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So I went to my local cider mill to pick up 25 gallons of fresh pressed cider today and the owner told me they were getting ready to press Grapple. Of course I had to ask, what’s Grapple? He said they take equal parts Concord grapes and apples, grind them up and press. So, it’s like a 50/50...

Reason for this post is that my favorite Cider yeast is Fermentis Safecider and is currently unavailable and not sure when it will be back in stock. You can buy in a 500g block but that is way more than I’ll ever use. It ferments dry then I back sweeten with 3 cans FJAC and keg to a 5 gallon...

Quick question, when your cider is done with primary and secondary fermentation (in my case, about a month) and ready to be aged for a couple months or more, do you add any potassium metabisulphite as a preservative? Being a wine maker I did 1/4 tsp for each 6 gallon batch.

Ran into Walmart today and seen 100% fresh pressed Great Value Spiced Apple Cider not from concentrate and no preservatives. Got me thinking this might make a good hard cider. Anyone ever try using this particular brand of cider and if so how’d it turn out? Figured I’d check gravity and adjust...

I’ve been a long time wine maker and recently got into Hard ciders. Currently, I have 10 gallons in the basement which is ready to keg. I’ve never kegged but have everything I need to do it. What psi do most start with and how long? and then, at what psi do I go to when ready to be bottled or...