Search results

One ounce of sugar (around 28 grams) is what I use in 1 gallon. And many folks don't bother measuring and just use one full can of frozen apple juice concentrate in a 5 gallon batch... which is usually 1.5 cups, which is 6 servings, each serving having a bit less than an ounce of sugar (around...

Agreed that the yeast is almost certainly still viable... you mentioned you 'waited too long' so now it's still and sweet... the still I understand as there is no reason it would not be still... but not sure why it's sweet. I'm thinking you maybe usually bottle while there is still some...

I second the opinion of around 3 gravity points for carb, and ~10 for sweetness. I don't bottle pasteurize (so I don't have the figures for the full sugars required), but I have found that 1/4 cup FAJC per gallon will give you the 3 gravity points for the carb. Lot's of people use one...

Doesn't sound like anything is 'wrong'... if you are worried the fermentation is happening too fast, the intervention to take would be to put it in a cooler area (like 55 or 60 degrees), which would slow down the fermentation. -Andrew diyHardCider.com

That is super interesting... 3 days of meager airlock activity and 80% of the sugar is gone! -Andrew diyHardCider.com

Sounds good... make sure to give updates! -Andrew diyHardCider.com

As usual, tons of good advice here. I put together a website (diyHardCider.com) to teach people how to make hard cider... it covers most of the basics. Here are some of the pages I would recommend starting with: How to Make Hard Cider - A guide to making your own hard cider...start with...

Looks like you have a good side-by-side test in the works... be sure to keep us updated! -Andrew

This is good thread with lots of good info. I've attempted to gather some good cidermaking information into my site... check out the recipe page for several good recipes to try! -Andrew G diyHardCider.com

Yes, adding fruit after primary fermentation is very common and gives great fruit flavor. Check out this page on adding fruit to hard cider for more details. -Andrew diyHardCider.com

I would be interested what you (@dmtaylor) think of Aspartame in cider... I found sucralose so off-putting that I wrote off all 'artificial' sweeteners (sucralose, aspartame, saccarin) for my cider.... I'll take anything in my coffee :) :) Interesting on the monk fruit... I read a post here...

Again, great to hear about your success right out of the gate, and using store-bought cider.... I agree this isn't normal. Most likely, the reason you had better luck in your first batch than most is that you were able to get sugar in the final product (you need to either use sorbates or cold...

I think you listed the results in reverse order of importance :) :) Great to hear on the good results (too often people don't report back with results!). Couple things: Presumably that week of letting it carb was at (nearly) room temperature? 2 packs of concentrate (assuming the 12 oz...

Was reading through this old thread and wanted to add some info in case anyone is still following or find this when searching for non-fermentable sweeteners. I just did a bunch of research to put together a page on my site about hard cider sweeteners and wanted to share a few findings: Xylitol...

I know this is an old thread, but if anyone finds this in a search for using sweeteners in ciders, I put together this page on my site giving an overview: http://diyhardcider.com/best-hard-cider-artificial-sweeteners-and-sugar-substitutes/ Hope this addresses any questions folks have about...

That sounds like a fine plan to backsweeten... won't give much carbonation with the limited time between backsweetening and pasteurizing though. There are a lot of resources for calculating sugars... they are mostly for wine (but apply for cider as well). A quick search for "how much sugar to...

I had come across it in researching non-fermentables... but couldn't find much info on anyone that was using it... thanks for the feedback!!

I agree with the others that it would take something out of the norm (super long secondary, super high ABV) to necessitate more yeast at bottling (I've never done that and regularly bottle carb). You'll want to be super careful if you use a more 'aggressive' yeast as it will take the SG lower...

Carbing is typically done using one ounce of sugar per gallon. So that's 28 grams/gallon. You are right around 6 gallons, so you'll want to add ~168 grams of sugar. If using FAJC, look at the label to find out how much you'll need. It's super convenient as there is typically around 28 grams...

I've had dramatically different amounts of foaming in my batches (and different lengths of primary fermentation).... my profile pic shows a nice clean batch from a few months back, but my current batch is nearing the end of primary fermentation (~1 full month) with a huge amount of crap/gunk...