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I used a yeast designed for cask aged ciders and beers, Lallemund ‘Yeast for cask and bottle conditioning’. Rehydrated in a sugar solution. Seems to be working.

Thanks for the feedback. You are more technical than I am. What do you mean by TF6? Haven’t measured in a few days, nothing obvious happening. I’ll be patient.

The yeast is Renaissance Fresco yeast. Used many time without issue. Tested again. All the plain ciders are fine, but the fruited ones, the fir tip, and the Peary are all at SG 1.010. I added a bit of DAP and some rehydrated yeast to each. Hoping for the best.

I’ve started a new thread on this issue migrating from ‘Gallons of Cider in 2024’ I have at least three ciders that seem to be stuck at 1.010 SG. All three were fermented with Francesca yeast with an addition of DAP prior to ferment. Fermentation temperature was initially 63 F. Fruit additions...

Sorry, forgot the rules, don’t do this often. OP edited. I only checked three of the ciders, the berry and fir tip ones, and all were 1.010 SG. Should I try to re-initiate fermentation by adding a new yeast slurry and a bit of sugar to raise SG by a few points? Or just bottle?

14 + 5 + 5 + 5 + 5 145.5 + 34 = 179.5 gallons. Plus 10 gallons of Peary. I normally distill the Peary to brandy, but if this is a good year, might keep some Peary. All random apples plus some of our own. 14 gallons of plain cider blend. 5 gallons another blend plain cider 5 gallons blueberry...

I’ve got a mature Riesling grape vine that produces a lot of grapes. This year, due to a cold wet spring, grapes are way behind and only to about 15 brix. Leaves are starting to turn. Will sugar increase this late in the season? Last year the brix was about 20.

I made a pear brandy last year. Stripped and then a spirit run then diluted with water to 40%. Tastes wonderful. After aging a bit, some solid fuzzy sediment has shown up. It has a slight greenish tint I assume is from the copper still. Why did this happen and can I filter it out? Is passing...

In all grain whisky making, what are the pros and cons of boiling the wort? I’m surprised to hear some don’t.

I’ll give a quick rinse with sulphite

The barrel I have had whisky in it until March 2021 and has been kept bunged tight. Is it sterile? Do I have to sulphur it? I filled with water once to check tightness and it is tight. Then I emptied it and bunged it. Seems to me to be ok to just fill with finished cider and age without all the...

I’ve never used or even heard of bottle yeast. What is it? I’ll look on this forum. Anything to make bottling easier, I hate that part.

I happened across a small whisky barrel, ~15 gallons, that I was considering aging some cider in. The barrel has been used once to age whisky for three years. Any idea how long to age it? For top up, how much are we talking about? A half a pint per week? If it is aged in a barrel is there enough...

I’m using on mixed apples and it is fermenting strong and throwing huge foam for days! Waiting for it to slow down so I can top up. Never seen so much foam.

Anybody use Renaissance Fresco yeast? I’ve got some going on a cider and it is foaming like a banshee.

I’ve been toiling away at making whisky for a while. So far I have about 5.5 L at 62% that I am aging in several one litre glass bottles. Some of the whisky is aged on oak and some is raw (shine?). I want to blend all of these as some of the oaked whisky is over oaked. Can I put 5.5 L of whisky...

It seems that at least some crystal malts have fermentable sugars assisted by mashing with 2 grain. Yes, this is for whisky. I’ll add this batch’s stripping run to the others. I’ll do a spirit run on four different batches. Completely unrepeatable if it turns out great. All for fun right?

It smells and feels fine. I’ll dry in my dehydrator for a bit

I’m using the crystal with pale 2-row malt. Crystal at about 20% grain bill.

Crystal has no fermentable sugars? I thought it had some. And brewing calculators seem to think it increases gravity and ABV of a final brew.