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I'm planning on doing my first cider soon but was only going to try with a 3 gallon batch in a 5 gallon carboy. I've been reading some of the forums on here and it says to rack to a secondary after about 7-10 days. After I rack to my 5 gallon carboy I will have quite a bit of headspace for...

It's been five days and I cracked my first bottle and there is almost no carbonation. It has been unusually cold in my storage, probably around 55 degrees or so. If I move my bottles to a warmer area of the house would the yeast get more active or am I kind of screwed now?

It's been a month since I put my IPA in my fermenting bucket. Had an OG of 1.065 and after a month I'm at about 1.018. I'm short of my target of 1.014. Any advice on what I should do or is this close enough?

Getting ready to make my first cider, living in Phoenix we don't exactly have anywhere I know of to get fresh pressed cider. From everyone's experience is there a preferred brand of apple juice to use?

So I have a 5 gallon IPA batch in my closet which is at a pretty steady 68 - 70 degrees. I do have my fermenting bucket in a larger bucket of water to help maintain a steady temp. My question is, is the temperature too high or is it ok? From what I gather fermenting temp and room temp are...

I was wondering if I could bottle cider in some sealable mason jars. Has anyone done or tried this yet? I have a bunch lying around and figured they might be useful for this but don't want to be the idiot that tried it and had a whole batch of bottle bombs. Thoughts anyone?