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Perfect... Thanks guys I will try this. I really like the idea of splitting into gallons. Good way to experiment in small batches with one base batch.

I don't think this question has been asked yet.. Where are you getting your kits? What " brand " are they? And is there any pattern ? like the batches that come out bad are all from the same place? I just read all 9 pages of this and it just is such an odd issue to have. Especially over an...

Yea I know adding sugars tends to water stuff down but I have done this with a recipe that was 100 percent store bought juice, added corn syrup, and a packet of yeast and oddly it was VERY flavorful. Not sure why it would be different in this situation let alone worse since I used a " less...

Ok so about a month ago I started a batch of cider. I just bottled it yesterday and as it sits right now, it's just kind of tart ( not real flavorful and very light body). The run down : i used store bought unfiltered pasteurized cider, a can of frozen apple juice concentrate, 32 oz of corn...

Gonna make a quick simple batch of cider and just want to use what I have on hand. Got a pack of us-05 and plan on adding it to 5 gal of 100% apple juice ( commercial brand) and was gonna add 1.5-2 lbs of corn sugar. Will this yeast be able to eat up the additional sugar? Any guesses on what...

I added three pounds of fresh berries that I froze then pasteurized and smashed up roughly. We shall see what happens. I'm starting to wonder if I should repitch a pack of the same yeast I originally used during primary, when I bottle. I figure maybe the berries put the yeast to extra work and...

So the secondary fermentation is going good it seems. I'm curious as to how long I should let the berries stay in the secondary before bottling and should I wait a few days after I rack off the berries to bottle, so the fermentation can stop? Thanks guys. Tomorrow will be one week it's been in...

Thank you guys for the positive info! Sent from my iPad using Home Brew

Well boydster, you hit that right on. It's actually really dry which I kind of like. I'm anxious to taste this and surprised that it would carb faster being wine yeast seems to be a little slower to work. This stuff took an entire month in the primary. The red star yeast I used is just a plain...

That's just the problem...I accidentally pitched the wine yeast instead of the ale yeast. Thanks for the responses . I could have made that a little clearer the way I said it.. Sent from my iPad using Home Brew

I tried this in the cider forum and only had one view all day with zero responses so I'm trying here.... So I made a gallon batch of Apple/pear cider. Very simple recipe of just the juices and brown sugar added to bump sg up. Started at 1.070 FG was 1.000, sadly I went looking for my last pack...

So I made a gallon batch of Apple/pear cider. Very simple recipe of just the juices and brown sugar added to bump sg up. Started at 1.070 FG was 1.000, sadly I went looking for my last pack of red star wine yeast to start a peach wine I was making and could only find a pack of 05 ale yeast. Uh...

Sorry , I ment too sour Sent from my iPhone using Home Brew

Any thoughts on back sweetning if it turns out too sweet? I have read about using lactose but nobody really elaborated on the process or said they have done it. Also I read that adding cherries will work also. If cherries are an option, do you just give them a quick smash after pasteurizing ...

Well I thank you for saving my beer haha. See, that's why I come on here! Sent from my iPhone using Home Brew

Ahhh crap. Well I after the tart effect but I don't want it to be really sour. I'm glad you cleared that up cause I was under the impression that in the secondary, the fermentation wouldn't be strong enough to knock out the taste. I hate extracts but I guess I'll have to hunt down a good brand...

So I got the cream ale fermenting. After looking into some threads, the general idea is to add 1lb raspberries per gallon. Any opinions on that? And for how long? I feel like the fermentation will start up again from the sugars in the fruit so im guessing at least two weeks. Thanks Sent from...

Great idea with the masher! Never thought of that. As far as pasteurizing goes, I think I may stick to it . I have seen both methods mentioned on here however. And I will take the advice on not adding to the boil because I don't want hazy beer. Thanks guys

Just do what I do. Make something that the wife really likes so she leaves you alone and then take over the dining room table with the rest of what you like . Poof! Instant brewery !

I was thinking about splitting the batch as well but dont have the equipment to do it so im going for the full five gallons. Thanks for the response by the way. I did however have one more question. After i pasteurize the fruit should i puree it up before adding it to the secondary or just add...