Hans O. Lowe
Well-Known Member
Another gallon from "Under the Table Cidery" lol
110.5 + 1 = 111.5
110.5 + 1 = 111.5
2 gallons of cider
1330 plus 2, 1332 gallons
1249.75 + 5gal Perry + 5 Gal Papaya Wine + 5.5 gal Strawberry wine + 6 gal Tart Cherry Apple Cider
= 1266.25
I've used S-04 and nottingham. Nottingham was much better to my taste, though for some reason it didn't flocc hard and the yeast had a pretty bad aftertaste.Anyone here used ale yeast for cider?
What was your attenuation and final abv?I've used S-04 and nottingham. Nottingham was much better to my taste, though for some reason it didn't flocc hard and the yeast had a pretty bad aftertaste.
With cider, my attenuation has always been 100% regardless of the yeast used. There really aren't any significant amounts of complex sugars in apple juice. I usually add white sugar to up the abv, targeting from 8% to 11%.What was your attenuation and final abv?
Well I intend to use honey instead of white table sugar.With cider, my attenuation has always been 100% regardless of the yeast used. There really aren't any significant amounts of complex sugars in apple juice. I usually add white sugar to up the abv, targeting from 8% to 11%.
I've never added more than 2 pounds of honey in 5 gallons so your results may differ, but that fermented out completely dry for me as well.Well I intend to use honey instead of white table sugar.
White sugar gives a very rough alcohol taste.
I want to put 1kg of honey in 9 litres of cider. Does that sound silly?I've never added more than 2 pounds of honey in 5 gallons so your results may differ, but that fermented out completely dry for me as well.
Not at all. It's just harder to predict what will happen with honey because the source of the sugars (what blossoms the bees visit) is variable. There is honey in one of the commercial ciders I like and that doesn't ferment dry. Don't know if that's because of the type of honey (star thistle) or technique the cidery uses that I haven't run across.I want to put 1kg of honey in 9 litres of cider. Does that sound silly?
Well I want it to be little sweeter with honey and apple taste not completely dry.Not at all. It's just harder to predict what will happen with honey because the source of the sugars (what blossoms the bees visit) is variable. There is honey in one of the commercial ciders I like and that doesn't ferment dry. Don't know if that's because of the type of honey (star thistle) or technique the cidery uses that I haven't run across.
4.25 gallons of SBAJ with 1 lb of brown sugar and 1lb of granulated sugar which may or may not have ended up as 1.5 gallons of Jack.1G on simple cider made with fresh pressed juice and wine yeast, fermented bone dry at 12%ABV currently aging in bottles.
184.5+1= 185.5
Really jealous about that "Premium". Love me some Cox's Orange Pippin... wish I could still find them here.Three more x 5 litres = 3.5 gallons... "Graham's English Cider" with Granny Smith and Pink Lady, "Red Delicious" with Red Delicious, Ballerina and Wild Apples, "Premium" with Cox's Orange Pippin, Wild Apples and Crimson Knight Crabs.
202+3.5=205.5
Got the smackdown for posting 2 gallons in the brew thread. Correcting my terrible transgression. Through the rhino farts stage, smells delicious now.
5 gallon batch:
Start date: 1/17/22
Juice: 4.5 gals, generic, 1.050
FAJC: (4) 12 oz cans, 24 oz total sugar
Wyeast wine nute blend: 1/2 tsp.
(1) pack Nottingham sprinkled in.
SG: 1.065
Also just bottled a 3 gallon batch of Edworts apfelwein per original recipe on 6/14/22.
So... 219.5 + 5 = 224.5
If the apfelwein counts, then 224.5 + 3 = 227.5 gallons.
Ibrew2
First time making it. 3gallon batch. Added 12 halved jalapeno in primary and could taste both pepper flavor and heat. Will taste at racking into secondary and add more if necessary.Peach jalapeño cider? I'm intrigued...
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