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I'm about a week through a one gallon batch of cider using pasteurized juice a cup of sugar and nottingham ale yeast. airlock activity a drastically slowed about two consecutive bubbs every two min. temp is at 65 and has been. should I rack to get off the lees that have built up or just let it...

I normally use champagne yeast for my 1 gallon batches...I decided to try the notty for once and its going crazy in my carboy. like two bubbles a sec in the airlock . is this normal for this yeast strand? just a newb with questions. give me input fellow ciderers. thanks and cheers mates

can it be done or us cooked meat in fermenting cider a horrible idea. I ate an apple bacon pizza and it was delicious. i m wondering if its possible to mesh the flavors and pull it off. any input?

I work in a restaurant and came across this Sanitizer solution. its food grade service sanitzer and is safe for food containers just wondering if people think it would work the same and be safe enough as sanistar or other brew equipment sanitizing products. it would save me a ton of money if...

Want to know some good safe bet methods for doing these steps after my cider is ready. I'm new to it and just want to be reassured on the best methods. Any help appreciated.

In the glorious state of Colorado marijuana has recently become fully legal. One of my stoner friends suggested a thc infused cider...I'm wondering if its been done or even possible. Would thc prevent or act as an inhibitor to yeast,fermentation? Just curious.

I'm starting my first batch of cider and want to know what a good combo of apple types would be for a tart dry yield. And also roughly how many lbs for a one gallon batch. I'm juicing them myself.

I'm new to the cider world and want to know how to measure and maintain gravity for a one gallon batch of dry cider. What's a nice og for it.