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You can rock out Nottingham or Safale-04 in the upper 50's. Just did it and they turned out great.

Costco has juice for a really good price. No preservatives. I've made good cider with it.

Update... I bottled it all on 12/9. Half (2.5 gals) primed with 2 cups apple juice and half bottled still. I did the Pappers pasteurization procedure tonight (12/20) on the carbed bottles. The bottle carbed cider has a nice head when poured and minor bubbling while in the glass. The still of...

1. Maybe stop adding that much sugar up front. That kicks up the alcohol content and could contribute to the detracting taste. 2. What are your fermentation temps? The lower the better for not getting off flavors (just make sure the yeast you use can handle the lower temp). 3. If you don't care...

Every juice is different from what I understand, but I made a mix with 2 lbs brown sugar in 5 gallons of juice and I calculated it out at 9.3% if it went to dry. I have also heard 3 months wait for the first 5% and a month for every percent above 5.

Go for it.

So I'm drinking some JK Scrumpy while my homemade cider ages. I measured the SG and my hydro says 1.044 at 38 F. The bottle lists the alcohol content at 6%. The only ingredients listed are apple juice and yeast. The question: How is this possible? :drunk:

I just got done bottling a batch of cider that utilized EC118. I fermented in the low 60 to upper 50's. Lower ferm temps shouldn't bother this yeast from what I understand. I can't comment on the difference between the EC and the Red Star. Let us know the differences you taste.

Rules of thumb are good! Thanks David.

I have looked over the CVILLE thread. I've actually have 4 different yeasts going right now. My very first cider is getting close to finishing off in primary. I measured the SG last night and it was 1.00. I still see an occasional bubble, but nothing like it was during active ferm. I used a...

After reading through a lot of strings on this website, it sounds like the amount of time you have to age cider is variable. I feel like the trend is the higher the alcohol content, the longer you have to age it. Is there a general rule of thumb out there for alcohol content vs aging time? I...

Has anyone ever experimented with fermentation temperatures? Specifically, what temps yield the most apple like flavors? I get the impression different yeasts can impart different flavors, and it seems like the flavors they throw can be temperature dependent. Right now I am fermenting anywhere...

We used Costco brand for the cider that's in my ferm right now.

If you like the taste then go for it. Otherwise, let it age. From what I can gather, some ciders need time to develop... and in your case settle/clear up. What recipe and yeast did you use?

CandleWine: Can you clarify why adding sugar makes cider like Bud? I'm not sure I get that analogy. I guess my take is people add sugar because they want more kick... That doesn't seem very Bud like. Bud seems like a WWII drink for Rosie the Riveter to me.

I used store bought juice (4 gals) and 1 gal of spiced cider from trader joes. No preservatives, only pasteurized. I used light brown sugar and champagne yeast. I did add the yeast to warm (103 F) water for 15 minutes before adding to juice in the ferm. I also stirred the juice/sugar/yeast mix...

I had mine bubbling in 18 hours with the batch I started last week. Maybe it's the type of yeast you used. I used champagne yeast (EC 1118). This is my first attempt at cider. I'm getting the impression this is more of an art than a science... I'm sure you'll kick into fermentation soon.

As far as primary fermentation is concerned, it sounds like this typically takes about 2 weeks. Based on one the comments above, I should wait about three and then take SG readings until they seem stable. When I take these readings should I just sterilize the hydrometer and put it in the...

Regarding the priming sugar. The recipe I'm pseudo following says to boil 1 cup water with 3/4 cup brown sugar. It says to pour this into the sanitized bottling bucket and then to siphon the cider over to the bottling bucket. It mentions it should mix naturally, but I can stir slowly if...

I am looking for some opinions on what I should do now that I have started the fermentation process. I used pasteurized apple juice (4 gallons) and spiced apple cider (1 gallon), none of which had any preservatives listed on the bottles. I did not heat/boil any of the juice. I also added 2 lbs...