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I called it "Apple-soused" and start to when I started drinking it was about 30-45 days.

Just finished up kegging a batch of cider that wasn't the best, cheap juice with too much vitamin c, so I thought I would try to back sweeten with honey and add some spearmint by steeping it in water just off the boil. My original FG was 1.007, back sweetened with said honey to 1.014. Added...

I've never used the Cote De Blanc yeast so I can't answer that for you. In the original recipe I used Wyeast cider yeast.

In my experience with this recipe, or at least early versions of it, using champagne yeast imparted the most "wine like" flavor. I would imagine that hold true for most of the wine yeasts. I have since used the commercial cider yeasts and prefer their flavor. The difference, at least to my...

I've used natural apple juice (the cloudy bottled stuff in the store), Motts and cider mill fresh pressed cider (it was UV pasteurized so no need for Camden tabs). All three came out fine although I did find the Motts was a bit sharp from the vitamin C. I back sweetened that batch to counter...

I think I missed your original point. My bad. The point of a secondary fermentation is to get it off the yeast bed. The yeast will start to cannibalize themselves and your cider can pick up off flavors. This is also a step that could be done with your ales. Secondary ferment allows the brew...

The lower temps will drive the remaining yeast dormant. They will settle out and help to clear the cider. Also it helps to mellow the flavors. I would make sure it is fully fermented out in primary then age it for at least a month in your secondary at whatever temp you can get. It probably wont...

I've never used an ale yeast when making this. It's my understanding that it ale yeast won't dry it out as much as a cider yeast but I have no first hand knowledge of it.

I keep it at ale temps for primary ferment (65-72) them ambient basement temps for secondary (50's).

4oz by weight, not volume.

3/4 cup of corn sugar is the standard way to bottle 5 gallons of Homebrew. It really isn't much when you spread it out over 5 gallons. It's only 4oz.

I would say that there is a wide variety in ABV. And as far as something to make in place of beer I would point out that a lot of people only make wine and cider. We make them because we like them and because historically barley and hops weren't always available. It was a way of preserving a...

I feel the same way. I'm just too busy right now and I'm still sung by a bad batch. It's been a nice break.

The brown sugar does add some residual flavor but I think it should be fine without, I omitted it in my current batch so I guess I'll be finding out fry self soon enough. The Wyeast cider yeast will still finish out dry no matter where it starts. Without some of the residual unfermentable...

I've got a batch of cider brewing currently that I plan on adding honey to back-sweeten but I would also like to add a hint of mint. Any ideas on a way to add it? Bruised mint leaves in a hop bag are my current plan but I'm not sure how to sterilize them short of a quick dip in Starsan. Thoughts?

I'm glad people like this recipe. It's so easy and I think it's tasty as all hell. I'm about to try a lower ABV variation on it that will include aging about 3 months then back sweetening with honey and mint. More and more people are going gluten/grain free and struggle to find a drink that...

I've always just dropped them on the secondary and relied on the higher alcohol to win. That being said I'm sure someone here would and should disagree with me. I would entertain a couple second dunk in Starsan.

I used champagne yeast the first time I made this recipe. You'll want to let it age for awhile on the bottle. The champagne yeast will impart a strong flavor that needs to mellow for awhile. I called that first batch "Hillbilly Bubbley". The OG doesn't need to be adjusted.

I think it could definitely take another stick or two. I tend to ere on the side of caution and then work up. This recipe is really only a base. Jam some extra sticks in the secondary and as soon as she is right rack it.

I would caution you that everything I've read about using spices before the primary ferment says not to. Usually it's claimed that it leads to off flavors. I did not check the gravity of the juice itself.