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I make a sweet simple cider that I start at 1.076 and stop at 1.032 by pasteurizing in the keg submerged in water on a turkey fryer. I'd like to add cinnamon to it. Having never added anything to my cider before my question is when do I add the cinnamon sticks? In the primary? Do I have...

Using Cote de Blanc yeast and 3 pounds of cane sugar I fermented 5 gallons from 1.056 to 1.026 and then racked to secondary for two days and then racked to keg at 1.022 and then pastuerized to halt further fermentation. Let it rest in the keg overnight outside (40 degrees) nose is pretty...

Okay, my cider has fermented down near the SG that I want. I'm going to halt fermentation by pastuerizing so I added the directed amount of pectic enzyme which resulted in a foam volcano. Yes, yes I'm an idiot; I should have done this before I pitched the yeast. So will the pectic clear...

Okay, still new at this and starting my third batch. First 2 are drinkable so far but this time I'm doing five gallons using a different juice. My first 2 I used Indian Summer Apple Juice, this time I'm using Indian Summer Apple Cider (which I had intended to use in the first 2 batches but...

Hello all, I'm trying my hand at this for the first time. I've set up 2 one gallon jugs with Indian Summer apple juice. In one I used ale yeast and in the other I used lager yeast. 70F. Within 2 and 1/2 hours both were going gangbusters! Had to swab out foam from the lager yeast jug...

This may be somewhat pedestrian but I'm starting out by making two one gallon jugs. One uses lager yeast and ale yeast in the other. After six hours the lager yeast jug is producing so much foam that it's climbing into the airlock! What do i do?