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I have the most stubborn batches of cider I have ever contended with. At this point, I have pitched three kinds of yeast (including a double dose of 1118), given ALL of the yeast nutrient I was intending on staggering and added some DAP. We are talking about 8 batches of 4 gallons each...

(all temps are F) Tried the sousvide method. I actually thought it was going to be safer. I started from 70º water and tried heating it up to 140º (thought I'd avoid the temp shock of the glass.) I was going to cut it after about 10 minutes. Well the temp never reached 115º before I cut it...

Hey all. First time I've had a stuck ferment. At least I think it's stuck. SG: 1.076 10 weeks later 1.052 Wyeast 4184 Sweet Mead Degassed twice the first week with a degassing wand. Gave the carboy a good shaking from time to time as well. Also added a bit of white lab wine nutrient when...

I accidentally pitched two packets Wyeast 4184 (sweet mead) into must that was 90º last night. (Drink mead while you make mead they said, it makes it more fun they said...) Im thinking, that shouldn't be TOO hot for it right? My only concern is that Im not seeing a lot of activity in the...

Has anybody had any luck freeze concentrating Apple Juice at home? My plan was to concentrate it like you would an Apple Jack. Freeze a container of Juice, let half of it thaw into a vessel. Hoping that the water will remain and a thicker apple juice concentrate will come out. "Why? Just...

Goal: A Cyzer using fresh pressed, local, organically grown apples and wild yeast. Concern #1: I have picked up some unwanted yeast and potentially mold spores in storage Concern #2: I am wasting my time trying to capture wild yeast when it is 30-50ºF outside Details: I have several Bushels...

Ok, i've looked around a little bit and I am trying to find a reliable way to build a recipe. Allas, i've found plenty of really complicated calculators for beer brewing but not much for wines/and ciders. Though I did find one that seemed really helpful for meads. This was inspired by my...

Hey all. My goal is to make a semi sweet cyzer. I'm ok with it being sweet. First issue is my Gravity readings. Just the apple juice, No added sugars, yeast and nutrient. Primary: Starting Gravity 1.046; Yeast: Wyeast Sweet Mead/Cider yeast 4184; 6 weeks later I have a gravity of below...

I've done a few batches of cider and the only time i've gotten it to carbonate was my first batch. And even then, it took about two months of conditioning rather than two weeks. Here is what I have done... I followed the tasty brew calculator that has been recommended by many...