Recent content by Appleosity

After a few cider attempts (using frozen apple juice concentrate), I'm noticing a consistent sour taste after about a week in primary down to 1.00. Not really a pleasant taste. Is this the dryness, or could it be something else? I'm trying establish some kind of benchmark, but am a bit lost...

Just had this happen with 1 pack of D47 in an active 1 gallon batch-- the airlock was foaming and turning dark and bubbling right out of the top. Put in a 2nd clean airlock and that one got messy too after an hour. Finally I took my sanitized siphon hose and ran it from the hole in my...

Thanks! Took your advice and did a 1-gallon batch last night with 3 cans frozen applejuice, and about 2 cups of brown sugar (1.74 OG) with 1 whole pack of D47 and some nutrient. 11 hours later, a steady bubbles coming up, about 1 bubble every 2 seconds on the tube-style airlock--sitting in my...

Gonna try that- underpitch and let it go for a long while. I got some D47 and Nottingham, so I'll give that a shot as well. Trouble with the Nottingham is I only have 1 gallon carboys, so I don't wanna waste a whole 11g package-- (tried to put half in the fridge and that batch wouldn't...

Nothing fancy, just starting out and wanted to share.... For my new 1 gallon batch 1-gallon glass carboy 1 Packet Montrachet Red Star 1 tbsp yeast nutrient 1 1/3 cups brown sugar 3 frozen apple juice concentrates 6-7 containers water. After only 5 days in primary, I saw practically...

I've done a similar recipe with nottingham and it got down to 1.01 in about 4-5 days. Do a hydro check to be sure

I ended up cold crashing the carboy in the fridge after about 5 days in primary (1.01). When everything settled down to the bottom, I siphoned it into those plastic (Mr. Beer) bottles about 70% full, added a tbps table sugar to each and let sit on the counter. I squeezed the bottles daily to...

Yikes, 1.06, that's right! (1.6 would be a 10lb chunk of maple sugar!) Thanks, that's good to know. I'll rack it and crash it when it's still a bit fizzy and sweet.

I like it a bit sweeter and carbed, but bottling is out of the question (death from SWMBO). I was thinking of stopping it when it was a bit sweet and bubbly, then racking and cold-crashing it in the fridge (it won't last long). :mug:

On my second Cider batch ever last night, I decided to try Nottingham -- I used 3 containers frozen apple juice, 6 containers of water, 3-4 grams of yeast, some nutrient, and about 1/3 cup brown sugar dissolved in water to top it off. OG was 1.6 12 hours later it's bubbling away nicely. I would...

Ok, started out a bit half-assed, but all is looking good now.....:rockin: Originally used two 1/2 gallon jugs (mistake, I know) with identical mixtures. I used local orchard juice , sugar and Montrachet Red Star (1/2 packet for each). After a week in primary (when my hydrometer came in the...

Never did this before, but dying to try it out! Got 1/2 gallon (glass jugs) to start (this has to be a small, wife-friendly venture....), I've got a couple of basic questions.... I'm using local orchard cider (heat treated only). (Do I need to put a dash of sodium metabisulfate in and...

I tried a very small batch with a couple of bottles of Woodchuck-- poured them in a 1 quart plastic soda bottle, froze in the freezer, turned upside down and drained. I stuck a long thin fillet knife up the middle of the ice block first to try and make kind of a path for the good stuff to come...

Hi all, Just got the bug to make hard cider, so thought I'd come to a place with folks that liked doing the same thing!