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Has anyone ever tried using a banana purée in their cider? Did you add it in primary or secondary? (I'm thinking secondary would work best) I'm considering doing a batch, adding 1lb of banana purée per gallon. If you tried this, what worked? What went wrong? I just want to reassure myself that...

Me and a few other friends of mine in the craft beverage/brew industry are looking to expand from home brewing to professional brewing. Looking into mass cider brewing I know we don't need as much equipment as a beer brewery would, but I'm still trying to work some kinks out. For secondary...

?,just curious. Want to be able to do it at home. I don't want to heat pasteurize at all and wreck my flavor

Im not saying this because I'm getting impatient. I've done plenty I meads and ciders, I know how to be patient. My issue is that I started a cider 3 days ago. Probably my most technical ever (maintaining ph, acidity, temperature to a T). It had a very active fermentation, as of last night I...

Starting a apple cherry cider. Trying to play around with a good starting gravity. I want my end result to be around 7%, around 2.5 volumes in carb and want it to be a tiny bit on the dry side. Any advice on a good starting gravity, and why?

I started this mead 19 weeks ago. 3 gal batch. Started at 1.15 grav and now I'm at 1.06 putting me around 12% I believe. I'm racking it as I'm typing this. I had a goal that I wanted to hit 1.03 finishing grav, so I'm debating on just keeping it as is or to add more yeast for a second small...

I started a batch of mead about 2.5 months ago, noticed fermentation seemed to have stopped (no vapor lock action and all yeast was hanging at the bottom), so I racked it, did a hydrometer reading, and it fermented maybe to 1/3 of my goal. I went out and got another packet of wyeast dry mead...

Last night I filtered my batch, bottled about half of it, I added 52 grams of sugar to a 1.75 gal batch that had no fermentable sugars left in it, bottled them using a tiny pinch of North Star champagne yeast, bottled one in a plastic bottle too, I can feel the carb slowly building in that one...

Is mead a slow fermenter? I started a batch yesterday and this morning I didn't notice any action on my vapor lock

Started a batch today which got me thinking further down the road to bottling. Is mead typically a still beverage? I was thinking about carving some, just wondering if a carbed mead would be good or not

I brewed a cider, started a few weeks ago, when I racked I washed my yeast and have it stored in my fridge, about to start another brew tomorrow and want to use that yeast, how do I get these puppies going again?

I have some dry cider/mead yeast that I preserved in the fridge from my last cider batch and I want to use it for my next mead batch, how to I go about waking these puppies up and getting them going again?

I started a cider last Saturday, had troubles getting fermentation going, added a yeast stimulator to re start the yeast (Monday), Tuesday the vapor lock was bubbling pretty well, yesterday a bit slower, now today I don't see anything going on. My first batch of cider I've done didn't have this...

I started a small batch yesterday using 100% apple juice, ingredients were apple juice concentrate, water and acsorbic acid. Used red star champagne yeast with nutrient. Did everything the same as my last batch but nothing is happening in my carboy, any thoughts?

Today I'm going to rack my cider, been sitting in primary for 10 days now and fermentation stopped. Trying for a clear cider with no additives. Should I cold crash it after I rack it off the yeast? And how would I go about cleaning and saving my yeast for my next batch?

So I'm fermenting my cider, started at 1.085 and 6 days later I'm at 1.035. I'm going to rack it when fermentation stops, which should be soon. What is back sweetening and why would I need it? Plus I want to get it clear without using any additives

So last Wednesday I started a cider. Added some potassium metabisulphite 24hr before adding yeast to kill off wild yeast. Added my yeast Thursday night. Had some nice bubbles to it but just when I checked it, no foam, but there's little flakes in there that are moving pretty well rising and...

I went into this the wrong way when I started, given information from ill informed people, and ended up using a cider with preservatives because I didn't know any better. Nothing happened in the carboy. Started over and used 2 gal of fresh pressed cider, and added a half gal of a black...

So I got the rundown at the brew store how to get myself started. Didn't blend my own apples, just bought cider, 2 gal, 1 pound white and brown sugar. Brought to room temp, put in carboy added champagne yeast, yeast nutrient, and yeast energizer and put a vapor lock in the carboy. Doesn't look...

Just started a cider about a month ago, it's been sitting in a 2 gal carboy with a vapor lock on it for a month and it doesn't look like there's too much going on in there. Can anyone explain this to me?