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OK, the new one is in a 6 gal. carboy. Just 5gals unpasteurized cider, 3 cans grape concentrate (no pres.), 2.5 lbs dextrose, and 1 pack red star champagne. Hopefully this one goes better.

Yeah, ended up reading every post on here about pasteurizing I could find last night and also understand that if it's sealed and still producing gas it will explode, just wasn't sure on things due to reading recipes for dry and sparkling ciders. I'll let everyone know how the next one turns out...

It was in 1 liter EZ cap bottles, I'm actually tossing the whole small batch so I can try the whole thing over and detail what I'm doing with it better. Wanted to do a sparkling cider but not exactly sure on bottling and carbing. Any ideas on recipes that would be just idiot proof step by...

One recipe I came across said to stove heat a small amount of the cider with the cinnamon and nutmeg just to get the flavors into it, I should have worded that better, wasn't taken to a full boil. The idea of refrigeration came from a post on this forum that said it would kill of any...

So I gathered information from several people on here (thank you to them) and also experimented a little on my own. I made 2 seperate batches at the same time, both are very similiar but curious to see how the differences turn out. Batch 01 Batch 02 5...

wasnt trying to save yeast, just didnt know if too much would have adverse effects. Started this with no brewing experience whatsoever. Ended up doing a 3gal batch and a 5gal batch. The smaller one has completed fermenting after 8 days. according to the hydrometer it has 8.5% by vol. next...

Thats what I was curious about mostly was scaling down the yeast, thanks alot guys

Just starting out and am looking for a good starter recipe and working with a 3 gal carboy, any help would be appreciated