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Making 3 gal in a 3 gal carboy. Just reached 1.010 and it tastes yummy. Want to cold crash it but the carboy is too big so I'm going to siphon into three 1 gal demis. My questions are: 1) is there a max time limit on cold crashing? I'm going out of town for a month and want to leave it...

OK. So I cold crashed my juice at 1.010 for 48 hours and am ready to bottle. I am making this for my consumption only and have plenty of fridge space so I am looking for advice. I would like to avoid pasteurizing since I am not keeping these bottles long term. I believe I should rack again...

I start out with a gallon of apple juice and pour out roughly 16 oz. to have some head space. So really starting to ferment say, 112 oz. After a week, the bulk of the fermentation has slowed down so I check the SG and taste the 4oz. that fit into my hydrometer tube. If it's not low enough...

Please correct me if I am wrong... Pectic Enzyme is used to clarify the cider. Does clear cider age better or taste better or is this just purely for aesthetic purposes? Do it also remove tiny particles as it clarifies thus making it smoother?

Trying to figure out what happened here. Bought a 1-gallon plastic jug full of fresh cider from my local apple festival this weekend. The label says "Pasteurized" and also "100% Juice no additives". Brought the cider home, put it in my pantry (70F degrees) and two days later I noticed...