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Following https://www.homebrewtalk.com/f81/caramel-apple-cider-235368/ What should i do for the starter, i have some apple juice laying around, with malt and the yeast i'm going to be using, i just don't know my quanities. I'm thinking along the lines of 100g malt with 500ml juice?

I can't get bottles for another two days. I have to go up to the bottle-o tomorrow and buy some beers and drink them all... just for the bottles... Anyways, i'm having a piss up with the mates tomorrow so i guess i'll be drinking beer, i won't be able to actually pasturise untill sunday. at the...

I don't really mind either way. I've always had a carbonated cider so i'll go with that, not to mention, it's already a bit fizzy it seems.

The brewing yeast is unlabeled sorry, i know you brewers have all sorts of fancy names for your yeasts but mines called premium brewing yeast. :P I would love to back sweeten it as you have called it to make it taste more like a commercial apple cider whilst hopefully retaining the amazing...

Yes sir. Also, it was the only yeast i had at the time, it was a small, white packet with "Premium Brewing Yeast - 5g" on it. So i just need to pasture it and pop it away. Where should i let it age? in a cool dark cupboard i supose?

Well... fermentation took 2 and a half weeks and i've let the yeast settle for 3 days now.

Really, i'm taking in any suggestions. Also, you could be right ReverseApacheMaster. Should i just add raw sugar to a cup, mix it in well and taste it again?

what do you mean by aging? Is that where you put it into your bottle and just leave it?

just going through, none of them seem to match. It's the same bitter sour taste that i get when i drink wine though, it seems to stick around forever aswell. I'll probably ask my parents what they think the after taste tastes like.

Hmmm... I hope you're right. Any way to get this stuff out though? Would pasteurizing it work?

As the title says, i would rather drink piss then my current brew (2nd, first one wasn't even a proper brew). I'm getting a horrid taste in my apple cider, following this recipe; https://www.homebrewtalk.com/f81/caramel-apple-cider-235368/ infact, it is so bad to the point where i gag on the...

No, it's fermented but the yeast are still suspended. I think if you put the bottle into the fridge the yeast set down at the bottom of the bottle and form the yeast cake quicker. I just don't know what to look for when it's done.

It's a 3L (1g) bottle of apple cider that's been sitting in the fridge for 3 days now, i'm just wondering though, what are the signs that all the yeast has settled?

Alright, i'll try as hard as i can to look for these forums. Wish me luck. :)

Where can i ask? There seem to be no forums about this subject at all on the internet.

I am an Australian resident and surprised that it's legal here... really surprised. Following a guide off youtube, using bakers yeast and going to keep fermenting and adding sugar untill it cannot ferment any more. I also added brown, unprocessed sugar because i think it makes better...

Thank you, that should be all i need for now, thanks for all the help guys, i really appreciate it.

Ahh, i get it, so i shouldn't add as much as i did the first time, i think i'm starting to get it, is there any way to calculate how much sugar to add to get X amount of alcohol in the end result? Is there a calculator online? I've looked at mrMalty's calculator but it only does ales and lagers...

The only thing i can think of when drinking it is... wine. The one thing i hate most in the entire world is wine, the only benifit being that it's alot stronger, strong enough to give me the burning sensation in my throat. Would cranberry be any different? "5g of EC-1118 (like a buck at your...

I added what, 2 and a half cups of sugar and 20g or something of yeast to a 1.4L bottle. at a $1 for 5g of premium brewing yeast at the homebrew store my brew is probably more expensive then commercial wine hence why i picked up the bakers yeast whilst i got around to it. Also, can i just...