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Like Shades work stabilize it with sorbate and sweeten it with juice. I personally wouldn’t use straight sugar at all.

Not making assumptions, stating my view. Yes, the first beer I ever made was terrible, before the advent of the interweb where information was readily available.

How much juice, but you’re still used sugar... you’re giving the yeast all the sugars.

Holy ****, I just realized I’ve been with all (mostly lurking) for 10 goddamn years. Longer than my marriage! 🍻🍻🍻

I figured that. What pitching rate do you typically use for a cider with a normal yeast?

Do you find that overpitching the FermaidO leaves a nutrient flavor in the finished product?

You used 4lbs of cherries in 2 gallons of juice and you added sugar. You made wine.

5-6% should be close to correct for an ale yeast but what was the SG? Question, why are you using a Belgian ale yeast? Adding more fermentables while it’s fermenting won’t sweeten it, it’ll just keep producing alcohol until you stress the yeast to the point that die off. Once the FG is around...

How many gallons of cider and how many pounds of fruit?

I’d honestly be more concerned about the balloon, the use of sucrose and bakers yeast. If you’re just going for alcohol you’re going to get it, it’ll be prison hooch but it’ll have alcohol.

The contest ended in March.

Who here has been brewing long enough to remember plastic tubes for the gas in side????

That is a neat product, it looks very versatile.

It sucks doesn’t it....expensive as hell!!!!

Hellooooo there!

Who’s your lhbs?

I know he just got a 1bbl blichman but is waiting for the weather to break I believe.

Waiting for Tom to get his gear setup, buying 10 lbs at a time is killing me!!!!

Let’s get a group buy going.....

I personally use Safale-04. The OG is around 1.5-1.59 and finishes right .995-1.004. Just the right amount of dryness without it becoming winelike.