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question 1: whats the best temp to store cider, or what temp are you supposed to store it at? ive heard some people say it should be stored at room temp others say it should be stored in the fridge. does where you store it affect aging time? i live in socal and ive been storing my cider in...

your OG can still be used to find a minimum ABV and then estimate final ABV by finding how much sugar was in the concentrate, i think its 1 lb of shugar is roughly = to 10 points, but if thats wrong im sure someone will correct me. its your FG which is now irrelevant, the only point of checking...

wow, my current cider started with an OG of 1.069 and took 32 days to get down to 1.020 with S-04. how do your ciders turn out with that high temp fast fermentation?

2 day fermentation? thats ether a very weak cider or a high temp fermentation. what was your OG, whats the temp?

i never ferment dry, takes to long to age, so i do what LeBrenton suggested every time i bottle and carb. one thing to add though, dont let it carb up to the point where the cider bottle is as firm as the soda bottles. i did that and even at a low temp pasteurization i lost 25% of my cider to...

6gal tree top 100% apple juice, 2lb brown sugar, 5 cans of concentrate added after fermentation, S-04 yeast cold brewed at 59F. OG: .065 FG: .015 aged quickly, drinkable at only 1 month. ive had people tell me it taste like appleviser (apple beer). ive also had one person who drinks allot of...

OG was .069, no nutrients

my cider has been brewing for about a month now, dropping at about 1.4 points a day. i racked off the lees to a secondary a week ago at SG=.020 and the SG has been frozen at .020 ever since. is this normal? will the fermentation pick up over time? and if so how much time? i want to bottle at...

what temp are you brewing at? 10% potential alc is about SG=.085, and a drop of 85 points in 1 week is extremely fast, leads me to believe you temp is too high producing to many fusel alcohols. high temp fermentation is faster but it strips away apple flavor and imparts bad flavors. it takes...

ive heard putting oats in your cider during fermentation makes it creamy and imparts a very good taste. never tried it myself but im planing on adding oats to my next batch to see what all the craze is about.

i left them in the water for 1 hr, im an over achiever.

i was thinking the same thing. i ended the fermentation at around .015 and on top of that added 50OZ of apple concentrate, mixed well and judged carbonation with a plastic soda bottle. fermented when the 12 oz bottle was just under the firmness of an unopened soda bottle. i just figured if...

ABV was 6% +- .3%,

i pasteurized a batch of 80 bottles the other day at 160F for 1 hr, no bottles broke but around 20 of the bottles had the tops pop off ( left pretty good dents in the pot lid in the process). i was just wondering if anyone else had this kinda of problem and how i can prevent it from...

i make all of my ciders to be 7% abv so i always bump the SG with sugar, but i stop my fermentation early (S.G.=.010-.015) to preserve apple flavor and to cut down on aging time. i also add around 48OZ (4 cans) of apple concentrate for every 5 gal after fermentation to combat wine taste and...

yes its allot of work for clear bottles, but if your like me and have a bottle shortage then you take what you can get. the local brewing shop sells bottle for a buck a each, which is ridiculous, and the bars in my location already made arrangements to give the bottle to someone else for...

for weeks ive been searching the web for ways to get paint off of corona bottles and after trying several methods i finally found one that works. materiel: *glass cup (large enough to fit the corona bottle in), *hydrochloric acid (i used muriatic acid purchased at home depo), *tooth...

will cider still age if its pasteurized? i never ferment dry so i need to pasteurize when carbing is done, will the cider still age properly? also on a side note, a small amount of lees are forming at the bottom of my bottles during carbonation. will these clear with age or always be there?

ya, it had ascorbic acid (vitamin C) as an additive, witch probably adds to the acidity. i used the same apple juice that the apfelwien recipe recommended to use and im assuming most apfelwien brewers use apple juice with ascorbic acid as an additive but ive never heard any one say anything...

im still new to brewing so im learning as i go and have a question for you guys. i made a batch of apfelwien variation and tried some the other day and its very acidic. it taste grate, just like apple juice with body, but it tore the crap out of my tong. i had 3 bottles 2 days ago and...