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So I made a mistake. I had 40 gallons (8 - 5 gallons buckets) of cider fermenting in the garage. It was too cold and the yeast didnt do anything. Airlocks were quiet. Its been three weeks and I finally had room to move all the primaries into the house. So can I assume I can just add...

Questions for the following ciders that I have fermenting. Im not really fond of the taste of either one of these at this point. How much longer do I need to let these sit in the carboy? How to sweeten? Add apple conc at bottling? Add more dextrose at bottling? I plan on bottle...

I have 40 gallons of fresh unfiltered apple cider so this weekend Im going to start 8 - 5 gallon batches of hard cider. I want to add fresh pears that have been put through a blender to one five gallon batch. Im hoping some of the pear flavor will come through? Will this work? And any...

I have been searching for an apple pie type of cider recipe. I tried the caramel apple cider (using starbucks syrup) and didnt like the taste. So now I would like to try a more apple pie flavor. For five gallons: what yeast would be good for this and sugar... from few recipes on here...

Ok so Im an newby but Ive read enough and made several batches of both mead and hard cider to know what Im doing..or so I thought. Campden is to kill off wild yeast/bacteria and to be added BEFORE the yeast (waiting 24 hrs inbetween). On the leeners website they have mead recipes that say...