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Have you finished this? Or are you gonna let it age for a while? I'm curious how it turned out

Did the candy boil down well? And were you able to taste any of the gallon at any point to see how strong the candy taste was? That actually sounds really good

I have found that most sulfury smells (or farty smells as I like to call them) can be almost eliminated by letting the primary fermentation finish completely. If I don't let it sit for at least 3-4 weeks, I get a bad smell. If I let it ferment dry, (sg ~ 1.000), the smell goes away. Not sure why...

Didn't you say that they are plastic bottles?? You are stove pasteurizing plastic bottles? that may not be wise... That's not what they are typically made for, and plastic flavor could leak in, or they could melt. I'm not really sure

If you are using PET bottles I heard their melting point is around 500 degrees F. So yes, you should be fine

Sounds good! I've got a cinnamon batch thats been aging for like 6 months that I can't wait to try... The cinnamon sticks are super expensive though, does anyone know where to get them cheap? I got them target, it was like 8 bucks for 6 sticks or something ridiculous like that...

What I normally do is let it ferment dry (this gets rid of some off-tastes that I find are left if you don't let the fermentation finish), let it age for however long (usually 6-10 months), then backsweeten with sugar. Then I bottle them, and fermentation usually picks up again in the bottles...

I had an idea today to make sweet, carbonated cider. I have used pappers stove-top pasteurization method many times now, and it has lots of drawbacks. Most notably, it takes a really freaking long time and is a lot of work (for just the carbonation.) So my idea is this: bottle into 2 liter...

Hah yes I noticed that when I was looking at the picture later... Those stupid rubber stoppers never stay in, it popped up and fell over. I think its all good now though

Went to the orchard today and helped them press some fresh cider for me, I got 27 gallons! 24 to ferment, 3 to drink regular. And I gotta say... It might just be the tastiest thing I have ever had in my mouth. It's soooo good. So hopefully it will turn into good hard cider. It is tarter than...

If you let it ferment in the bottle, it will carbonate itself, though it will need to be pasteurized if you put it in there before the primary is done. Force carbonation using a keg is an option if you have the equipment. If you can test the gravity, you can test if the fermentation is done...

Other brands that work fine are archer farms (target brand) cider or juice. Motts AJ also works. Pasteurized is fine (some hardcore ciderers try to avoid it though) and realistically from concentrate is fine too, most juice is from concentrate... But thats pretty much what I use and it works...

hah i'm not sure why this thread popped up again, but I will answer nonetheless. I don't remember my exact situation, though I think it was a combination of having my ciders come out very dark and wondering what the extreme other end is and how to achieve it, and just an interest in making a...

I found this chart, which displays damage to various plastics to acids/bases, and it had some good info. For almost every plastic, weak/diluted acids (such as cider) cause no noticeable damage to any plastic after 30 days except PET, which exhibits very minor degradation. And according to them...

Hmmm interesting... have you heard of anybody who this actually happened to?? Because of course that all makes sense to me, but I am just wondering to what extent it is noticeable/ a legitimate problem. I mean obviously the bottles have to be able to hold water for a long time without changing...

I have a buddy who is hooking me up with some 5gal culligan jugs, the BPA-free kind and was wondering if anyone has actually USED them for a secondary before. I have looked up info and people have done plenty of theorizing one what they will and won't let through, but haven't actually heard...

I have a few batches with which I plan to do what you originally proposed. Essentially I am just fermenting it dry (even though I added some sugar at the beginning to boost ABV), racking to secondary and aging like 5-6 months, then adding some more juice to it to get some sweetness back. From...

Also, nobody has mentioned the fact that the temperature makes a difference... I am guessing that accounts for the variation in the number you are all using. There are plenty of good references online that explain the whole process and give a means of accounting for temperature variation. And...

Really?? crazy... Next time I will probably use a wine yeast, this time it was Nottingham

working on my regular lemonade now... Took ages to ferment!