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Well that helps alot and many thanks. Now I have to find out how long to let it ferment.

I`ve been experimenting with a Hard Cider recipe I found in a survival magazine. It calls for 1 gal. Apple juice, 1 packet of Lalvin EC-1118, 2 lbs. of sugar ( which i`ve settled on the raw sugar ). Now, this recipe is drinkable after 2 weeks. I tried it at first with the recommended 2 lbs. of...

How long should I wait to backsweeten after i`ve racked & stabilized ?

I gotta 1 gal. batch going and after 1 month I racked it to another jug and refit my airlock. My questions are: Do I need to top this off ? Also, after a taste test it turned out pretty dry so how much sugar should I use to back sweeten. I know this is gonna be a personal taste thing but I...

Don`t get any better than that :d

Yes, the recipe called for acid blend,yeast nutient and pectic enzyme

I`ve started my batch with 3 - 11.5 cans of the Welches Niagra. I had to dilute it quite a bit `cause the sugar kept taking up space and I screwed it up the at first by adding too much sugar so my starting SG was way up their but it still taste pretty good with a lot of flavor. My starting SG...

I found one at VinoEnology .com but i`ll be danged if I know how to use it. It`s asking for brix of must and I have no idea what that is. I can measure the gravity and just add sugar to get the 1.085 right ? The reciepe called for 1 - 1/4 lbs. of sugar for two cans of Welches. I wondering how...

Any difference between the Welches juice and the Welches 100% concentrate ? I`m fixing to start a 1 gal. batch of the concentrate.

I`m using the Welches and have plenty of yeast on hand. I`ll pick up some spring water and thanks alot for the tips MN. :br Burch

I`m working on a few 1-gal batches and was wondering how much yeast I should be using per gal. Also, do most of you use just tap water or something else. I`ve read a couple post on using 3 cans of concentrate instead of the 2 cans the recipe calls for. I`m using the Welches Niagra White recipe...

I just wanted to rack off the sediment and let it age in another carboy. I added Potassium Sorbate, about a quart of the same juice I used and in a couple weeks i`m going to do another taste test and might add a couple cinnamon sticks. We`ll see and thanks for the info.

They claim it`ll warm in cold climates and cool in hot climateshttp://www.homebrewit.com/aisle/3030

How about this thingy

Theirs gotta be a better way. Maybe someone with the same problem will chime in and help us all out.

I hear ya, this has definatly been a cold one for Fl. The hunting has accually been worth while this year.

I`ve seen the carboy covers they sell on the supply sites. They look like the aluminum dash covers you buy to keep the heat out of your car or maybe an emergency blanket you can get cheap at wally world. Just pondering a thought.

Just wondering what everone is doing about ferminting in the heat. I live in Florida and it`s looking like my new wine making area is going to be the garage. Burch

yea, that`s her. Floral moo moo and all. She was really sweet. Kinda reminded me of my own granny.

Their already lookin` good :sm