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I use a product called one step, but I do not fret much about sanitization. Vodka would work well. Save the vodka for a mixed drink later :h.

I'm guessing that you refer to post #4. That was several years ago. I use whatever the local orchard squeezes, seconds of all varieties.

Thank you, you gave the answer that I was hoping for! My last batch was 17 %. I call it apple Champaign.

An update to this adventure. I started with 60 gallons of cider in two 55-gallon, open top, drums as primary fermenters. Wine 2024-09-13 60 gallons cider 1.055 sg- potential 7% added 90 pounds sugar 09-14, Introduced ec1118 yeast 09-20 added 20 pounds sugar--- 1.115 sg, Brix 27 09-22 1,115...

6.5 was provided in the one-gallon package. The jug, stopper, bubbler. Silicone, I believe, is the problem, it's slippery. North Mountain knows of the problem (many complaints) but continues to sell the product. th

I would bet my sister-in law's reputation that you'll like them. :h

I have 12 of the silicon caps in service now and with the S bubblers. They are very easy to use and trouble free, wish I had found them earlier.

And I have found that these are really good...

Yup, I had the same problem with the slippery, squishy, silicon, North Mountain supply air lock stoppers. They have known about the problem for a long time but continue to sell the useless stoppers. The old hard rubber stoppers work.

I found some of the old-style rubber stoppers that work just fine. Seems that the problem was the squishy silicon.

I'm using North Mountain 0ne gallon kits, and the silicon cork will not stay put. I made a crude fix by tying them down with string, which will be a pain to reapply. I must be missing something. Have others had the same issue? I'm usually pretty good at fixing about anything but these corks have...

All the advice is appreciated. 4 one gallon jugs with bubblers coming tomorrow. I think that no damage has been done. 48 gallons and a pic of the offending partial 5 gallon with 17 more.

What would be wrong with freezing some- not yet finished wine for future topping? I'm involved with that now. I have fermented 60 gallons of cider with 110 pounds of sugar ec1118 and the result is 70 gallons of wine (oh, subtract the 2 gallons that were spilled) so now I have 10 -6-gallon...

So then, I am using two 55-gallon barrels with the removable top as the primary. 30 gallons cider each. 110 pounds sugar total. ec1118 in a starter. After one day it was frothing. Temperature controlled room, 73 degrees. On the 4th day I added 1 1/4 tsp kmeta each. I plan to transfer to carboys...

I'm currently using 2, 55-gallon food grade barrels with the removable tops and locking ring. They work great. 60 gallons of cider, 110 pounds of sugar, ec1118 @ 73 degrees. It's been frothing for two days now.

My two property managers, enjoying lunch on the deck of their condo. I named them Right and Wrong.

Thanks to all responders, I'm off to Rural King.

When the apple harvest is in, I plan to buy 50 gallons of cider. I be using ec1118 yeast, shooting for 18 percent. I also know that it will involve hydrometers and such for SG. Now I need a reasonable guestimate of the amount of sugar that I'll need. The local farm store has it on sale @ $.70...

This is why I'm here, to learn. I've read that the 1118 will rule over the natives. I nearly max out the sugar in order to let the 1118 reach that 17 percent. Your formula nearly matches mine except to skip the pasteurization process. It looks like a lot less work this year! Thank you.

A person that makes things. I do all sorts of things and I have traveled.