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Try not using SafCider and see if you get a different result...?

Pretty simple recipe... just ferment a plain apple base then rack to other container(s). Add fresh harbanero and let sit till you get the spiciness you want. For me that is just a few days. I've done separate containers... one "hot" and one "mild". I "sanitize" the whole habaneros in starsan...

I make a Lime-Habanero cider (crowd favorite!) that is more acidic than my usual cider. My first few batched were made with S-04 yeast and did just fine, if a stitch slower than normal. Then I switched to SafCider and I found that the SafCider was VERY VERY VERY slow. Wondered if it was because...

All ciders using SA-0 4 this year... 7 gal Apple 2 gal Ginger 2 gal Cherry 4 gal Lime-Harbenero 2 gal Hopped Spiced Apple 1 gal Pineapple 1 gal Rhubarb-Strawberry 1362 + 17 gal = 1379

I tried the teabag in the juice once... fell apart and made a mess. Those tea leaves didn't settle, and had to filter them out, which is an extra step I don't usually need to do. Since then I've added the equivalent of about 1 teabag per gallon in a solution (IF I'm just using store bought...

Thanks for responding. Gave me peace of mind! I went ahead and used the Cote de Rhone since it was what I had on hand. Worked just fine. I'll look into getting some of the F2 next trip to the brew store. I have about 10 gallons that are in the lineup for bottling. Busy Fall in the PNW for...

Intriguing. Is there a coconut flavor added to the cider? Where does one get 7 liters of fresh cocnut water?

I'm a bit of a nooby too.. this is my second year. The bottles that didn't seem to carbonate were bottled in the summer and the house was around 70-75 degrees. The current batch is sitting in my dining room. Our house temp ranges 59 to 66 degrees this time of year (hey, if you don't have at...

I'd love to get a gallon, or more, if you have it! I'll PM you... Wish I knew about the Nat event... I'm always in search of fresh pressed cider to stir up my FAJC cider!! How much does he charge for it?

Hello! I've been using SA-04 for primary fermentation. It is very slow and seems to poop out a bit above 1.0, leaving a bit of sweetness, which I like. My problem comes with trying to get the bottle carbonation. I've had it not carbonate on some batches, even though I add a pinch of fresh...

Not sure what you mean... one can get a residual sweetness in one's cider without hitting high alcohol by either cold crashing/storage, pasteurizing, or killing the yeast and force carbonating once it reaches an FG of 1.005 or above (depending on how sweet one wants). I use all these methods...

You most certainly can make a good cider from frozen concentrate! I use Tree Top frozen apple juice concentrate (FAJC)... 100% USA apples and in my opinion has better apple flavor. FAJC is made from "sweet" apples, which aren't the traditional sharper, more acidic, "cider" apples. Some good...

I did worry about the possibility of a bottle bomb but figured with 4 layers of a thick towel, if it should occur, it would at most scare a few whiskers off of her. :D I'm going to look into your aquarium heater set-up idea... would provide a bit more comfort regarding constant temperature and...

Just make sure it doesn't have any preservatives... citric acid is ok. I've found that adding malic acid and a couple of tea bags helps bring out the apple flavor of store bought apple juice.

Petromalt... for the gacking. I do use a heating mat in the container to get the temp up to 68-70 degrees then turn it off and let Lulu keep the heat in. She does an amazingly good job. Not many jobs she can do without opposable thumbs, though she is a good behind the couch dust bunny...

Essentially I made a base apple cider then did the following: 11/3: simmered ~ ½ c shaved ginger in 2 cup water + ½ cup apple juice concentrate until reduced to about half of the liquid. Refrigerated 11/4: Tested ginger concentrate in 100 ml cider (used cider from gravity reading). Added...

To earn her kibbles, I put my cat to work incubating the temperature in my bottle carbing container. House is 63 degrees, container is 67-69 degrees. I do give her union required string chasing breaks.... ;)

Paper and glue stick... not exactly sturdy. I just wanted to get a quick label to use at our family Thanksgiving and worked in a program to get a pencil drawing of a photo, then I messed with the eye color, printed on regular paper, cut and glued.

Ginger-Apple cider. Image of and named after my nephew's cat GinGin, who is semi-sweet and snappy...

I've made two batches of 2 gallon each of Cherry-Apple cider. The cherries were a mix of Bing and sour. For my first batch I suspended about 10 lbs of pitted, mashed, fresh cherries in the primary with apple juice, but found most of the cherry flavor disappeared with the fermentation. So I...