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I have friends how say they "never get a hangover." I also have friends who don't know how to party. As for the homebrew hangover, mine seem on par -but I haven't tried apple jack yet.

Only a month -sadly I didn't measure how much oak chip I used, but it wasn't much (probabbly a gram or less).

Just an FYI. I made 6 gallons of Ed's Apfelwein and when I racked into my five gallon carboy, I aged the remaining 1 gallon with light toasted oak chips and it turned out super tasty.

I can confirm that CiderRules is correct -in my experience.

Hmm, what brands of juice and yeast are you using? What's the room temp where you're fermenting (also, the juice temp when you added the yeast, if it was different)? Did you do a yeast starter/test? Did you pasteurize or did you buy it that way?

I have used simple syrup with success, but because there are too many variables to deal with, I recommend using your hydrometer. Typically you should raise the sugar content up .003 above your desired sweetness. I will also suggest bottling one cider in a plastic bottle (like a soda bottle) so...

I'll second that^. Not every batch I've done has done this, but I remember one that did and it eventually settled down and finished nicely.

Psych, Yeah, I thought this was strange at first too. Perhaps it's old yeast or just cold conditions (as I mentioned earlier, I keep my house pretty cool). My reciepe is pretty simple. Store bought cider (from a local orchard) and enough light brown sugar to raise the content up to 1.06 (and...

Thanks this has been very helpful and informative. My house, during the winter, tends to hover around 60 (I like the cold). I will just have to leave it in my basement (where it's usually warmer in the winter) for a while.

I've used S-04 for my last two batches of cider. I like the flavor I'm getting and it seems to be stopping around 1.016-1.018. I added plain sugar to the cider in order to condition (raised sugar level .03) but I'm getting little to no "fizz." My sugar levels are not changing much after two...

I don't have experience with this specifically, but I believe you will need to keep the cider at 150 for some time -to be effective, and this may cook off some of the alochol/flavors. https://www.homebrewtalk.com/f25/can-i-stop-fermentation-early-81352/

I recently took a hydrometer reading of my cider -that has been visibly active for a week, and found that the sugar content hasn't changed (or at least it didn't appear so by my hydrometer reading). On a hunch, I did a quick test and found that the difference in the hydrometer reading was...

I also just tried the Woodchuck Winter. I thought it was okay, but would have been better with a little less "oak" flavor. -On a similar note, I just finished a sample batch of an oak aged cider (light instead of med toast oak -which is what I assume Woodchuck used). I was pleasantly...

What kind of crimp bottles are you using? My friend and I have both had bad (separate) experiences with Amstel Light bottles -they blew off while others didn't. Also, cold crashing (with a warning label) seems like the best option to me. I would also hate to see all this cider go to waste...

The only concern I would have is the pectin. How clear is the cider? If it settles at the bottom of your bottles you can still drink it, but it may look unappetizing.

Cold crash. This worked fine on a few bottles for me.

You can also add only sugar and cold crash or heat pasteurize it before all the sugar is consumed (time depends on the amount of yeast and sugar are in the bottles) -I use a plastic soda bottle as a gauge for when to stop the carbonation.

I just heat pasteurized some cider without enzymes and residual fell to the bottom -and looked rather unappetizing. I also cold crashed some, it kept the cloudy look but no residual fell to the bottom. Based on my experience, I wouldn't recommend heat pasteurizing an unclear cider.

A half teaspoon of simple syrup/bottle should do the trick.

Whichever you decide, I think you should do a couple opposite -shouldn't be hard either way.