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I filtered (5 micron) and pasteurized (170 degrees) my cider (4.5 gal.), then subsequently decided to add a couple cans of FAJC and some berries (raspberries/cherries) for flavor. Have I now created a material risk of new yeast starting to ferment my cider again? Thinking about whether there...

Anyone have any experience making hard cider with this type of apple? If so, how'd it turn out?

Recently applied on line for TTB permit to make hard cider, or rather a winery permit. As I read the sight, once you've submitted your information, there is nothing further to do but wait to hear from them, and the wait could be as long as 75 days. Is that the norm? I worry that if I hear back...

Have I got this right...in order to go to CoderCon this February in Chicago you first need to become a member of USACM at a price between $175-1000, plus you then can register at a cost of between $275-600? (I couldn't seem to register on the website without first becoming a member of USACM.)...

I'm going to be buying 200 gallons of freshed pressed juice made primarily from Jonathan apples out of Michigan, maybe as much as 3/4 of the blend. Any one have expereince with making hard cider from Jonathans? Comments, suggestions, how was it? Acidity? I will probably use Nottingham yeast...

This past December I made a 3 gal batch from fresh juice that was frozen for a couple months prior. Dosed with 3 camppden tabs and waited 48hours. S.G. was 1.050, pitched WLP002 yeast and added 1.5 tsp of pectic enzyme, fermentation went normally. Racked in January with gravity of 1.000 to...

A friend and I are contemplating making our first large batch(s) of hard cider this fall. We are thinking 200-275 gallons in an IBC. Hopefully, together we can exceed the 200 gal legal limit, otherwise we will split it in smaller vessels. My question, however, is how much yeast and yeast...

If I want to ferment a full IBC tote (275gal) of juice into hard cider, where do I find out how much yeast to add for say, English Cider Yeast or for Nottinham or the like? I didn't see any info on their data sheets. Do I simply need to contact the manufacutrers? Has anyone tried this?

Please check pix and tell me if its anything to worry about. This originally was a 3 gal batch from fresh juice I froze last season (Oct) and thawed this May 30th; added 3 campden tablets, waited a couple days, pitched Nottingham, and added 1.5 tsp pectic enzyme. Racked to secondary 6/26/14...

I want to increase my production from glass carboys to a variable lid stainless steal tank. Here is my question. Since I can not see into the tank, after I rack to secondary how will I know how its clearing or if there are any bad thinkgs going on, e.g. mold growths, etc.? Can I remove the...

I am thinking about upscaling...thinking about fermenting 300 gal. in an IBC Tote and would then like to go to a stainless steel tank for secondary, aging, and possibly even carbonating. There's a surplus of IBC's available on the internet; but any recommendations on where I might buy some of...

If anyone is filtering their hard cider to get the final sediment out, I would sure appreciate seeing or reading how you are doing it. I get too many noobs pouring it from the bottles into the glass then complaining that its cloudy, etc. Its pretty clear when i bottle, but as it sits...

I get different readings on cider...refractometer tends to show higher SGs. (Yes, I have calibrated the Ref.) I prefer using the Ref, but wonder if its appropriate for the fermentation and cider making process or if a hydrometer is a better tool then and why. Thanks.

So what's in your airlock and why? I've read some folks use water, others distilled spirits, and still others water with chemicals. I've done several batches with just tap water myself...they are turning out fine, but I do monitor them and make sure they never dry out, etc. :mug:

I am considering buying a couple kegs, regulator, CO2, etc. but I am also wondering if you carbonate your cider in the keg, but then want to bottle some of that cider (to give away or make more portable), what is the process and what if any special equipment might I need or wnat for that? Can I...

Okay, so its the middle of the winter in Minnesota, where can I get apples suitable for pressing now? I hope I don't have to wait until next fall!

I am hoping to build an apple grinder similar to Claude Jolicoeur's plans in his book, but I cannot find the aluminum end plates he uses to attach the wood grinding wheel. (see attached pix below). His were custom made for him by a friend, but it seems likle they should be available (or...

This may be a dumb idea, but here goes.... Has any one tried making their own pasteurizing system (other than the stove top system or using a dish washer) ? I was thinking about using a tankless water heater or something similar that I could run the cider through for a moment that would do the...

Anyone go to this event last year and recommend it this coming year? If so, why? Tell us a bit about it. Many thanks.:mug:

I know most of us have no difficulty drinking our ciders before they "get old," but I am contemplating a larger batch or two, and I was wondering how long does hard cider last before the flavor suffers? Does it eventually get skunky? :mug: