Search results

Drop your fermentation temperature to 50º-52º and ferment for 2 months instead of 1 week and you will get a lot more flavor out of your cider. I know this is counterintuitive to making beer but the aromatics are much more subtle.

Technically, the answer is yes, you can still ferment sugars in the presence of Potassium Sorbate. PS does not stop active yeast from fermenting. What it does is stop the life cycle of the yeast so they can not reproduce. So if had a really large batch of actively fermenting yeast, you could...

Unless you are fortifying your cider, ale yeast should ferment to dryness. Check your starting gravity but you will most likely end up with a 5-9% cider - no stronger than, say, a barley wine at best. Or even a IIPA - which the yeast can withstand. Do keep an eye on nutrients however as apples...

Redds is beer, not cider. It has apple flavoring added. I'd look for smaller producer that don't use concentrate if you are looking for a more flavorful product. In your area, Julian Hard Cider or Tieton Cider Works are great places to start.

LeBreton pretty much nails it. Cidermaking is a lot more technique than fruit although understanding fruit is crucial. As far as some benchmarks beginner rules, some people say 50% dessert fruit, 25% sharps and 25% bittersharps. Others say a third of each. In general, I try to aim for around...

Look into your nutrient regime. Apples are not like grains and need a lot more nutrient so a product like Fermaid O instead of yeast nutrient will help the yeast along. Also, something like Go-Ferm Protect can be used when rehydrating yeast to get things started right. Also, since there is lower...

So "jacking" cider is not similar to brandy in that brandy is fermented fruit juice (traditionally grapes, can be a variety of juices) that is then distilled. With jacking - in the traditional sense - there is no distillation. So all you are doing is condensing your hard cider into an ice wine...

There is not much empirical information on the New England cider style but we do know that it existed and was relatively common at the time. The two elements of the cider that we can be certain of is (1) an additional fortification with some type of sugar - often molasses or maple syrup - and...