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You can chemically alter your cider or mash up a few different varieties and add juice to your stash. I prefer the later. Nothing wrong with bland cider. Some prefer it.

Shes still going. What was the SG?

Could be crashed could be stuck. Switching up the temps can jump start it back up warm it up to mid 70s then back to high sixties if not use a yeast additive. What was the exact yeast?

I like that idea Gen. Good advice.

Rotting is what you want lol. Fermenting apple juice is actually controlling the rotting process. You must think of it this way. Apples rot into a tiny pile of dirt. The juice naturally rots after just a few days from squeezing. Fermentation is the natural path that the cider wants to take. It...

Give her a taste. An infection will make your cider taste like drinking sulfurish burnt gunpowder sour tart sharp. Its very noticeable when a cider turns bad. Ive never seen anything like that tho. Its horrendous. Idk i mite dump that one.. Just because it looks so crazy

Bit too cool maybe. Try popping it upstairs until the fermentation takes off. 48 hours is a bit laggy for sure.

Cider after a week is plain gross my man. Tastes like sour bread. Not good. Rule of thumb... 1 month. Although many bottle sooner i have found that one month to bottle and the bottles that last a few months are verry good. I personally cant see a difference in cider after 6-8 months.

I crush and press every drop i make by hand. Here in the northeast we have an abundance of free old orchard apples. Every variety you can think of. Many of which are varieties that were used for specifically for cider. The flavor profiles from these apples is incredible. Chances are there is...

First 8.5 gallons of 35 currently bubbling.

I believe its usually in primary that things go bad. I cant say for sure tho cuz ive never had a batch infected. Tarts and sours are the flavors you are after with fruit however. Are you sure its vinegar you are smelling?

Apples would be the fruit to use. Besides fermenting completely apple with honey ferments well. If you want to stay trie to tradition you must crush and press your own apples if available. This will give you an idea of how hard historical societies worked to be in possession of the nectar of the...

Most apple juice is between 1.045 and 1.055 SG your hydrometer is the only accurately determine the status of your cider. You can get a guess by tracking airlock activity but Doesnt tell you sugar content.

Great yeast, almost all i use. I have never had a single batch come out bad. You yield about 4.5 gallons in a 5 gal batch. Makes insanely good carbonated beverage as was already stated that it can take the cold and ferments out to the .9s.

Here is the first batch just about ready to hit the fridge. About 8.5 gallons. OG 1.053.

Juice and yeast... You can add raw juice on top of the lees from a previous batch.

I would recommend not using wild yeast. At least not to risk 11 gals. Add sugar till you got the SG you want. Id recommend 1.05 to 1.07. Pitch yeast and your off! If it was me i wouldnt mess with wild yeast. Wild yeast is tacky and unreliable. Use quality juice with quality yeast and quality...

I dont think your batch is bad at all homie. You can leave the your cider out with NO lid while in the first days of fermentation. It wont turn to vinegar in just 3 days. Vinegar isnt like fermentation where you can produce 15% alc in 5 days. It takes time with a constant supply of oxygen. I...

Oh lol i didnt know you meant you were "buying" unpasturized cider! I totally thought u were crushing and pressing apples. Fresh pressed juice has never done me wrong. Sure must be a bummer to not have all the fruit you can ever pick for Free!!! Grind n press Grind n press Chyup!

Welcome! I had a introductory post as well and got 0 replies. Either this site is full of snobs who are full of themselves, or the current users don't want more members. Im friendly tho, and i share... Everything. No problem with the no gluten thing! Most wine yeast is gluten free. And cider is...