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First of all, make sure you are properly sanitizing all equipment (note: by definition, SANITIZING is killing of microbes in a active state. STERILIZATION is the killing of all microbes in a active or inactive{i.e.-spores.} state. Personally, I sterilize all my equipment-though sterilizing a...

Make sure you are sanitizing and sterilizing effectively! Vinegar is caused by a common microbe called Acetobacter, and proper sanitization and sterilization procedures can help avoid this. Also, Acetobacter is a obligate aerobic organism, (i.e.-it cannot survive in the absence of oxygen.) Once...

Indian Summer brand always gives me good results.:mug:

My friend, have you heard of a HYDROMETER? This is a simple device that gives an approximate ABV%. Use it to measure an I.G.(initial Gravity)at the outset of primary fermentation and a F.G.(final gravity) at the conclusion of primary fementation. HOWEVER, i generally add 1 cup of refined sugar...

Unless i am misinformed, Campden tablets are used to kill any indigenous strains. Again, i may be misinformed-but I believe Musselman's cider is sold commercially in supermarkets AND is pasteurized. Therefore, unless i've missed something- you need no campden for your pasteurized, supermarket...

Beernutz, I guess that's the dilemma you run into when trialing a new strain. I always use the same species of saccharomyces(except for a proprietary strain i harvest from apple trees on my property when they are in season.) As a microbrewer who does Hard Cider only, my only advice is this; If...

Some people take the overly analytical approach to brewing, WHICH IS FINE. Personally, i like to have control over a FEW variables-But the main thing is consistancy; Take note of how you came to such good results, and repeat those steps every time.

I haven't researched the proper definition of the word cider. BUT, as a brewer which makes Hard Cider exclusively, this is my opinion; Hard cider is the fermented juice of APPLES which is fermented to 5-10% ABV, is lightly carbonated, and is served in a 12 oz to 750 cc bottle. This is ONLY my...

YYEEAAHHH, I think...... I just posted to the wrong thread. Sorry.

I know i'm getting in on this thread about 6 years too late, but for anyone who is still listening: Acetobacter causes vinegar production, NOT pasteurized juice. Acetobacter(as afore mentioned, the bug that takes over dominance after saccharomyces dies out, and produces vinegar.) infections are...

Questions for Kob: How old was the yeast?(Some have expiration dates), did you follow the directions for activation?, What was your initial gravity?

Sucram, i brew hard cider exclusively-so i have a fair amount of knowledge to impart. FIRST, did the juice contain preservatives?(I.e.- Sodium Benzoate, Potassium Sorbate) If so, then the brew could be essentially doomed. Actually, these days you would most likely have to go out of your way to...

Thanks for the feedback.

Obviously, saccharomyces has a low and high temp threshold at which the yeast will perish. BUT, the avg. of 40F attained by most fridges will not kill the yeast. As afore mentioned by mdabbles, the yeast are simply in a dormant state. Personally, i always want my cider to finish at 1.000( I brew...

Generally, I would consider myself an experienced "cidermaster". However, I seem to have stumbled on something inadvertantly; I brought to a simmer (1) gallon of apple juice , (2) tbsp cinnamon, (1) tbsp "apple cider spice". After all the ingredients were dissolved, I added 375cc of this mixture...

My "Original Recipe" Hard Cider ( I brew hard cider exclusively and have 2-3 different recipes) is in primary fermentation for approx. 6 days and in secondary for approx. 24 hrs., i allow approx. 7 days for bottle conditioning. That addes up to a total of two weeks. Depending on your brewing...

James, sorry man- you got double-crossed by the orchard! However, READ MY LIPS; YOU WILL NOT SALVAGE THAT GRAFF!!!!!!! You will only sink more cash into a batch that is invariably DOOMED. Your only way out is to use it as cloudy yeasty apple juice, or as the other guy suggested-add some...

It depends on what has you concerned; Are you concerned about over-carbonation or under-carbonation? If you are concerned about; over-carbonation, I would'nt worry- A F.G. of 1.01 should be sufficient to lightly carbonate the cider. ( If you were seeking a brew that holds a 3 inch thick head-you...

Hayfields, adding fresh cider to the carboy should serve to increase the amount of fermentable sugar and increase the total volume of the carboy. Depending on the Alcohol tolerance of your yeast strain and the current S.G.-doing so could potentially increase the ABV%. If you allow the remaining...

1.)Hard Cider should be in Primary for an absolute minimum of seven (7) days. Of course this should not be a hard rule; If seven days have passed and the cider is still hazy, this could mean that most of the yeast is still alive and in suspension. If this is the case, i would monitor the carboy...