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Yeah ^^^ this is pretty much where I am now after all the help you folks have given me in this thread. :mischievous:

So, the final question. Put the acid in the fermentation or ?

Thank you all. I was intrigued mainly because of the malic acid. I think I'm going to just continue with the regular and maybe toss some citric acid via lemon or lime juice and give that a shot. I usually cut mine with a bit of 7-up anyways, otherwise I'd get shiiii faced in a hurry, lol

I used to take strict measurements, but found that the ABV still varied a tiny bit. I do one gal batches also, I use a 3qt as well, then, add about 1-1/3 c sugar and about 1.5g EC-1118, top it off, ferment two weeks, siphon with backsweet, bottle in 12oz swing tops. After about 9 days I have...

I just may try it. I use the regular myself and always add sugar anyways so that will 'overcome' the sucralose situation.

I am not a master brewer. I use Walmart juice and ec-1112, lol. I am intrigued by the lite version as it has malic acid. Picture of ingredients below.

Wow, hehe. I've been doing three gallons a week from this exact same juice, in the exact same size container for 2-3 years or so now. My scientific research/experience leans much more towards damn the torpedoes, full speed ahead, and then taste and try the end product. I'm a drinker, and toss a...

Thanks. That seems to make sense. It's obviously wild yeast and you sound familiar with the ingredients. For the readers, I'm using the Walmart Great Value brand, pastuerized juice from concentrate with ascorbic acid added. It's imported from China and sometimes Chile. So now. Have you ever...

Howdy, long time. There's a lot of folk here who know way more than I so I don't post enough of late to save bandwidth. I've had a condition the last couple weeks where I find my Walmart juice has started fermenting after a week of storage. Never happened before, yes room temps. I use the 96...

Howdy! Three gallons a week, eighteen weeks = 54 gallons. Add maybe two for some special stuff I let age longer. Walmart juice, EC-1118. Different yeast for the two specials. 87.6 + 56 = 143.6

Last time I wanted Star San I went to Amazon and suddenly it couldn't be 'shipped to my location'. I thought I saw a few others elsewhere with the same problem. I found done on eBay, no problem. Couple dollarsore and extra packaging to insure no leakage as that was the excuse given for Amazon...

To finish out the year, I have fifteen gallons of regular, plus one of apple jack (damn Nottingham makes gr8 jack!) so: 878 + 16 = 894 And I'll have you know that I've noticed my Great Value apple juice that I use is quite international; not all of it is from China. Does that count for...

Ya gotta start somewhere! Welcome to the site.

Well, it has been a while for me. It's been eighteen weeks since my last post. Three gallons per week = 54. Toss in about three gallons for apple jack = 57. 654.75 + 57 = 711.75 By gobs, what a bunch of drunks! Hmm, I wonder if we should consider this guy the cider champ for this year? My...

I applaud you on trying it the 'old fashioned' way. We all know that Johhny Appleseed wasn't spreadin' eatin' apples, right? ;) But I'll agree with all the above tips and tricks. I reuse the almost 20oz plastic soda bottles, but for what you have found to be an obvious reason, I only do one...

Another five weeks, let's see. That's normally ten. Then I did do another gallon for apple jack three weeks ago. And two weeks ago I decided to go up a gallon a week to three, so that's two more. Plus the three I'm starting today, that's sixteen. 147.25 + 16 = 163.25

Quick off topic. Does pasteurization get rid of that tiny bit of silt in the bottom of the bottle from this awesome natural way to carbonate our drink?

Agreed.

Ahh, yes. You're halfway across the globe from me, but more north-south than east-west IIRC. I'm at about 1900 meters elevation in the southwest USA. So it gets maybe 80 degrees with a few days of 90's at most. Otherwise, in the winter, it gets cold and I usually have to put my brews in a...

First off, I think I've learned more from you, much more, but here'd my thoughts. I make mine from store bought. SO4 has been iffy when it comes to bottle carbing. I've never tried bottle carbing without tossing about 3Tbsp of sugar to backsweeten and carb (from your size batch). If all else...