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Did the kit come with nutrient?

Thanks for the guidance folks, good info. I'll go from here; pick up a few other filter "sizes" and see how things shake out.

So I have been making fantastic cider for a while, but the process has become a little tedious due to my personal preferences. In short, I have been cold crashing prior to final gravity to get fermentation to stop where I kind of want it, so it leaves more apple flavor and body, I don't have to...

that is a question of preference. .005-.010 is my sweet spot for preference of dryness, but it is all relative to what you prefer. keep in mind that most production ciders have been back sweetened to somewhere between 1.020-1.040.

I put mine in a ziplock, press the air out and put it in the fridge for the next batch.

I use half a packet (abt 2 teaspoons) to 5.5 gallons on a regular basis and its consistently more than enough.

Take a gravity on store bought alcoholic cider some time. You will likely find out the gravity is somewhere between 1.020 and 1.030- too sweet and syrupy for me personally. My experience with 1118 is that it does produce a hoochy taste especially with high initial sugar content (which is part...

I do it the lazy way, but it works very well and imparts exactly what I am looking for in my results. I take my standard cider that I have on hand; add 1.5 to 2 cups of fruit (usually frozen organic blueberries) to a growler, top with my cider. let sit at room temp for about a week, then chill...

I know its considered cyser or fortified cider or whatever, but my recipe is 5.5 gallons of organic juice with 3 lbs of local honey added. I use Nottingham yeast and I normally get an abv between 6.5 and 8%. Its pretty much drinkable out of the primary. I always cold crash it in the primary...

Yeah, I was reading through that sticky a few weeks ago. I find it interesting how he specifies pasteurized v unpasteurized juice. Unfortunately I don't really have access to unpasteurized... I get all my juice from Sprouts. I'll have to put s04 down for a 1 gal experiment to see if I can tell a...

Though my method is a tad more complicated, I use Notty on all of my cider batches and they are drinkable immediately. I tried S05 but I didn't like the mouth feel as much. never tried S04.

second on the Nottingham. It is my go to and my cider is always drinkable in short order.

*sarcasm* I'm so distraught that I didn't realize that myself! -Because we know that every single person on this earth has the exact same physiology, it must be psychosomatic; I mean it's not like anyone has an aversion or allergy to gluten, soy, peanuts, strawberries, bee venom or anything...

Ok, this is very weird to me, but I figured if anyone ever heard of this problem, it would be on this forum! ;) I have 2 cornys, both force carbed. One with a kolsch style and one with cider. On very frequent occasions when drinking product from these kegs, it causes me to not be able to...

This is what I like to do, call it simple or call it lazy, but it works for me. I have the luxury of working with 5 gallon batches and kegging my cider. When I want to mix things up I will take finished cider and bottle it in growlers with the chosen berries. I currently have 2 growlers of...

One thing I do (not sure if everyone does or not) I always use nutrient, and I agitate my fermentation vessel vigorously everyday in the first week. Knock wood, but I have never had a stalled batch and I tend to only use 2-3 teaspoons of yeast per 5 gallon batch.

I am a hardcore believer in using quality juice. Call me eccentric or stupid but I have no problem paying 50 bucks for 6 gallons of organic pressed juice from Sprouts or Whole Foods when my end product always ends up superb. Plus you get the nice glass gallon carboys to use for 1 gallon...

It almost comes down to the process rather than a hard definition based in apple juice. It seems that a good portion of us are looking at a product that is in "beer" to "big beer" alcohol content ranges (4 - 12% abv), but using fruit to achieve a beverage with flavors we want/like. A good many...

Most people do seem to let it ferment out and backsweeten. I, like a few others, am an exception to this. I have it in my head (and it may be completely psychosomatic) that leaving some of the original fructose in the batch makes it more interesting, or at least, palatable to me. I usually...

I would definitely take a reading. From my experience, when I use EC1118 rather than say Notty (ale yeast) it chews through the sugar at a much more aggressive pace; you may have "zeroed out" at this point.