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Lil help, there must be a crisp, semi dry/sweet recipe.?!?

Well that being said, i guess i have no idea what flavor this is. I have a bottle of Dow's christmas port, it doesn't say whats in it. I have had this bottle for like 10 years. I have just enough left for this years recipe. I am looking for a 2-3 gallon batch as port wines tend to sit in our...

Does anyone have a good recipe for a home built Christmas port? I have a traditional date pudding recipe thy requires the wine in it frosting. Plus its a great heirloom

That is the plan, i was going to wait till the weekend, back-sweeten, bottle, the stove top pasteurize thanx for the advice, i was really worried that i ruined it. It tastes pretty good now, a little bitter, but damn okay

I forgot to sanitize my secondary prior to adding my cider. I did however, sterilize, an rinse before i put it away 2 weeks ago, then rinsed it today prior to my colossal mess up. I know te risks of infection etc, what are my chances that this wil still be okay at the end?

Its all macintosh, so deddinatly a sweet blend of cider. I have added tannin, and pectic enzyme so far. Its sitting on my porch which is like 50 deg. F i think im gonna throw a few camden tabs in today and let it sit till monday evening of tuesday them start everything else

I guess then all i really need to know of i should worry about the wild yeast. Or will the is 05 just take over when i pitch it

See what i mean, so much confliction, an different opinions, its damn near impossible to make a decision based on others previous experience

I have read the pasturizing thread top to bottom. In fact i use that method every time make cider. Ive mad 3 batches of store bought juice cider, this is just my dirst attempt at the real " orchard fresh" variety

Yea, thats what i was talking about. I just bought the 6 gallons of fresh orchard cider. Ive heard about campden tablets to kill off the wild yeast, then pectin enzyme to remove haze, and tannin to add bitterness, as well as an acid blend, yeast nutrient. All before even pitching the yeast. This...

Thanx, i havnt done one yet with fresh stuff. I made 3 batches of vomit smelling stuff out of store juice. Ill try one of emu's

I just picked up 6 gallons of fresh cider, UV Pasteurized an that's it. I want to create a semi carbonated, and slightly sweet cider. I don't plan on touching it after racking into the secondary till next summer. I am using safale us 05. Can anyone five advice as to the additives used pre yeastyeast

I tried a clone of the AO Ginger, ended up with way too much ginger in it. I used 1 root, which equaled about 1 1/4 cups. Just chopped and boiled with my starter and 3 lbs of honey. I also used another 2 lbs dextrose. ABV was around 12%. I should have back sweetened and bottled / pasturizeed

Does anyone here know where i can purchase corny kegs, less than $50 a whack?

I did not, still just as unstable and twisted as always. But the brew is good

You could be correct, i may have easily mistaken the hudro reading as i was partaking in my first batch of cider while brewin the second. I thought it was odd when i was reading my noted the next day!

I know right. Its some wicked stuff. But it smells awesome, and didn't taste too bad either when i racked it out

Oh yea safale s-04

I used store bought juice, Motts, 2 lbs dextrose, 1 whole ginger root chopped, and 2 lbs honey. Heated to 135 half gallon apple juice with ginger and honey. Added to carboy. Added remaining 5.5 gallons of juice mixed in dextrose. Stired and removed half gallon of mix to make starter At 69...

Hello all, I'm hoping i can possible get some advice on a couple batches of cider i am currently brewing. I racked both batches from the 6 gallon primary carboys, into the 5 gallon secondary's. Both batches started clearing bery nicely, then all of a sudden, i saw them clouding back up and...