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Sounds like my kind of experiment. Kviek yeast with enzyme. Would be interesting to see how many batches it would take before more enzyme would need to be reintroduced.

So how did it turn out? Do you like what you have? Did the amount of sugar you added give you enough sweetness after pasteurization? If I had to guess I would think the amount of sugar you added wasn’t enough to make the cider have some sweetness and carbonation, at least maybe not what you...

The addition of adjuncts is to increase the final gravity without adding color. The point of the style is to have a beer that is like champagne, in color and dryness, with most of the flavor coming from the hops.

Boss

Take it easy - Eagles

Let it age in the cold. It will help clear the cider. Once it’s clear and stable, I would say it is safe to bottle. I don’t see why aging it in bottles would be much different than in bulk. It certainly won’t hurt to leave it in primary for longer, provided you have minimal headspace. Aging...

Always use fermentation temp for priming calculators. Sounds to me like you are on the right track. Keep us updated.

I think he said a whole can was way too much. I believe it was in the comments section. He may have even stated it in the video. I really don’t remember. I’ve shared that video more times than I have watched it lol. I’m sure it might take a little trial and error to figure the right amount...

Check this out. I haven’t tried this but I’ve been meaning to. I can’t stand the way artificial sweeteners taste and this is the only method I know of to make a sweet cider that is carbonated without sorbate, backsweetning and force carbonating in a keg. Or without adding something like...

I guess I should have said that you won’t have to age this for as long for it’s flavor to peak. I’m sure if you practice good sanitation and keep the bottles out of the sunlight and heat then they should age just as well as any beer.

Addressing your blowoff question, how much headspace do you have? If it’s more an inch or two, I think you will be fine. If it makes you rest easier then put the blow off on there, but I don’t think you will need it. Just think of this as an experiment. If you have never brewed cider...

Keep us updated. Hope it turns out good.

Check this video. I know this is for cider but it might help you decide on what your preferred course of action might be.

You can do JAOM. The original recipe actually calls for bread yeast. Traditional Makgeolli is also made with bread yeast.

Seems strange to me that any yeast, properly hydrated and with sufficient nutrients in the must, would stall out so early. This particular yeast is an English ale strain. Generally these strains cannot ferment or have trouble fermenting maltotriose. It is typically recommended to add simple...

Bread....

Pasteurization is the best way to kill the your yeast to stop fermentation without the use of potassium sorbate with camden. The amount of heat needed should not be enough to effect the flavor of your mead. Obviously do your research so you can do this safely. You don’t want to put cold or...

Yes this will work. Don’t heat anything. Shake the crap out of eat bottle of juice before you add to the fermenter. If you are concerned about the yeast not being in suspension then give the fermenter a little swirl after you add the juice. Cheers!

Mr. Writer - stereophonics

Pour Some Sugar On Me - Def Leppard