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My first round of brewing is done... but the cider I made is only at around 3% ABV. The last batch I have cold crashed and racked in the fridge. Here is my question: I want to give the cider a little more kick. it's SG is 1.01 now... can I add sugar, take it out of the fridge, and let it go...

Ok, I have racked and cold crashed two of my three batches... one still has a too hight SG. The other two I racked off and cold crashed at 1.010 and 1.012 three days ago. They are sitting in my refrigerator... I know that some suggest ageing, but I am dieing to try it... drink up? Thanks!

Hi all, a quick question about head space. Can I back fill to remove some of the head space created during the ferment and sampling? I have the same cider I used for brewing but it is frozen... not sure that would make a difference or not. Thanks!

Hi all, I am new to brewing and have already gotten some great advice on the cider forum. What a great site!

Hi all, I have a press, 22 gallons of freshly pressed cider, three large carboys with vents and the other tools for making wine (I don't make wine, someone gave me the kit when they moved out of state). After doing a lot of reading, I am curious which direction to head with my first...