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Hello Homebrew Talk! I hope you all have been well over the last two years. When last e met, I had made some cyser. I combined 2 packs of EC118, 15 pounds of honey and topped it off with lots of juice. It bubbled away for 6 months. The weather changed, so I moved it to my cool basement...

Well, I have an issue. My first cyser is stuck. 15 lbs clover honey 5 gallons apple juice Juice from 1 lemon 1 packet ec1118. Mixed honey with juice. Put in bucket. Hydrated yeast as the instructions. Added to bucket after an hour. Bubbled in pail, never in airlock. Stirred well daily for...

So, first cyser, after many many successful attempts of cider. Recipe: 5 gallons juice ec1118 yeast 15 lbs clove honey pectin enzyme My hydrometer is wack, so I couldn't tell what the OG was, I know it was at least 1.10. It's now 1.010. I tasted the cyser I used for the...

This is a first. I made 6 gallons of apple cherry cider. 4 gallons of apple, 2 gallons of cherry. Fermented from 1.070 to 1.003. Backsweetened and primed with 4 cans of apple cheery concentrate. Added a little splenda. It's sweet, delicious. Well, I carbed it, and...

Ok, so in a month, my cyser goes from pail to carboy. I know I have to top it off with juice. Can I just prime it, when it is well carbed, bottle pasterise, and just let it sit for year, in bottles?

ok, I usually use ale yeast, and just used EC 1118 for the first time. The bubbling stopped after 10 days, so I got the dropper out and gave it a whirl. WOW! This tatstes HARSH! At 11 days, the ale yeast batches still taste like cider, beer like, but like apples. this stuff is just...

I seem to have missed something. Am I supposed to be topping off my carboy with juice to leave no air? I have never, ever done this. I ferment until it stops, then rack to carboy, then let it sit. Once it's still, I backsweeten and bottle carb, pasterise. Perfect 100% of the time. It...

okay, I never use a hydrometer. I use fresh pressed, sometimes Mussleman's, sometimes concentrate. I use champagne yeast. I ferment until the action stops, then I always back sweeten with concentrate (4 cans per 5 gallons), plus splenda. I rack to carboy after action stops, then let it...

So, I wanted clear cider, so I added pectin enzyme. I racked it from bucket to carboy after 8 days. It stopped bubbling, but it has really picked up fermentation again. I used mussleman's juice. It has been pasterized. I want clear carbonated cider. I plan on racking to bucket with spout...

LOL! Okay, here is my recipe I used for my first run last year: 5 gallons in Carboy with campden for wild yeast, room temp. 1 packet of champagne yeast in a bottle of apple juice for 2 days. Added starter to carboy with 4 lbs of brown sugar. Left carboy in pantry. 19 days later...

Ok, I got the fever people! Batch 1: 5 gallons cider, fresh pressed, 4 lbs brown sugar, champagne yeast Batch 2: 3 gallons cider, fresh pressed, 2 gallons apple-raspberry juice, frozen, reconstituted with distilled water, 4 lbs white sugar, lager yeast. I hope it goes as good as...

I am sure this is a dumb idea, but I have to ask it. My wife wants some raz apple cider. I was wondering if I could add 3:2 or 4:1 ratio of apple cider to frozen raspberry juice concentrate, rehydrated?

Well, I read what you guys said, took in the lessons, and got started. 7 days in the fermenter, I ma sitting at 7% alcohol, sweet and bubbly, VERY VERY smooth taste! Wow! My recipe: 5 gallons pasterized, 4lbs light brown sugar I campdened the cider while I put the champagne yeast...

Hello all, I have been lurking for a bit. I think I have it all straight now, just one more bit of advice. 1. Added 5 gallons of unpasterized, raw apple juice from a local orchard. The juice is bold, sweet and delicous. 2. Added 5 cups of brown sugar, Edit: The lagers yeast was added...