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Sounds good, Thanks for the help Sent from my iPhone using Home Brew

Are staggered nutrient additions necessary for a cyser or does the apple juice, nutrient and energizer added at the start contain enough for a healthy ferment with D-47 yeast? Thanks Sent from my iPhone using Home Brew

Thanks for the reply. I use Splenda for my wines and it seems to work good so I will probably just do that. Sent from my iPhone using Home Brew

I was thinking about making this recipe but my question is. Are the kmeta and sorbate absolutely necessary or could you make this without it? Thanks for any replies Sent from my iPhone using Home Brew

I looked at buying unpasteurized juice from a local orchard but it was treated with potassium sorbate I was lucky I noticed because it wasn't cheap and it was only mentioned on a tiny spot on the jugs label, so that would be my guess why it's not starting Sent from my iPhone using Home Brew

I'm sure this has been brought up a lot before but I was wondering if you have to rack all wines to a secondary or just certain types? Thanks for any replies Sent from my iPhone using Home Brew

Do you get wine or beer bottles or a little bit of both? Sent from my iPhone using Home Brew

Also I am just making gallon batches until I find a recipe I really like then I will have to invest in more bottles. Sent from my iPhone using Home Brew

Thanks for all the replies I am new to this so I figured I would ask the experts, I have had three jars full of apple wine for a few weeks with no issues, but I made sure it had fermented dry first, I didn't plan on aging for long I figured I would use them until I perfected a recipe to use my...

I'm also very new to home brewing but i would probably brew a cider recipe and add watermelon extract from Midwest supplies just before bottling and as far as the yeast goes I've heard Nottingham is good for a sweeter cider but if you use other fruit juices I've heard Montrachet is a good yeast...

I have used Splenda and it works okay but like Daze said you can taste the sugar and then the wine. Sent from my iPhone using Home Brew

I know it sounds a little tacky but I was wondering if there is any problems with putting my wine or cider into Mason jars for aging, because I have tons of them just sitting in my basement and thought that might be a good use for them. Thanks for any replies Sent from my iPhone using Home Brew

I have been using one packet of ec-1118 yeast and 1 tsp of fermax yeast nutrient Sent from my iPhone using Home Brew

Thanks for any replies Sent from my iPhone using Home Brew

Thanks for all the info Pumpkinman Also could I just ferment it dry,backsweeten to taste, prime and then bottle. Or if I backsweeten will I not have to prime the bottles? Sent from my iPhone using Home Brew

And thanks for all the replies, I wish I would have found this forum before I started this batch. Sent from my iPhone using Home Brew

It has been fermenting at about 59-63 degrees for the 8 days it has been going Sent from my iPhone using Home Brew

Thanks for the info Pistola could that be why it had such a vigorous fermentation so fast, because of the yeast and nutrient? Sent from my iPhone using Home Brew

What about sediment at the neck of the carboy, this batch was bubbling and foaming like crazy after a couple hours and foamed out of the airlock, but after the vigorous stage it has settled and left some stuff in the neck. Thanks for your replies Sent from my iPhone using Home Brew

So that is normal to have that much after 8 days? Sent from my iPhone using Home Brew