ctbrewer227

Recipes 

What is the basic process for making and bottling hard cider.......and what is the best yeast to use? Also for higher alcohol content should someone told me to add brown sugar during the boil? Any info is greatly appreciated

Parker36

Recipes 

check out the apflewine thread...

ctbrewer227

Recipes 

Where do I find it?

HandsomeRyan

Recipes 

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Kauai_Kahuna

Recipes 

Also, there is no need to boil the juice, unless you want apple jelly.
If you are using fresh pressed juice, you can treat it with camden tablets 24 hours before pitching the yeast.
If you are using store bought juices, just throw them in a sanitized fermenter, throw in the sugar and pitch the yeast.

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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.