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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...

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...

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...

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?

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...

impatient noob question for you guys ive never had cider befor so i have no idea what its suposed to tast like, so can you guys let me know what it tast like and what its not suposed to tast like. i ask because i just bottled my first cider and its not what i expected. slight apple...

im a cider maker and ive read several threads about how if you dont sanitize properly or if you dont keep oxygen out of your cider it will turn to vinegar. 1) how exactly does alcohol, such as cider or wine, turn into vinegar 2) what factors cause wine or cider to turn into vinegar, (ex...

ive read the sticky "Results from juice, yeast and sugar experiments" but would like to here some more feedback on what type of sugar everybody uses to bump the S.G., and there results i personal have been using brown sugar but haven't been brewing long enough to give any feedback on it but...

i have a 6 gal batch of cider (apfelwien variation) that i cold crashed at .015 and then racked to secondary to to bring down a few more points before bottling, im using safail s-04 yeast. i did all this about 5 days ago and my cider has been at 65F for most of that time but theirs been...

how long can i age my cider till it starts to go bad, keep in mind that i pasteurize my cider after target gravity is reached. also, at what tem do you age at, can you age in the fridge or do you want at room temp.

ive got a batch of my own variation of apfelwein going and im fermenting at low temp (55-60) because i heard it keeps in more of the apple flavor by slowing fermentation. im using safail s-04 which has a recommended temp range of 60-70, i know going over 70 is bad because you start to get...

recipe: 1 gal martinelli's 100% apple juice (way over priced at $10/gal) 3 cups brown sugar bakers yeast i fermented in the plastic martinelli's bottle with a home made airlock for 14 days, racked and let it sit for 2 days, then got impatient so i cold crashed and...

on my next batch im planing on fermenting to around .010 so i dont have to back sweeten and so i can preserve the apple flavor (and also cut down on aging time), but i also want it carbonated. i cant ferment to dry and prime so i need a another way, and im bottling, not keging i was wondering...

is there a difference in taste between making cider form apple juice not made from concentrate and apple juice made from concentrate, given that they are both 100% apple juice with not preservatives. on my first batch i used martinellies 100% juice, but its 10 bucks a gal here so i want to...

after racking to a secondary do you add extra cider to reduce head-space or do you just use a smaller carboy. i racked mine at 14 days a few days ago and theres about 2 inches of head-space. im also planing on pasteurizing and force carbing my cider and had some questions about pasteurizing...

started my first batch 2 weeks ago on the date, 1 gal, 3 cups brown sugar, backers yeast. im planing on racking it today because theres allot of lees building up on the bottom and its only bubbling once every 43 seconds. i know that if you rack it can slow down fermentation but can it cause...

has anyone ever tried to carbonate there cider with dry ice? i know if you drop dry ice in water it makes it slightly carbonated so im wondering if anyone's tried tried this with cider. im thinking about putting an air stone in my cider and pumping CO2 through it from a second bottle of dry...

can you used a previously brewed batch of cider as a starter, given that you haven't pasteurized it and killed the yeast? ive been using bakers yeast since its supper cheap and available but most of the yeasts that people say are really good are around 7 bucks online (no brewing shops near...

ive never brewed before but decided to try to make some apple cider a few days ago. since im very impatient i just used what ever was available to me at the time: 1 gal. store bought apple juice (no additives), 3 cups light brown sugar, backers yeast, no nutrient, home made air lock made from...