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Just been re-reading 'The Compleat Meadmaker' and Ken mentions that some people after pitching yeast, put a cloth or sterlized cotton over the container opening to allow the yeast as much oxygen as can be absorbed then airlock it for the rest of the fermenration time. Anyone use this process...

I have been making hard cider for a while and have always wanted to make mead. Of course I have ' The Compleat Meadmaker ' which is the meadmakers bible, but I wanted everyones opinion on what type of honey to use for my first mead and why. Here are the choices from my local apiary here in...

I am curious to see pictures of everyones cider either still fermenting or finished and in a glass. If you are so inclined and proud of your cider...post a pic and show it off.

Hello, my name is __________ and I am impatient. Does anyone else suffer from being impatient when it comes to making cider? What is the cure for not leaving batches alone? =) I so badly want to make and taste my cider that I mess with it WAY too much.

Well now comes the time when I need to ask the advice of my fellow cider makers for yet another opinion/question. I have a gallon batch of hard cider fermenting since Sunday , 01/22 with a SG of 1.070. I checked it yesterday and it was 1.050 so it is working quite nicely. My ingredients...

I just would like some opinions on, after bottling and bottle pasteurization...is it better to age in the fridge, cupboard or some other way to age ( if so why? ). I only ask this due to some searching on here from tips ect for cherry-apple cider and one reply was that it ages better in the...

I just started my second batch yesterday and used my hydrometer and tube for the first time. I added a cup of sugar to the gallon batch and checked the SG and it was 1.070. Now the juice was cold...out of the fridge for about 2 hours. Is my reading going to be off due to the cold juice? Also...

I have been researching anything and everything I can get my hands on about hard cider. One of the topics not spoken of is that cider is "made" not brewed. Andrew Lea, in his book ' Craft Cider Making ', states that, " It's important to understand that cider is a fruit wine. It is not a beer...

I just finished my first ever cider batch just a few days ago. I used the ' 5 Day Sweet Country Cider ' recipe. I know that it is young and I was very impatient with the fermentation process ( needless to say I have learned much with this first batch that I will correct and perfect in the next...

Well I tried the '5 day sweet country' recipe, sort of. Many things I did wrong. 1) For one gallon of cider I used a whole packet of Nottingham Ale yeast. So it is really yeasty tasting. 2) I got a racking cane that was meant for a 5 gallon carboy not a 1 gallon so I had to cut it down...then...

After doing another exhaustive search I found a post that explained it...thanks Here is the link in case anyone was interested or wanted to expand on the subject: https://www.homebrewtalk.com/f32/cold-crashing-cider-46017/

Greetings fellow cider makers/brewers... I started my new single gallon 'tester' batch last night using pasteurized unfiltered apple juice. I used only 1/2 cup granulated white table sugar and pitched a packet of Nottingham Ale yeast. Within 2 hours it was 1.11min between bubbles, so I know...

Just wondering if anyone has experience with UV light pasteurization or 'cold' pasteurization as it is called, with their cider? I purchase my base fresh pressed apple cider for making hard cider at an orchard/organic market and they cold pasteurize it via UV light. The research that I have...

I enjoy the making of 'hard' cider but also anything that has to do with the historical end of cider as well. Here is an article called " The Mysterious Demise of Hard Cider in America " by David Williams. Enjoy! Hard Cider's Mysterious Demise

This may sound like a basic question...but when does hard cider turn into applewine?? I am more interested in making a hard cider than a alcohol driven mixture that takes a year to make. I have read mixed things on brewing sites and videos on the net. Thanks, Eric