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3 - Gallons Apple Cider - Pasteurized 2 - Pounds Cane Sugar or Light Brown Sugar 1 - Packet Montrachet Wine Yeast Pour 1 gallon of cider in carboy. Add the 2 pounds of sugar and mix well. Pour in the second gallon of cider and add the packet of yeast. Pour in the third gallon of...

Sounds tasty, don't see why it wouldn't be good. I have a recipe for pumpkin wine that calls for 6 pounds of pumpkin meat. Remove seeds and stringy material, then mash or grind into a nylon straining bag. Keep all pulp in the straining bag and squeeze juice out into the primary. That's for a...

Sounds Cool :cool: Count me in

Your still way to early to bottle, I would guess between 10 and 12 weeks before it's ready. From the batches I've make that's the norm, but that's also with dry wine yeast. May be able to bottle quicker with other yeasts, not sure. If it's still fermenting at that rate, it's definitely to...

It's all in what you like. I like it still with no carbonation and usually draw off a gallon or so at a time straight from a carboy. Sweetness can be controlled in many ways, think the easiest is in your yeast choice. Ale yeast will leave some sweetness while wine yeast will dry it right...

I've used juice and cider, have had good results with both. If I'm buying juice I look for the stuff that's 100% apple juice with asorbic acid, cider I try and buy the ones that are just flash pasturized. End product is close to the same from what I've made. I have found that the juice...

Of the choices you've listed, I'd use the Red Star. Red Star does make a couple different yeasts though, not sure which one your talking about. Not saying the others you've listed are bad choices, but I've made some real good stuff using the Red Star. All depends on if you want any...

Just a thought, but whenever I use cinnamon, honey, or dark brown sugar the batch tastes like crap. In my opinion, simple is better. Apple juice, sugar, and yeast.

Everything seems pretty normal, should start to slow down a little in a couple days. From what I've seen, sounds like your right where it should be for week old stuff. Can't wait until you give it a try, let us know what you think of it when the time comes.

Forgot to mention, I don't use any tablets. At around 3 months when it's clear and no more activity is when I draw off 1/2 gallon or sometimes a gallon at a time to drink. I never have messed around with bottling, usually just drink from a carboy. :drunk: :drunk: Good luck, sure is worth it.

My recipe is almost the exact same one. Only difference is, I use all frozen concentrate and make it in 3 gallon batches. One pound of sugar per gallon turns out great, I think you'll really like it. I start a new primary every 2 weeks, here's what I use for a 3 gallon batch: 8 cans...

Should turn out just fine, will be a little on the dark side. I tried one batch using dark brown sugar, then went to light brown and am much happier with the end product. Now I just us plain old cane sugar and the end results are nice and clear. The frozen concentrate works real well, it's...

I've been buying Hannaford brand that's 100% juice with ascorbic acid. Says nothing about preservatives, not sure if there's any in it or not. Some say that preservatives don't harm anything anyway, might kill off any wild yeast I guess. It's alway real active for me in about 24 hours after...

That's it, no priming. Out of the carboy and into the frig. I prefer it still over sparkling. I don't have any way to check the gravity at start and finish, so I can't give you any idea where it's at. I just wait for the activity to stop. When it's clear I figure that's good enough.

I'm sure everyone has their own routine as to what works for them. Mine is to leave in primary for 2 weeks, secondary for 2 weeks, and just keep racking every couple weeks until about 3 months when I drink it. I start the primary out in a carboy and every couple weeks rack it to another...

Here's my favorite so far, still have many to try. The following is for 3 gallons: 4 cans of frozen apple juice concentrate 4 cans of frozen concord grape juice concentrate 3 pounds light brown sugar one packet champagne yeast primary for 2 weeks rack every 2 weeks and drink in...

I'd leave the honey out also and just replace it with light brown sugar. I made one batch using honey with brown sugar, didn't really like how it turned out. Every batch since I've used 1 pound of light brown sugar per gallon and they've turned out great. Rack every 2 weeks and drink in about...