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You are right with the decimals. I think the yeast is maxed out abv wise. I have done probably 150 gal.this summer and it never gets any lower,I let it sit for a month once with the same result. Anyway I keg it right away and drink after 2. Days 30 psi. It does improve the longer it sits in the...

Approximately 5gal. apple juice. Motts or Berkley Jensen. 2 cups light brown sugar and 1.5 pounds honey. Safale 05. Keg and don't drive. Sg is 1.7 Fg is 1.1

Oh no your 666th post:( you are a patient soul. Thanks for the replies all.

It's never taken this long to ferment

Sg started 1.065 checked today and is 1.01 and still getting airlock action. Anybody have this problem. Rehydrated Nottingham.

Couple pounds of sucrose dissolved in apple juice wouldn't hurt the flavor I in wine.

Sub

Check SG and compare it to og you probably have a leak and it has been fermenting. When I do cider I rehydrate the yeast.

I use Nottingham in all of my cider, it quits around 9 abv. SG >1.072 1 1/2 lb of table sugar plus 1 1/2 lb corn sugar, no back sweeting.

Old thread but I bought 2 2 1/2 gal. and have a 5 gallon on the way. Kegs are awesome but I have never used the "regular" pepsi keg so I cant compare.

If it does not work its not the end of the world :p You could always use it for a depth charge drop a shot of Drambuie glass and all into a glass of the beer. It stays seperate like oil and water it looks cool and tastes good just don't plan to drive.

Now that i make cider she loves it!

Yes

You have any temp regulation?

Makes sense I wonder if there were any bacteria though they would be bad right out of the can. Anyway how many halves would you put in I got a giant can full for 8bucks.

I have 5 gal of cider . 2lbs honey 1 lb sugar 1lb corn sugar 1.072 OG I want to add pears canned for flavor its been four days fermentation and slowing with 04. When could I add fruit and not ruin it? I was gonna rack it right onto the pears and let it finish or should I let it finish first?

The process is, put the cider in the sterile soda bottle with the little plastic ring cut off , the one that was part of the original cap. Fill bottle with cider or anything else you want carbonated. Install carb cap loose. Squeeze oxygen out of bottle and tighten during the overflow. Blow...

Hi Yoop I probably could have fermented it longer I got sick of waiting. 1.004. Added the potassium and waited 24 hours I'm about to back sweeten my 2.5 gal with I bottle unfrozen apple conc. And keg at 63/67 in my basement, Am I correct in assuming the fermentation will stop with the additives.

Here is my first attempt 2.5 gal apple juice 1/2 cup sugar, 1/2 cup corn sugar, s04. Campden and pot. sorbate .Back sweeten with concentrate. I dont have any fridge room but my base stays about 65 deg. Question is how long could I store this in my keg at this temp? Thanmks.

Distill it.