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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.

I had a great amount of trepidation about heating the cider, but the result was good. Lots of work seemed to be the drawback. It's supposed to kill the natural yeast.

I have made apple wine, with some success. I pasteurized the cider, 60 gallons, @140 degrees (multiple batches). It worked. Would the use of chemical additives be just as effective? My intention was to kill the native yeast. Or maybe I'm wrong?

In hindsight, I guess that it was more like 60 gallons!

Thanks for accepting me. I plan to make a 30- or 40-gallon batch of apple wine this fall. I've done it years ago, with outstanding success, but I'm doing my studies to possibly improve. I bought 40 gallons of cider from a local orchard, pasteurized it, added sugar, 1118 yeast. Fermented start to...