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This is my first time doing perry. Pretty sure its infected. What do you guys think? I started with 5 gallons of unpasteurized pear cider. I added 5 campden tablets and waited 48 hours. I then pitched Wyeast 4766 (cider) This is what it looks like 12 hours after pitching...

I made a 3 gallon batch of cider and when it was finished aging I added to it 4 cinnamon sticks. Its been just about 48 hours and I tasted it again and now unfortunately the cinnamon overpowers everything. Its practically like chewing big red gum. While its still technically drinkable, I'm...

Okay, first batch here so I'm not exactly sure what I'm looking for. Here are some details. Used Wyeast 4766 in 5 gallons of fresh cider. It has sat for 6.5 days between 71-74*. Bubbling has slowed down at once per every 5 seconds from every 3 seconds. OG was 1.058, yesterday it was sitting...

I live in the Greater KC area, we have 3 cider mills I know about within 20 miles. However, every single one of them say "100% pure apple cider, 1/10 of 1% Potassium Sorbate and Sodium Benzoate to maintain freshness" Is this enough preservatives to keep me from making hard cider?

I want to try my hand at cider making but I'm a little overwhelmed and not really sure where to start. Some of the posts here have some good looking recipes and tips but frequently use 'brew speak' using words and terminology I just do not know. (sp, gp numbers like 1.001) Can someone...