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Sweet I think I'll just chill it first, get a little taste and go from there I probably won't pasteurize

Honestly I hadn't made it that far, lol! Can u not cold crash and gelatinize this like u would beer? I'm not really sure. All the ingredients were pasteurized when bottled, we will have to ask someone else that question?

I can't wait to try the end product ill let u guys know!!

Well I have taken a bit of a taste yesterday, I have been brewing beer since 07, I can honestly say that there is no bread aftertaste so far, ill keep u guys posted

I've been keeping this on tap, too, lol. I have a question and I know I have seen it on this thread but I'm too lazy to look for it. I was wondering about putting some frozen apricot on the other 6 gallon of this I have that has just got done fermenting, any thoughts?

Ok man that sounds great! Not sure why William shrugs on the bread yeast, mine has been fermenting away since last Wednesday. Over a week now and it smells great. All the threads I have read about cider and bread yeast have been good overall comments, most say its equivalent to wine yeast so...

I live in grant county ky

Thanks I will! There's a dude on YouTube "craigtube" that made this recipe, it's been fermenting strong since Wednesday and its starting to smell great!

Yes Paul, I like this beer a lot I've made it more than once probably about 5 times now, it's great! This is my first 10 gallon batch

Almost done!!

Lol, I know how much they are I just thought if I bought them off someone near bye that I could get some insight on how they do it and then maybe I would have some luck.

Lmao, this cracks me up because I had no idea there was a cider forum on here and I seem some stuff laying around the house today and made some! I took a gallon of apple juice 100% and 2 lbs of sugar and added two handful of raisins. Mixed it up real good and added red star( I think) bread...

I made this again Sunday, I'm always changing things around and was wondering this time. I put some yeast nutrient in with it this time and Monday it was bursting from the seems and when I got home yesterday to check it, it looks like its pretty much finished fermenting?

I was looking maybe to buy some rhizomes off someone local

Ok I got RO water, when I'm warming up sparge water do I put the gypsum and chloride in then?

I'll do it thanks a lot man!!

Ok Allen, ill try that, that sounds like a pretty good start for me thanks guys

Really! I thought that there had to be nutrients in the water for the yeast to feed on, I have a tester and my water goes from 160 ppm down to about 10 when I check my RO water?

I was wondering if anyone could help me. I'm gonna brew 10 gallon of this tomorrow and I'm gonna use RO water. Can anyone tell me exactly how much gypsum or calcium to add to my water? Also should I try and use a yeast protein?

I'm located about 30 minutes from Cincy, I'm about right in between Louisville Cincy and Lexington ky