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26,807+15=26,822 :tank:

Let me know how that Pina Colada turns out. I found something else to try that I picked up and started a batch with. I didn't even think about purees. I strolled down the wine making section and happened upon some stuff called Vintners Harvest purees in all sorts of flavors, I chose peach...

I totally agree about kegging. It's actually quite funny, now I got my kegerator back with the double tap (my lovely wife made me get it from my parents basement where it sat for 9 years) I actually bottle more than I used to. You have to love a SWMBO that forces you to get your kegerator...

I think if you can't find those extracts you can always use frozen juice concentrates to supplement the ciders too for future batches. I did up a batch and added some guava strawberry concentrate a while back. I think the brand was Hawaii something & I added three cans and a half gallon of...

I am pretty new to cider myself so I can't say mine fermented at too high a temp but the last 6 batches were at 72 degrees. From what I have read that was an ideal temp for the yeast I used. I don't know if that is bad or good but all 6 seemed to turn out great by all accounts so far. I tend...

I haven't tried the Nottingham yet but personally the fastest yeast I have used on my ciders is the White Labs WLP775 English Cider Yeast (Liquid). I've bottled a batch after 12 days of single stage fermenting with a bucket with an F.G. of .997, and that was with 4 cups of corn sugar (sue me I...

I don't know about where your at but my brew supply store carries a variety of fruit extracts right next to the yeasts in the cooler that I have been adding to my hard cider batches, I don't see why you couldn't add one at the end as they contain very little sugar and quite a bit of flavor...

I have read about 2/3 of this thread and have yet to see or missed it being mentioned using Wyeast Labs 4766 Cider Yeast or a White Labs WLP775 English Cider Yeast. It seems to me either of these would be more suitable no? I used the WLP775 and EdWort's recipe to a "T" otherwise and the end...