any length of time that it needs to remain in the primary? or should i rack to secondary now to get it off of the...

Any thoughts on this? 1 serving of regular motts apple juice is 8 fl oz. In that serving there are 28 grams of sugar. Now if we are looking at using 1 ounce of sugar per gallon of cider this is the math I'm looking at. 5 ounces of sugar is equivalent to 141.747616 grams of sugar. If you...

thats a shame, i hope i didn't ruin this batch. it takes my primary fermenter out of action for quite some time. maybe if i carb with apple juice it will sweeten the batch and take away from the spice flavor. the last time i brewed cider it was 2.5 gallons and i put in about 3-5 cloves and it...