Search results

Should be fine with that temp. Are you going to use the yeast to carbonate? If so u will only use a primary fermentation. What I usually do.... I picked up a "thief" looks like a big eye dropper with out the rubber bulb. I use this to take a sample to see how much sugar is left. Either taste or...

Here's what I do. Take a sample mid primary fermentation, while it still has a bit of sugar left in it and give it a taste once it's sweet to her liking steal a 2 liter bottle worth and put it in the fridge with the cap on. This will slow the yeast down so you can keep the fizz. Let the rest of...

For a real simple first run I would use Motts apple juice, corn sugar and some ale or champagne yeast. I've used regular table sugar too but timing is everything if you want sparking cider. I shoot for 6-7% alcohol for best flavor.

Yeah a bit warm I'd say 67-70ish if ya can.

No need to boil juice I use motts brand juice and it works great. What ever ya get be sure there are no sulfites it will kill the yeast. Next you shouldn't have any trouble at room temp. I have done a ton of cider so if ya have any more questions fire away.