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^^^The answer is... YOU DON'T.

How do you get an abv that high with Notty?

I always put mine in mason jars with very little head space, put them in the pantry and forget about them for at least a couple months. There all turned out great so far. I always use 5 gallons of Motts aj, 6 lbs. of light brown sugar, 5 teaspoons of nutrient, ec -1118, and let it run dry...

It should definitely get smoother with age. I've made several batches that started out pretty harsh. Set it aside for a couple months and you should be in good shape.

Thanks, the initial taste was pretty good. A couple days later, not so much. Before freezing, I was at about 13‰ abv. I ended up with a full 1 QT mason jar after freezing. Should this be aged refrigerated or unrefrigerated? I'm fairly new to brewing and I wasn't sure if it would be OK to leave...

I just mad a 1 gallon test batch using Motts apple juice, 2 lbs of honey and EC1118. The taste was great, turns out I prefer the taste of honey rather than the brown sugar I usually use. The only problem is that even after cold crashing for 48 hours and the freezing process, it still turned out...

^^^ I've wondered if "Liquor Kwik" yeast would be any good for an apple jack. It's a 20% also. Sent from my SCH-I535 using Home Brew mobile app

Looks like I'm in business. Just got home and it's hard at work. Sent from my SCH-I535 using Home Brew mobile app

It's been at a consistent 61°. I used Notty in my last 5 gallon batch and at the same temperature noticed a pretty vigorous fermentation after about 36 hours. I guess the thing that worries me about this batch is that it hasn't even started bubbling inside the carboy yet, just a thin ring of...

Well, 60 hours after pitching my yeast, active fermentation has yet to start. Using safale US-05, I started with 4 gallons of 100% all natural cider and 2 lbs. of brown sugar. Ended up with an OG of 1.064. About 6 hours after pitching the yeast, there was a light, frothy ring around the top. 24...

As a noob, I'm curious as to how to filter a cider. Seems like it would be a fairly simple alternative to all of the additives. Sent from my SCH-I535 using Home Brew mobile app

It's a little sweeter than I was originally shooting for, but I like a sweet cider. It's definitely close enough for me. Sent from my SCH-I535 using Home Brew mobile app

Just tried it. I think I might go with it as is. I'm pretty happy with the taste. It kept all of the apple flavor and smell and I still wound up with the higher abv that I was looking for. For being my first batch ever, I'm thrilled with the result. Thanks to everybody here for all of their...

Well, I started a 5 gallon batch of cider with an OG of 1.104 and ideally I would like to get it down to at least 1.02. Nutrient was added, and I used Nottingham originally. It has been actively fermenting for 12 days at 61° and the air lock has slowed down to one bubble every 5 to 6 seconds for...

Say it only gets down to 1.02. Would getting it down to 1.00 be as easy as pitching some champagne yeast? Sent from my SCH-I535 using Home Brew mobile app

Hello all, my first 5 gallon batch of cider is bubbling away at about a bubble per second at a steady 64°. The OG came in at 1.104. I know that's pretty high, and that I can expect jet fuel, but I'm looking for a higher abv. I ended up going with Nottingham and added the 5 tsp of nutrient that...

Did you add it when the fermentation was still pretty vigorous? I was also curious if it causes any off flavor. Sent from my SCH-I535 using Home Brew mobile app

Good to know. I'll just give it some time on its own and see how it goes. Thanks guys! Sent from my SCH-I535 using Home Brew mobile app

Hello all, probably going to start my first ever batch of cider tomorrow. Correct me if I'm wrong, but bentonite is supposed to be added after racking into the secondary right? I'm also curious to hear about how well it works. Thanks, Jason. Sent from my SCH-I535 using Home Brew mobile app