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This post inspired me to try some berries in a recipe for the first time. I took 5 gallons of fresh juice, 2 lbs of dextrose, and EC-1118, and let that go for two weeks. Next I racked it onto 4 lbs of crushed blueberries, and let that sit for about 1 month. It turned that gorgeous blue/purple...

My two most recent batches were made with fresh pressed juice. I added pectic enzyme to the must at the start, and both ended up crystal clear. Both were quite crisp and clean as well. The only cider's I have made that were "heavy" were so because of the ingredients I added. I do agree...

Oh, Ok. I think I get what he was saying. What benefit would that bring? A super concentration of sugar would require a super yeast. I have read about some that go way up, but again, most reviews are too positive about them. Am I missing something else?

Look up "apple jack" or "apple brandy". There are some good discussions on it. What you are describing is an old method of distillation. Still very illegal, and actually hard to do (from what people say).

Last Christmas I took 2 gallons of Tree Top, two cans (12oz) of concentrate, and 2 lbs. of dark brown sugar, and used a sweat mead yeast. It was a big hit with a variety of people, including some serious homebrew-beer-snobs who only drink double-stout-motor-oil kinds of drinks. We drank it...

Have you ever had issues with not waiting for the Starsan to dry? I do the same thing (I think) and this time a batch is not carbing in the bottles. :mad: I'm wondering if not waiting had anything to do with it.

I followed Tusch's lead and racked 5 gal of cider that had been two weeks in the primary onto 4 lbs of crushed (previously frozen) blueberries. I let that sit for about two months and then racked off the berries, where it has been sitting for another 3 months. The blueberrie is quite nice in...

My 5 gallons of fresh/un-pasteurized juice and EC-1118 started off great. Two days ago a decidedly vinegar-like odor showed up. Now it's going away. Is that odor known to just show up some times and then go away?

OH MY GOSH I am laughing hard right now. Nun Grundle? Taint Bernardus? Nunderwear? I have a feeling that God was using the cider to strike you with lightning. Holy cow that is funny!:ban:

The way I have been told, is that a little yeast at the start means it takes longer for the yeast to multiply before it starts making alcohol. If you put a lot (like a 5 gal smack pack in a gallon or so) it just takes off earlier. The yeast you put in the must will multiply until it can't any...

The fermentation will take anywhere from 2 weeks to a month or more. If you are that in a hurry, get some juice and dump some Everclear in it. But if you want to make a good cider, it will take a little while. 3-4 months to ferment, age, bottle/prime, and give it a little whilte to rest...

Hello, I was wondering what the pectin in the recipe was for. Most recipes I have seen call for pectic enzyme for clearing. I'm going to try your recipe soon by the way.....:mug:

Any update? I'm going to start a blueberry cider for summer and was wondering how this turned out.

Usually a couple of weeks to carbonate, then go for it. However, it will most definately improve the longer you leave it in the bottle.:mug:

It seems that most people when starting out (myself included) want a "sweet" cider. "Sweet" is a relative term, but at least for me, the more sweet it is, the more the flavors and aroma of the cider are masked, and all that is tasted is sugar. Kinda like apple kool aid. I too have found that...

I just bottled a crystal clear cider with dextrose as the priming sugar. It was quite carbed by a week and a half. I over primed it a bit though, and put it in champagne bottles that I had.

I have heard (never tried myself) that one can of concentrate is about right for 5 gallons. I have also heard that two cans is "safe", if you like a lot of bubbles.

Not all pasturization is bad. Like Crossczek said, the heat-method kills anything in the juice, but doesn't add chemicals that will kill any yeast you add. Many many people (myself included) have made great stuff with juices from your local supermarket. Look for things that say "no...

Cider is a lot more like wine/champagne than juice. A lot of people make a batch expecting it to taste like an alcoholic martinelli's, which it doesn't. Don't get me wrong, cider is fantastic. It just doesn't taste like juice any more. Why not get a couple of gallon jugs, and try different...

That length of time shouldn't be a problem at all. Some people have left stuff for a year or more and still carbonated. With your perry, was it straight juice/yeast, or did you add ther ingredients to your recipe?