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What I had listed ascorbic acid (Vit C) which isn't supposed to be a preservative. Anywhooo I think I can figure a way around the sorbate in the future. I think I may stick to letting the yeast work a little longer before I pitch it regardless...just have to remember to watch it closely.

These... Overcoming Potassium Sorbate in Zeigler's cider https://www.homebrewtalk.com/f32/overcoming-potassium-sorbate-zeiglers-apple-cider-38783/ Everything you know about potassium sorbate is wrong...

Update. After reading two very informative thread here on HBT, I found a way to brew around or circumvent sorbate. It took some experimenting, but you basically overload the sorbate with yeast nutrient, more yeast and sugar. So here is what I tried... In a 1 qt jar I took two cups of cider...

I have a Whole Foods and Akins here, I just didn't make it there to get cider this time. I went to WalMart instead and used Musselmen's, it is cheap and convenient. I will be out this weekend so picking up organic cider (only apples) will be easy, its just not cheap. I think this same brand...

I re-pitched with Red Star Champagne yeast and looking at the labels again, nothing in the form of a preservative is listed so I am thinking that there is something in the apple cider that they didn't list. Which really sucks I was looking forward to having this with Thanksgiving dinner. Oh well...

I started a batch this past Sunday; wanted it to be done in time for Thanksgiving dinner. I followed the recipe closely only omitting the cinnamon and adding one more gallon of apple cider and sugar to compensate. I have made this batch before, using the same or similar brands of cider only...

The moral of the story is: Don't toss a cider that is not immediately appealing. Age it and if it still tastes like crap, add some stuff to it. We are scientists. Drunk scientists. I especially loved the moral to this one. I have a Pear cider that I am doing just that with. Aging...

Thanks divi2323. After some thinking and leaving it alone last night (of course this was after a panicked trip to the local brewing store for supplies). I don't have to do just one thing with it. I think I'm going to split this up. I have sterilized everything and the kitchen sink last night to...

Thanks NineMilBill. Yes I was a bit concerned when it started because it seemed very slow but I had patience and by the second day it looked like it was almost boiling...should have suspected something at that point. But in all honesty I had no real idea how this combination of yeast, natural...

Thanks Pickled Pepper for your guidance. I will most likely move this to some 1 gal carboys that I have and put them in the pantry were it is very cool. Except for the fact that it was very dry and made your eyes cross after a few sips it still had a really nice fresh pear flavor. It just...

Ok, I started with the following, variation of the 5 day sweet cider, this juice was very cloudy and very sweet. I like scrumpy or unfiltered style less carbonated ciders. Not that I don't like others. 3/18/2012 AM 72 degrees room temp 4 gal organic pear juice (fresh pressed no sugar added)...

Thank you for enlightening me. I used strictly Pear Juice in one batch I am brewing ;).

When picking up some carboys and bottles last week. The seller had a box of random ingredients that they no longer wanted and they made their way into the truck with me It isn't much, but I will not be using is...so I thought I would see if any of you had use for it. I am happy to drop this...

I just started my mead, its in for the long haul. Recipes as follows 15lbs wildflower honey - raw - pasteurized for 30 mins at 190 degrees after boiling water 4 1/2 gallons water Wyeast Mead yeast SG 1.080 This is will be primarily a straight mead, I will add fruit and spices in either...

I put together two variations (used pear juice for 1 batch and honey in both) this weekend. Both of the juices I used were very sweet to begin with so the variation with the honey seemed like a good idea. I am looking forward to trying them out. Currently I am at almost 24 hours of fermenting...

I haven't brewed in a very long time... Started two batches today. 1st batch 4 gal fresh pressed Pear Juice (pasteurized) 1/2 lb local wildflower honey - has a slight orange flavor to it 1lb brown sugar Red Star yeast (its all I could get my hands on) 2nd batch 4 gal fresh pressed...

Thanks Kevokie..Muskogee is next door to the rest of my family in Tahlequah....or as they are "Howdy neighbor" mlarnold...I especially like your Bob the Builder "STFU" avatar.. that my friend is awesome I'm looking forward to my time here. I am usually the quiet one, but I am trying to break...

Hi was reading through the introduction threads and just had to say. NewBrewB I love the Dark Helmet avatar, I needed a good laugh today. Thank you. Welcome chkparrish..hope you find this forum useful

Its a suburb of Tulsa..just a hop skip and jump from Broken Arrow. I have about 20 years of brewing experience but still consider myself a NOVICE. This is due largely to the types of brewing I have done to this point. No competitions, old recipes handed down from family members and not real...

I would be greatly interested to hear how this turn outs. Would this be a Perry or a Cider? Have you given thought to using raw honey instead of dark brown sugar? Good luck with this, your math and ingredients look good. I am new here...lurked for sometime before actually joining. I am...