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Unfortunately an auto-siphon is not an option at this time.

This batch is still on its lees, and it will be 3 months on 12/16. I am getting very nervous and don't know how to rack to a secondary, as I don't have a siphon and I am not sure what to do next. The 1 gallon batches I'd make in 10 days were much easier, but this is a little more involved. Any...

OK Guys and Gals, It has been exactly 2 weeks since I started carboy 1 of about 3 gallons of cider. It's airlocked via a rubber cork, but I don't have a siphoning tool or another available carboy as of yet. Can you let it sit on the yeast for an extended period of time? I've heard you can and...

I can't find Magner's out here, but my cider is very drinkable. Very dry, but I added a spoon of sugar to even it out. I have had 2 24 oz mugs this evening and I am getting there nice and easy :) Not sure what the ABV is because I didn't take a reading. The 2 carboys are sitting for long term...

It might be from pesticides? I've heard of apples treated with suflites will have a stinky smell. The eggy smell would more of a bromide reaction, but I can't see why that would occur. I'd say just let it age out and it should go away.

I've never used Pectinase but apparently it is widely used by cider-makers. B&G has some for $2.25, might have to make a run some time...

After some consideration, I kept the carboy to ferment long term and started a second this morning. People have told me that a few months makes a world of difference as opposed to 1 week quick cider. And the reason you described regarding gelatin is why I am holding back at the moment until I...

I'll be using Champagne bottles at the end stage, yes. I also have a few half gallon bottles as well.

The Bay Anus is a good yeast. I've been happy with it. I threw 2 packets into 3 gallons of cider in a carboy and some corn sugar/yeast nutrient and it looked like you engineered a tornado into a large brown snowglobe for DAYS. I mean, there were no vibrations, movements to the carboy or curious...

You will be potted, pissed, gone, a good crack. :tank::mug:

Also, I have been checking out the EdWort recipe, which lists many different methods I didn't know about. Just type in "EDwort Cider" or edwort apfelwein, you'll find it. I made a batch of cider (only a half gallon roughly) 2 weeks ago and after a week of fermenting and then freezing for 36...

d0nni, The nice thing about cider is that it takes such a short time to make. If you make a bad batch it isn't like you were spending months and months and lost of money. A half pound into a demijohn will keep the yeast going fine. I'd recommend a nutrient to keep it going longer, organic...

Thanks, I am just going to freeze the plastic containers. As for the carboy, I will check with hydrometer, add a little more juice off a fresh bottle if necessary, and bottle with priming sugar and cork em.

Good Evening, Although it doesn't bother me all that much, I would like to find an easy way to clarify my cider when I finish fermenting it. I do the apple juice in a carboy with some corn sugar, Lalvin EC-1118 and some granulated yeast nutrient made from food grade urea. It is a very...

The wine yeast should be good up to 16, maybe even 18% ABV. You'll want to check the website to see what it's tolerance is. I have been using Lalvin EC-1118. I switched off Fleischmann's because I have a real nice brewing shop nearby. I wanted Pasteur Champagne yeast but they were out, but from...

Good Morning, My name is Matt and I am a novice brewer from the suburbs of Chicago, IL. I was introduced to the hobby via CraigTube and after 2 successful and rather powerful batches, I am now working on a mead and a stronger cider. I have had about 2 years of food science experience as well...