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i have both... i prefer glass or think i do anyways yet always grab the better bottles. i guess id just save money and get only those if i had a brain.

i like having Newcastle around but found it in a can the other day. I don't think i could go back!

your good...if you let it sit and naturally ferment for days and days they u may have a problem

six gallons done from me 1410+6=1416... good stuff

good thanks... mind at ease

Sorry bringing this possibly stupid and probably already discussed topic... i never had any sulfur smell in the fermenter, didn't use campden. I opened a couple last night, so my friends could try it, tho I only primed and bottled the previous day. I knew it was too young, but now I've tried...

I bottle a batch today that I had used ale yeast it fermented really quickly i used white labs wlp200. I wanted to stop fermentation early to get as close as possible to how woodchuck and strongbow taste... if your looking for that level of sweetness than you may have to stop fermentation at...

https://www.homebrewtalk.com/f32/fooling-around-cider-198006/- this link is a pretty darn good one. Im in agreement that honey is the way to go especially in your case with champagne yeast because of the slow ferment. check out the threads but defiantly don't wait to long to to start i had a...

I'm going to age it in the bottle id like to be drinking it next year at this time

Yea i hadn't realized at the time myself... i thought a few days later i should have taken advantage of the date and still not realized until i asked my girlfriend what the date i brewed on for my notes... needless to say i felt like a moron... but hey it was a day off and i rarely get those

anyone on here bottle theres

I was planning on bottling a few into champagne bottles... i was lucky enough to brew this on 10-10-10 so id like to try and age it a while...probably wont make it very long!:mug:

im kicking that idea around im really liking the flavor at this point...

what was your OG? I started at 1.060 im down to 1.010 and still haulin right along

i used white labs, wlp002 and didnt have time to pitch... my other cider went after a day or so so i chucked it right in.

like i said i had like none... should have posted this before aswell... i changed my light dme with wheat and if i prepaird enough i would have backsweetened with lactose that said i think the wheat alone did the trick next batch ill monkey around... i think its still gonna be somewhat dry seing...

So I started my graff on Sunday and everything seemed to be going quite well i had a good two inches of krausen the next day it turned to a beautiful frosty white head now its all gone... i began to worry about my yeast, i took a gravity reading 1.010... this stuff is flying i used white labs...

did anyone else loose there krausen after about two days of fermenting mine had a good inch of it when i pitched... then it changed to a beautiful frosty white foam.. now its all gone

yea sorry i was just posting everything that would be in the recipe in case it made any difference im back sweetening with lactose... thanks for the help i feel silly for being so worried.

Just finished brewing brandon o's graff. This will be my first batch of cider ill be bottling and i hear cider is very touchy... can anyone give any specific advice for priming before bottling I am planing on using lactose and its a six gallon batch in about two weeks ill be bottling and if it...