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I made a batch of cider with safale s-04 recently for the first time.... this happened to also be the first time i used a hydrometer and originally it said 1.070 after adding sugar... and than I went to secondary after 3 weeks and it was only at 1.024... i checked it again after another 2.5...

It is pasteurized, and the people who are saying I don't need to sanitize are producing a more convincing argument so I'm thinking thats the way to go.. thanks all!!

I'm about to start a batch of hard cider and I bought a 1 gallon glass jug of store-bought cider and i was wondering about a few things... Can I just take some of the cider out to dissolve some sugar in it and then pour it back in with the rest? or do i need to transfer the whole gallon...

thanks fellas.. I'm gonna go ahead with secondary and check it in a few weeks.

I'm a beginner brewer and I think i may have made a big noob mistake.. I make cider and i used champagne yeast before but more recently i got some Safale S-04 yeast and used it for the first time.. I also used a hydrometer for the first time... I got a reading of 1.070 after pitching all my...

I'm a beginner brewer and I think i may have made a big noob mistake.. I make cider and i used champagne yeast before but more recently i got some Safale S-04 yeast and used it for the first time.. I also used a hydrometer for the first time... I got a reading of 1.070 after pitching all my...

ok thats fine.. i have some rasberry wine extract and lactose sugar so i'll let it finish it's fermentation than i'll siphon to secondary and add the flavoring... and than bottle carb after a few weeks of secondary.

ok... ya i actually Don't want to dry it out.. I've been using champagne yeast before and thats what i'm trying to get away from.. I just wanted to get it pretty strong but still be able to carb in the bottle... if it stops before it gets to 9%, like at 7 or 8% or something, than that would be...

Ya i want to finish the fermentation.. and some sugar to bottle carb... s-04 can get up to 10% from what i've heard so i suspect that i'm at a good place and should go on and pitch the yeast...

I just started a new batch of cider and i'm about to pitch the yeast. i used a hydrometer for the first time.. It showed right on 1.070.. This means it should come out around 9 percent right? I'm using safale s-04 yeast. Will i be able to bottle carb after my secondary or should i add a little...

I'm about to start a 1 gallon batch of cider with some new yeast.. (safale s-04 dry ale yeast) This is my first time using this yeast and i have a few questions that i've had trouble finding straightforward answers to and my questions might be a little bit vague but it'd be great if some more...

I just bought some safale s-04 dry ale yeast and would like to do a small 1 gallon batch of cider.. I'm a noob and I'm used to using champagne yeast so I'm not sure how much sugar to use.. It's a 1 gallon batch using store bought cider with 1 can of blueberry concentrate. I want to ferment it to...

I've made 4 or 5 batches of cider and i'm getting better at it but i ran out of yeast.. I like cider at around 8 or 9%abv lightly sweetened.. .. so far i've been using red star champagne yeast so i end up sweetening before i bottle because of how dry it gets... but i was wondering if anyone has...

o ya hah.. i meant 1/4 cup per gallon sugar for a sparkling batch.. and i'm using champagne bottles, and flip-top bottles.

i'm a beginner and i've only made a few batches.. I started a 4 gallon cider 4 weeks ago. The recipe was pretty standard.. enough sugar added to make around 7%abv dry cider with champagne yeast and no secondary ferment.. straight to bottles. i followed the recipe well.. It didn't call for a...

i don't mean to be a bother.. but i was wondering if the earlier question of wether this works with champagne and sparkling wine bottles could be answered? it would be very helpful. thanks

ooo also... how many batches are they good for?

oooh this sounds like what i'm looking for... they make them in 33.8 ounce bottles too right? have you ever tried carbing in those?

I read a thread a little while ago about putting beer bottles that have finished carbing in a boiling pot of water to stop and kill the yeast in the bottles.. I'm having trouble finding that discussion again so i figured i'd ask.. Can this be done with champagne, sparkling wine, flip top...

I know many people use bleach to sanitize equipment and i guess i'm sortof a Brew-Noob so i'm just makin sure any bleach is fine.. I've got a bottle of clorox bleach at my house. Is that good?