Search results

I made a 1 gal batch with just honey crisp like you have and pitched London ale yeast (wyeast). No added steps or sugar. Turned out great. Not too dry and tart. Good luck. Og was 1.050 on just the juice. Fermented at 70 degrees. Bottle conditioned for two weeks. I now have a 5 gallon batch...

Broken 2 so far this year. One precision and a cheap one. The refractometer will be here tomorrow. By the way those little black pellets won't vacuum up. Sent from my iPhone using Home Brew

Thanks. I will let you know how it turns out. The last batch I made bubbled for three weeks. Is that normal for cider? Wondering how long it will ferment. It's going like crazy at the moment. Sent from my iPhone using Home Brew

Not sure of the grade. And after looking if up I realize that it is not exactly "local" (to Texas). It is pretty light. Coombs family farms organic maple sugar. If it is not fully fermentable, would that leave residual sweetness? If be okay with that. Sent from my iPhone using Home Brew

Thanks! And thank you for the feedback Sent from my iPhone using Home Brew

I am an all grain beer guy mainly... But to repay my SWMBO for letting me brew during her recent pregnancy, I made a 1 gallon batch of cider from Central Market's organic honey crisp apple juice. I simply pitched wyeast ale yeast and let it go. It bubbled in the air lock for three weeks then I...

Check your recipe. This happened to me on an imperial stout right when I switched to all grain. Some recipes are templates used for mini mashes , extracts and all grains with just fields for grain bills and hops ect. I pitched the full dose of cascade and saw the fine print: "for all grain use...