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just my 2 cents, but would juicing the apples after fermentation and mixing it back in give you the affect your going for?

walk us thru the day.

mine was all junk. down the drain nasty!

final gravity of 1.018, and it blended together beautifully! Thanks for all the help. I will be brewing this again. I went with all the dme, so its a little sweet. no complaints though. kegged and drank a third of it with a couple of buddies the first day it was in the cornie

if you laid it on its side, the lubricating oil in the engine and compressor are not in the right areas and it will burn out quickly. let it sit for 24 hours so all the cooling oils and lubes are in their right places so it will last

why do you need a fridge so warm? Isn't that the ambient air temp. in your place anyway?

oh yeah, should i be transferring it to a secondary yet? or what should my target fg be?

exactly one month has passed and i did a check. I am 1.033. the sample tastes much better, but real bitter. the color was a nice dark gold. there was a layer of yeast on the top of the beer in the container, is that kraeusen? is there a way to tone down the bitterness? If its time, i have...

well with no more activity, i did get the preservative cider to drop from 46 to 40. am now going with 2 gallons of fresh cider (although it has been pasteurized). I am mixing in 2 packets of lalvin ec-1118 white wine yeast. now I have no idea how long it should take? what temp should it...

My first lager is in the fridge now, and has been for three weeks. I just checked the blowoff tube and am getting burps every 7 sec., the o.g. was 1.062, and I haven't even looked in the bucket. i am thinking i should leave it for at least another week. Does that sound right?

added three packets of munton ale yeast and its bobbling for about a week and a half. keeping fingers crossed.

so go get another packet of nottingham and pitch into one gallon of cider? maybe some without any preservatives? but will the alcohol content be enough to blend in the rest of the batch? and what is a pint of slurry exactly? I think I know, but wouldn't know how to make it anyway

dump it, no way! there had to be a sugary concoction to put together to ferment alcohol to mix into this. what about a gallon of non-preservative cider with another pound of brown sugar and another packet of yeast?

I used apple cider with preservatives, 4 gallons of it. then mixed a pound of brown sugar and nottingham ale yeast. in another thread I just found out that preservatives are bad, and won't allow fermentation. So, how do i get this to ferment? make a one gallon batch and blend it? I need...

is there something i can do? ferment sugar water and blend it, or any other ideas?

and still no activity and its been 7 full days.

i followed the directions on the packet to rehydrate the yeast. Does it matter that the apple cider has preservatives in it?

the gravity reading is at 1.062 and the sample taste is very bitter. almost like an ipa but too sweet at the same time. will it settle with time?

thanks, the temp is 68-71 degrees. at least i haven't screwed it up yet. will it start to kreusen? or will the airlock just bubble

its been sitting for 24 hours and no sign of yeast activity. am i missing something?