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Normally it's 180 for 10 min, would 140 for 20 or 30 be fine?

I've been making 5 day sweet cider for a few months now, and everything has been coming out great, right taste, some different flavors, but i always run into issues while pasteurizing them, there are a few gaskets on my swing tops that always stretch and leak out my precious carbonation, which...

I tried a one gallon batch, with 8oz of smushed raspberries, and it turned out amazing. How ever, I need to get better at filtering out some of the extra yeast and raspberry bits, because there is alot of sediment at the bottom of the bottles by the time its done and chilled.

good morning, ive been making 1 gallon batches of this 5 day cider, and its awesome!! thank you so much! I have two questions. First, i made a Belgian White style sweet cider, with a little coriander and and orange juice/peel. I got busy, and bottled it a day later than i should have...

Yeah, it wasnt until i already mixed the batch did I start seeing raisins. I'm thinking about starting a gallon batch of JAOM, joes ancient orange mead, which has raisins in it.

Allright, two tsp of fermax nutrient added, its bubbling away. woohoo! Thanks for your help

so, I should get fermax on my way home. Would adding it tonight be too late? should i repitch yeast?

Also, question. Why is it that no recipes that I could quickly find by search on this forum include a yeast nutrient? Is it because some have corn sugar, and that can better sustain yeast? If so, how much would it take to work with the yeast?

Life got busy, I didn't rack it, and it picked up lots of odd flavors. And not very good at all. This will be my second brew ever. No nutrient, I didn't think about it, I just figured I would see what happens. Kinda on a live and learn page lately.

So, I decided to finally try cyser. I bought honey and apple juice and yeast months ago, and never got around to making it because I couldn't find a recipe that I felt I was confident enough in, nor that I was confident enough in my self to make it happen. So today, I used 4 gallons of motts...

So, my apfelwein has aged for 5 months, and it taste pretty good. (I got sidetracked and time went flying by) After that amount of time, would there still be any dormant yeast available if I was to prime it before bottling to carb or am I regulated to putting it in wine bottles and enjoying...

Thanks Smagee, i'll give them a swirl and see what happens. Im pretty excited to try this stuff out!

I started a batch on the 29th, and the bubbles had really died down in the past week, but this morning I work up, and my house had fallen from 70 to 60 degrees over night... (first cold front in central florida in months) Have I killed what ever yeast was left, or did the cold just slow it down?

Woohoo, I got my first ever batch started last night!

Here we go!

Thanks, im excited, I'll pick up my new carboy, airlock and yeast, then get started on sunday. Apfelwein Reduction sauce sounds amazing.

I just ordered everything i need (never brewed anything before) so as soon as i pick it up, ill be getting my first batch started! Thanks for any Future help!

Hey everyone, my names Jonathan. I've never brewed anything before, but i have a great fodnes for cooking, and this seemed like the perfect continuation. So I've Decided to dive right in, starting With Edwort's Apfelwein. Thanks Again!