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Thanks B!

Oh yeah, definitely adding water, I probably should have said that. Each can contains 246 grams sugars. Only two ingredients: grape juice and ascorbic acid. So if i make it 3 gallons that's a hair over 7 pounds total sugars. I could add table sugar and increase total volume, but I'm not sure how...

So I just bought 13 cans of red grape juice concentrate from the supermarket to make 3 gallons of wine with. I've done this before but it's been a while. I'm using Red Star Premier Rouge yeast, which I used before. But I've also got a few ingredients left over from making cider a while back...

So 30 to 36 hours is normal for US-05? Ok that's good to know. I had the idea in my mind that long lags gave bad microbes more of a chance to get a foothold, but I may have made that up. So perhaps US-05 is worth the wait if having an exceptionally neutral yeast is the goal?

Thanks all. Mostly I wanted to confirm that US-05's very long lag is typical for all, and not just my batch or some other factor. Still not crazy for such a long lag. Maybe I'll stick with Nottingham, S-04, and M44.

So I use exclusively dry yeasts, for the sake of convenience, I keep a collection of them in my fridge. Been using them for German and Belgian ales for a decade, pale ales/IPA's for about two years, for which I keep Safale US-05, S-04, Nottingham, MJ's M44, etc, on hand for. Of all the yeasts I...

Well since I'm driving to town today where the CO2 exchange place is I decided to exchange it, so I vented off the remaining gas just to see what came out. I'd guess not much more than one keg charge came out, maybe less, so yup good time to exchange. My empty steel 10lb tank weighs 27.5lb, 10lb...

Definitely gonna weigh it when empty.

Not sure how accurate my gauge is but it's been at about 800psi at room temp(65 to 70 degrees) where I keep it, which looks to be what it should be on the above chart. Actually closer to 500psi now. Thinking maybe I'll let it run out to see what's left. According to that chart I may have 10%...

This is my first CO2 tank so I'm not familiar with how it runs out, suddenly or gradually. It's been at 800psi since full, about a year now, and just recently dropped to 600psi over the last few uses. I'm wondering if there's just dregs left and I may as well exchange it now? Or if it'll keep...

Actually a 10lb tank outside the fridge. I've been just charging them as needed, but been meaning to drill a hole in the fridge for the CO2 line. I've got three of them now and have had no problems with any of them.

Sounds fantastic, I want some! I haven't made a hefeweizen in a while but now I'm thinking about it. As an extract brewer what you're doing is over my head but I was also very happy with Munich Classic under my less precise conditions. I like to brew on a whim so dry yeast is all I use and I...

Oh metabisulfite IS yeast friendly? That's good news, I really wanted to use white grape, and now will. Thanks for that info!

Thanks for the perspective. Probably should get a book on it. Turned out the white grape juice concentrate has the added preservative POTASSIUM METABISULFITE, while the purple grape juice concentrate doesn't, 100% grape juice(Concord perhaps? Doesn't say). So I bought 12 cans of purple to make...

After years of brewing beer I just recently started making cider from frozen apple juice concentrate and been pretty happy with it. In the freezer at the store next to the apple juice concentrate is white grape juice concentrate, so I'm curious what I'll end up with if I do the same with it, and...

I see some stronger Belgians, IPA's, etc, call for simple sugar to replace 5% to 20% of the malt. Besides ABV I'm wondering how this effects flavor, especially for the more yeast defined varieties where esters, phenols, etc, determine flavor?

The Safcider packets contains 5 grams for 5 gallons, half of the 10+ gram beer yeasts, thus I split my Nottingham between two carboys. Better not to?

Kiwi eh? Where's here?

How long till you usually reach F.G.?

Alrighty, 1st batch is 8 days old now, airtrap stopped bubbling about 2 days ago. I've taken an early pint out taste and test, it's down to 1.010 now from it's 1.060 O.G., that sound about right for Safcider? Sure isn't like the sweet store bought hard ciders! It's nice, neither dry nor sweet...