Recent content by Cider4Life

Wow, you gents have amazing patience, that and you must not go through that much cider lol. I am excited to learn you can age them that long, I had no idea. Cheers

Another noob question....what does "pitching the yeast" mean? Clearly I have a lot to learn :) Working on my basic setup below...

Damn, thats some beautiful looking cider my friend! When do you add your pectic enzyme? During primary fermentation or secondary? I haven't begun to master that beautuful golden clear color with mine yet and would love any tips you have.

Thanks. How long can I let it hang out in secondary fermentation state in the carboy at around 65 deg?

Is there any issue with racking from one carboy to another to get the cider off the lees? I had my son over and in our over zealous teaching moments where he learned how to make cider it became evident we couldn't drink the current cider fast enough out of our corny kegs to free enough of them...

Good news, I ended up adding two cans of frozen 100% apple juice concentrate to what was approximately 4.4 gal of cider; left it for 3 days to recarbinate in the fridge at 12psi and wow! What a difference! It wasn't just drinkable, it was really quite decent. Cheers to backsweetening as a...

Ah, never thought of a cran-apple cider combo... cheers, will try and get back to you on that one! Cheers!

Ok, I was convinced by my all too adventurous brother to try and up my brown sugar added to my cider, from 2 lbs to just under 3. Everything else was kept the same. Raspberry puree based cider, 5 gallons, carboy started, racked to a corny keg, carbonated to 12lbs. End result... no beautiful...

Excellent advice, thanks so much :cool:

So, having only been making delicious hard cider for the last several months and becoming completely infatuated with the process...I find myself wanting to refine my process. I've been making blackberry and raspberry puree infused hard cider. It comes out beautifully crisp and clear, abv of...