cider

Hello, I have been brewing for about 7 years now and have noticed what I think every brewer realizes: yeast work better and faster when they are given the proper amounts of nutrient additions. After some trial and error, and working more on the mead and cider side (where the main sugar...

Hello all, TRIGGER WARNING: I don't know anyhing about home brewing! So some of these questions may be stupid, pls be gentle. It's for love. ;) Two friends of mine are getting married, and since they are cider brewers, I'd like to get them a barrel of some sort for brewing, or possibly for...

If I wanted to do a cider with Hops that I had grown and dry hopping on a second brew would I need to do something to the hops to sterilize it? My plan was to put the hops in and just let them float for several days.

I'll start from the beginning. I have a conical tank and a brite tank. Both have been sanitized to perfection. Transferred unpasteurized apple juice to the conical tank, added around 80g of K-meta to my 800 liter juice, a few hours later added the required DAP. Next day, pitched Safale S-04...

Question is as the title states but here is my problem statement: I brewed a Citra Pale Ale and Cider for a wedding. Both pretty straight forward, both came out tasting great. After cold crashing, I drew some samples Cider was clear, beer has was about 50% clear but I was fine with that. Fast...

So I'm finishing my set up and I am installing 2 rectangular stainless steel tanks (filled with water) attached with coils to preheat and then pasteurize my semi-sweet cider bottles. The first tank will be at around 45 degrees Celsius and the second one at around 75C. Calculating the PUs onces...

Good morning, I started my first batch of cider ~2 weeks ago (Jan 19th). I used 5 gallons of cold pasteurized juice from local orchard, 1 pack EC-1118 champagne yeast, pectin enzymes and yeast nutrients (Diammonium Phosphate) as described on the package. Juice was from the fridge. Everything...

Hi, I've been wondering about how to determine the actual alcohol % of my final cider after back-sweetening with apple juice (to 1.005 S.G), allowing it to carbonate, and then pasteurizing. I do the usual O.G. minus S.G. to determine the final alcohol %; but it struck me that by the addition...

I made some Graff recently with half Bavarian Wheat DME and half apple juice (same I always use for cider). Its very wheaty which is great, but there is a little bit of astringency. The only thing I can think of causing it is I typically add an acid blend when I am just doing cider which I...

Help! I'm seeing zero fermentation from a 6-gal batch of cider. using fresh apple juice from a local mill and blend of apples. The juice has no additives and hasn't been heated, UV'd etc. After sulfiting to 100 ppm and adding a little pectinase, I waited a coupled days then pitched WLP611 New...

I'm sure this question has been answered before, but after some searching I'd like a more definitive answer. If there IS a great answer out there that I'm missing, maybe add it to the kegging FAQ? I've just kegged my third batch. I'm having a ton of fun with it and the brews are tastier than...

I am new to making Cider and started two 6 gallon batches a little over 6 weeks ago from fresh, UV pasteurized cider. For batch 1 I added 4 lbs of white sugar and 2 lbs of brown sugar and used an ale yeast. For the second batch I added 8 lbs of white sugar and 2 lbs of brown sugar and used...

Thanks for visiting my thread, Really enjoying the "Everyday simple cider" and "Graham's English" ciders that I've made up to this point. Working on dialing a blend of these for my taste, process and gear. I've read through the threads mentioned and a lot of the encyclopedia of yeast...

I made 2 batches of cider this year and was curious about tips on blending fresh & fermented cider. The first batch is about 4 gallons and has been racked multiple times and fermented to dryness, and my plan is top off the carboy with a gallon of fresh cider from the most recent press to...

So i pressed some apples, blended about three varieties to run some test samples. OG was 1.050 and PH was 3.7 which is good. I think I exceeded the potassium meta by mistake and I put 1.4 grams for 5 L instead of around 0.7 grams. splash racked it about 4 times over the course of 2 days and then...

So I have done a few hard apple ciders which came out well so I figured I'd give cranberry cider a go. Typically my apple cider is down in the 1.003 - to 1.006 range by day two of fermenting under pressure. Right now my spunding valve is showing the same amount of activity / pressure I expect...

Hi there, I'm relatively new to cider-making; although I've successfully made a few batches of dry, carbonated cider from store-bought juice. For those batches I used either a champagne yeast or SafCider. With both, fermentation occurred pretty quickly and stabilized at @.997 S.G. However...

Well, I’m about to toss this batch of cider. I had no activity after 3 days with temps of 60-65. I measured gravity and no change from OG of 1.060. I raised 5 degrees and aerated again. After a few hours of no activity I made a new yeast started and re pitched. My yeast is red Star premier...

I have just started my first batch of cider today! I used 6 gallons of Louisburg cider (pasturized, but no preservatives) bought at my local HEB grocery store. I sanitized everything, poured in the cider, and added 1 Tbsp of pectic enzyme (1/2 tsp per gallon). I'm letting it sit for 24 hours and...

I followed an easy cider recipe, and it called for a balloon on the jug. However, the guy never said to poke a pin hole in it. He said once you do it, the next day the balloon will start to air up a little bit. Well, I opened the closet this morning, and my balloon is almost fully inflated. What...