Search results

Used this exact recipe, with yeast balls from ebay. Good but a bit "alcoholy" I am sure there is a better word, but you know what I mean. Has anyone tried flavoring this? Any success stories? This is easy and fun to watch on my kitchen counter, but I would love to explore other flavors if that...

Just opened my 1st bottle 8 months in. So amazing!!! I might rack a few bottles that I plan on giving as gifts. I ended up with a good film of sediment on the bottom of the bottles that wants to loose when I pour. We did a quick filter with a coffee filter at Thanksgiving and no one seemed to...

Are camden tabs necessary in must? I just added peaches (mashed a bit after being thawed), water, sugar, yeast nutrient, tannin, and acid and mixed it all up in a sterilized bucket with s valve. Did I mess up? I just got it all together so if I need to fix anything there is still time. I did...

I use bottled juice, mono, sugar, but I also a 1/4 tea of yeast nutrient per gallon. It seems to help, especially Apple. I have also found that like another poster if my house get too chilly everything slows way down. I have not had any not bubble yet and I am on batch 7 of 100% juice.

Can anyone think of a reason why lime juice could not be subbed for the lemon? I prefer lime, but don't want a fail if there is a chemical reason lemon works better. I can get lime in the big green bottles at Dollar Tree for a buck so I might give it a try with a gallon batch to start.

OK, great. That is what I was thinking but I needed some reassurance. Happy New Year!

Oh my gosh!! Just found this recipe. Going over to the neighbors to pick up pecans RIGHT NOW. Very excited to try this one. Can you tell? LOL

I was trying for a sweeter cider. Learning by trial and error and reading as much as I can. I have one gallon that I was trying to make sweeter so I stopped fermenting and stuck it in the fridge when it still had some bubbling in air lock (about 1.02). It is too sweet. Can I restart fermentation...

Would this recipe be done with open fermentation or can it be done with a carboy and airlock?

I just made a 1 gallon batch I used Montrachet yeast, 64 oz ocean spray 100% cranberry juice and 64 oz organic apple juice, and 1/4 tea yeast nutrient. I wanted it to have kick so I added 2 cups sugar. I am a newby but I figure the only way to learn is to keep trying and to take detailed notes...

Follow up question: If i add addition sugar at an point in the process before taking the FG will my results be accurate? I am a newby, so I apologize if this is a dumb question. I added sugar to a batch of blackberry hard cider the other day so now I am wondering if my final test will be...

I read that the batch needs to be tested for original gravity BEFORE the yeast is added. I of course added yeast and now have decided on this my 5th 1 gallon batch that I would like to know the alcohol content. Just got this batch in the carboy minutes ago. Can I still do an accurate OG reading?