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Thanks. Just to be clear, I'm looking for a dehydrated yeast, not something that aggressively ferments like EC1113

One is rose flavored. The other is basically just "rose" pink colored grape wine between a white and red.

I'm looking for something with as much pear character as possible. WLP570 seems to be the answer, but I have trouble getting liquid yeasts here. Other Belgian golden ale yeasts sound okay, but they all seem to be liquid packet too. What else can I find dry? Preferably stuff that does well...

902 +5 cider 907

Welcome to the forum. The photos are way too blurry to tell what's going on. Might be infection. Might be yeast "rafts". That's a lot of headspace though. Did you sanitize the raisins and dates?

I think you want 33-34 °F for cold crashing. ~40+ °F will help but it isn't the same. Don't worry about killing the yeast. It will go dormant and precipitate, but even freezing will not kill it. At your temp, it should clear nicely especially if degassed and should have enough yeast in...

Thanks for the information! I can only find suitable oak in chips locally, not cubes. How much oak by weight would you suggest per gallon or 5 gal? I can only find French locally at the moment.

Thansk for the followup. I wouldn't be surprised if it was just as beneficial given an ideal fermentation temperature as it was detrimental here. I'd be interested in hearing your results.

Almost any honey will do that given enough time. It depends ont he variety and environment. Honey is a supersaturated solution, meaning it has more sugar dissolved in the water than it normally can handle. Eventually the excess crystallizes and precipitates, especially if you add a little...

Dark snowberry mead. Practicing 1 gal before I do 5's. Smells delicious already. 657.5 + 1 = 658.5

4% sounds weak if it fermented to dry. Sounds right if you halted at 2/3 to 3/4 to keep some sweetness. Final SG will tell. Commercial apple juice and ciders are 5-6% potential alcohol from my experience and honeycrisp are on the sweet side. I wouldn't use granny smith. Their characteristic...

5 gallons of commercial cider and 5 grams of EC-1118. The cider sediment precipitated out in primary.

I'm still making cider but I'm really dissatisfied with the amount of waste from finings. After primary stopped precipitating, I racked to secondary and cold crashed for a month. Nothing was falling out of suspension after the first week, so I used kiesel/gelatin. I'd ordered the kit thinking...

Stressed yeast? Aerate and degas daily for the first 1/3 of fermentation. Continue degassing without aerating for the remainder. You can also try adding throughout the fermentation. I was told 1/3 when pitching, 1/3 when it picks up speed, and 1/3 when you've hit the point where you stop...

I had no problem hitting ~12%, OG was about 1.085 - 1.090. Fermented at 60-65 °F to 1.000-0.995 SG. Lalvin EC-1118 tasted better to me though, was about as fast, and can tolerate 18%.

So I had a couple of amazing tasting ciders going and this guy tells me I can halt fermentation to keep them a little sweet instead of back sweetening. Okay, that sounds good and he (seemed to) know what he's talking about. So, following his instructions, I racked onto k-meta and k-sorbate then...

Good point. My apologies in advance for cross-posting. thanks :)

So I had a couple of amazing tasting ciders going and this guy tells me I can halt fermentation to keep them a little sweet instead of back sweetening. Okay, that sounds good and he seems to know what he's talking about. So, following his instructions, I racked onto k-meta and k-sorbate then...

Thanks. So the chitosan/kieselsol will work? It was completely opaque after about 2 weeks with 2-3 rackings. Fermentation was complete at about 10 days. Then I cold crashed about 5 days and this is what it looks like now (below). I'm using glass btw, just racked off into a jug to get a...

Is it the natural cider sediment or something new since the campden? I'm guessing you didn't use commercial cider or there shouldn't be any wild yeast to begin with. I'd leave natural pulp but maybe rack off anything that looks like it was once microbial. Unless you want some wild yeasts in...