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I have 10 gallons of apple cider that I've been working on at home. I took 5 gallons to dry with D47 wine yeast and am planning on just adding some priming sugar to this batch and bottling. The other 5 gallons I made with Nottingham. I racked this batch to the secondary at 1.010. I'm hoping that...

Dear all, I'm planning on making a hard cider for the first time this weekend. I was planning on using Nottingham yeast and fresh-pressed cider from a local orchard. I was hoping to do two four gallon batches in two 5 gallon glass carboys. I've been reading on several threads to use pectin...

Hey all, I've brewed a couple of extract and a couple of all grain batches of beer in the past, but I'm going to make an attempt at cider that I'm hoping to serve at a friend's wedding rehearsal dinner. Luckily, there is a local cidery that is willing to sell fresh-pressed juice for a...

I'm a relative novice when it comes to brewing. I've completed a couple of batches before, but it's been over a year. I'm currently brewing a Brewer's Best Irish Stout. I'm thinking about adding a coffee or bourbon flavor to it. Any recommendations on how to best add this flavor. I think I've...