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Evann55, am I missing something on using vodka or starsan in the airlock? I've always just used filtered or bottled water and never had a problem.

1 gal raspberry lemonade mead 396 +1= 397

I realize this thread is several months old, but it comes the closest to my question. I didn't measure the SG of the added materials. I started with 1 gallon of mead, OG was 1.092. It was in primary for 3 weeks and bubbling had slowed to one bubble every 8-10 seconds. SG was 1.020. I racked off...

Scrumpy- Can you explain this process ^^^ or direct me to another thread which explains? ten80- I use Splenda in most of my batches. It has worked out quite well. I add 1/4 to 1/2 tsp to each 12oz bottle. Hubby is diabetic, so I try not to add any more real sugar than necessary so he too can...

This was my exact thought when I saw the pic.

I bottled my first batch of Cider about 3-4 weeks ago. Tuesday night was the monthly meeting of our local HB club. I took a couple of bottles and they were a big hit! Everyone liked it! Happy dance for me! :ban: Now I am feeling much better about the next batch that is already fermenting away.

I used the grater attachment on my KA to grind and built my own press. Took about 4 hours from start to finish for 75# of apples.

Holey apples, Batman! That's a lot of cider! Is this for personal consumption or a business?

I used 5 tablets in a 5 gal batch and it took 5 days and several de-gassings to get fermentation started. My LHBS recommends no more than 2 in 5 gals.

Just started a gallon batch tonight with raspberry lemonade. Excited to try it. Thanks for the recipe.

Pretty darn tasty!

I just tasted a friends rhubarb mead this past week. It was fantastic! I've never thought of using grapefruit. I love grapefruit. Great, now I have to start another batch 😀

1080, please be sure to report back on your experiments. I tasted my fresh pressed batch last night (approx 20% crabapples) and it really grabbed you in the back of the jaw. Tasty, but tart.

How do you all taste test your ciders once they are bottled? Do you just open up a whole bottle? Then dump it if it needs to age more? Recap it? I have been hesitant to try any of the batch I bottled 3 weeks ago cause it was only a 1 gal batch and I only have 8 bottles of it. I do have one...

You can backsweeten and carb if you use non-fermentable sugars for backsweetening along with fermentable sugars for the carb. My last batch, I added 1/2 tsp of Splenda to each bottle along with the raspberry syrup I used for flavor and carbing.

Got my first 1 gal batch bottled today. Apple Raspberry. 5 more gallons is bubbling away. It should be ready to rack in 10 to 14 days.

You can use Splenda to sweeten, but it will only sweeten. There is nothing there for yeast to eat so you will not get any carb from it. Other boards I've seen have recommended 2 to 4 TBS per gallon.

I did crush them up. I am happy to report, I am now getting one bubble about every 5 seconds in both of my batches (one with campden and one without). The one without, smells like yeast when it bubbles, the one with the campden smells like sulfur. Will this smell go away? Do I need to rack to a...

Owner of LHBS said he never recommends more than 2 for five gallons. He said personally he doesn't use any. He gave no reason other than that many tablets retard the yeast too much. I believe they are normal size tabkets..about the size of an asprin.

Update* I'm now getting a bubble about every 1min 20 sec. :)