Feel free to experiment with other fruit juices, especially pear, which is second in cider popularity, and post in the comments about your results. Grab one jug of each type and brand and see what you like best. Tree Top’s Sweet & Tart Apple Cider was good too (might be my favorite when sweet/unfermented), but after fermentation I preferred the Honeycrisp. Safeway’s basic apple juice is pretty flavorless if you ferment it all the way, so only use that one if 1) you don’t care & you’re cheap or 2) you’re going to drink it with some sweetness still in it.
I found that both brands’ unfiltered Honey Crisp apple juice (pictured left) was particularly well-flavored, especially if you’re going to ferment yours on the drier side. Safeway’s ‘regular’ brand of apple juice works well, as does Tree Top’s. Definitely go for plastic: glass jugs could be used, but I don’t recommend it because you could carbonate for too long and risk shattering them. You could do a minimum of two half gallons if you wish, or use two-to-five 1 gallon (128 oz) jugs, but I like the 64 oz ones because they yield about five 12 oz bottles worth of cider, which is just perfect for sharing with a few friends. Next, head to your local grocery chain and buy four to ten 64 oz (half gallon) plastic jugs of juice. Buy them off Amazon using the links above, or find a homebrew shop near you. You could also use a cider-specific yeast, or even a wine yeast (white or champagne), or get a couple of varieties and compare the results. I recommend an English Ale yeast called Nottingham that I’ve been using for years with great results. The only special ingredient you’ll need is brewing yeast. I've had great luck with Notty for years, but if I end up losing two batches in a row, I'm done with Danstar.If you’ve ever wanted to brew your own booze, this hard cider method is by far the easiest way to get started. I had no idea what had gone wrong until reading this thread. was 1.012, which is a little high for the recipe (it was a lower-alc (1.035) base experiment, using only light malt syrup and hops), and I'm not sure it'll end up drinkable when all is said and done. I kegged it today, and it was super cloudy and fruity, like a weizen-nothing like the light ale I intended. This also explains my last batch-same yeast, same purchase, so probably same lot-which was inactive for two days, and didn't start until I tossed in a packet of Windsor I had in the freezer. The second was the same, and I had no other yeast to pitch, so in it went. Funny thing is, it was the second packet-the first smelled and looked funky after rehydrating (no froth, smelled musty, not like happy yeast), so I dumped it and rehydrated another. I just pitched a packet of the infamous 1081140118V into an Ordinary Bitter this afternoon. In the end if the Notty is even slightly active, as long as your sanitation and conditions are good, it should eventually take off, it may take a little more time to clean up and even may need a cold crash to get the yeast to settle in the end, but it should still turn out to be a good beer. You could have yeast shipped to you = more wait and undesirable but you would have a greater chance of having yeast that will stay in style and get the job done. If that does not pan out and no other options are available then pitch the wine yeast I have no experience with wine yeast though. I might be blasted about this and since you already have an undesired lag, it is even less desired to wait longer but I would try and make a starter with that packet of notty if it is of the same Lot # and exp date and especially if it was ordered/purchased at the same time. You can try this method though In my experience it did not help. If it is the same Lot # and expiration date as the first packet your results will likely be the same if you just pitch whether you rehydrate properly or just sprinkle it in. My personal opinion would be to pitch a packet of yeast from a different LOT # of Nottingham or to pitch a packet of Safale US-05, since the latter is obviously not an option for you, you probably should first try to use the Nottingham. It is unfortunate you do not have a store nearby.
BAD NOTTINGHAM YEAST HOW TO
How to Brew - By John Palmer - Appendix A - Using Hydrometers It does not take much of a temperature change to result in a SG increase of 0.003.
John Palmer has a correction table in the How to Brew Website. Your increase in gravity is most likely due to a change in temperature.
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