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Hard to pull the trigger on risking cider at $6.00/gallon isn't it? Maybe it would be easier if I didn't make pearls when I walk...:D

Guys, I'm a noob also, so forgive my ignorance. Do the Coopers drops include dried yeast as well, or are they, essentially, precisely measured sugar cubes with a good blend of dextrose and sucrose? I didn't see any mention of yeast in JamesPorters original post, is it possible that he washed...

I did the same thing a couple of weeks ago with some unpasteurized sweet cider from our local tourist trap/cider press area near Sacramento. Used an SO4 and some yeast nutrient but forgot to add Campden, (first time using unpasteurized). People responding to my post as well as my own...

OK, so you cold crash to slow/stop fermentation so the KM and sorbate can act more effectively? Question: I thought sorbate slowed yeast reproduction, but K-Meta actually kills the yeast doesn't it?

Philosophically opposed to K-Meta/K-Sorbate? I'm planning to backsweeten and age with oak spirals, so I really need a good way to stop further fermentation. However, I read a lot about sourness/off flavors, and the wife has several friends who claim sensitivity to sulfites...

Number2 – You kegged at 1.012 and it was too sweet for you, did you force carb it as well? I would describe my desired flavor profile as "barely sweet", but the effect of carbonation is unclear to me. I am making Newell's Groundhog, (Woodchuck amber clone), which targets the gravity...

Wow, 1.070 without adding sugar? Thats gonna' be hot. So what's the plan? Are you going to let it ferment out totally dry and use CidahMasta's method of creating double sweet cider to get to your desired consumption s.g.? I would think that you have an interesting opportunity to use...

Yeah, I'll be bummed if my $5.95/gallon goes funky, but I can live with it. It sounds as if the odds are in my favor with a whole packet of healthy SO4, though. I'll make sure to monitor taste and smell before I serve it to some other unlucky soul.

Waking up this old thread, but I am duplicating this recipe with unpasteurized sweet cider and SO4 yeast. My first cider was made with CHEAP store-bought AJ, honey and SO4. I was expecting a lightly sweet cider but it fermented out to about .995 and, alas, tasted like rocket fuel...

@Brewsser - Is the Campden there to smoke everything but my S04, or are we counting on the SO4 to be so numerous and dominant that enough will survive to restart once the Campden dissipates. It is bubbling along at less than a second b/w bubbles in the airlock. @MarkkKF - I was planning to keg...

Hello All, Longtime lurker, first time poster. I am working on the modified, EdWort's Apfelwein, which I plan to backsweeten and carb in the kegerator. I went to our local apple growing tourist trap in the Sacramento area, (Apple Hill), and purchased 5 gallons of unpasteurized juice. I...