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Well, bottled my second batch. its more like apple wine again, but i'll let it age and see what happens. Ive started my third, this time using the following recipe 4gal of Motts apple juice 3cups of Turbinado sugar 1 vial of English Cider Yeast WLP775 about 12hours in and fermentation is...

Heh, my family has been getting allot of fresh picked blueberrys lately. Any thoughts on making them a wine? I have the EC-1118 wine yeast.

I have noticed something, since I have stabilized the yeast, i'm starting to see gas escape the airlock once more. its very slow... maybe 1 bubble an hour, and there are no bubbles on the surface, and no yeast activity inside that I can see...

Its been two weeks. fermentation has been done for about a week. I added 2Tsp of Potassium Sorbate, and about 1/4tsp of Potassium Metasulphite to stabilize the yeast, so it wont try to ferment when I back sweeten. I'm gonna wait a while longer, let everything settle to the bottom of the Carboy...

Ahh.. Ya, Ive done some experimenting with my first batch by mixing in a teaspoon of Turbinado sugar. While it has aged about 4 months, it still had some sourness to it, but the sugar smoothed it out. I'll try that apple juice concentrate on my new batch.

Hmm, Apfelwine.. Okay.. Looks like my second batch will be too. it's a very similar recipe. 4 gallons of Motts 1.5 liters of Martinelli's unfiltered apple juice 2 cups of Turbinado cane sugar Lavin EC-1118 It finished fermenting a couple days ago, now i'm waiting for it to clear up. I'll see...

Hmm, in truth i'm only looking to get a Alcohol content of 8% or so. and I'm not sure how to stabilize, I know over time all the yeast will settle at the bottom of my carboy, but even with a racking cane, wont some yeast still find its way through the bottling process? and then if I sweeten it...

Any suggestions for a lower tolerance yeast?

Hmm, i had no idea the yeast had that kind of tolerance. and I drank some last night, defiantly very dry. And i'm pretty sure there is no bacteria infection. I've drank at least 3 gallons of that batch over the past few months and haven't gotten sick, just a bit drunk.

Hello, i'm new to the forum. I do have a question, I have completed my first batch of apple cider, but.. it tastes rather sour. Now I haven't drank any commercial beer or cider in years, so I got nothing but faded memories of my navy days to compare it too. Anyway, here was my basic simple...