So, are you just showing off, or will you let us know the process and ingredients? I like the color, and the pic in the second post almost looks like apple-skin pattern, although I know it's just the way the glass is reflecting the light.
Like Pickled Pepper said, anyone halfway decent with a lathe should be able to make you a set.
Try machine shops as well as welding shops (that do welding, not somewhere like AirGas)
I'd try a small batch, like a 1/2-1gal. I'm currently trying out a 1/2gal ferment of some apple berry cherry(berries of the blue- and straw- variety if the label pictures are to be believed) with a bit of S-04 off the top of my main batch of Graham's Dry English Cider.
No, if you go to your local grocery store you can find organic apple juice that cloudy like cider, and cider that is clear like big-name apple juice. http://www.applejuice.org/juicecider.html
First: Two gallons of Graham's English Cider
Went by the recipe, but used 2 teabags and most of the juice from a regular lime. I took a bit off the top for the test batch below.
Safale S-04 pitched 11/21/13
OG 1.050
Second: TEST: Apple Berry Cherry...cider?
1/2gal Langer's Apple Berry...
Pretty excited seeing as how I just got 15 (12oz) bottles. I have some Brewer's Best conditioning tablets and each bottle got 4 of them for a middle of the list carbonation level (hopefully). I ended up putting some more sugar in one of the 1gal secondaries because it was only filled to just...
Don't worry, you'll get it. I'm new as well and ruined my first batch, started the second with juice that contained preservatives, and luckily am about to bottle my 3rd in just a week. Like anything there's a learning curve.
Well, fermentaion seems to have stopped or slowed at 1.016/7. It could be that I am using a proper testing tube now versus the container the hydrometer came in. Either way, I racked to secondary, without getting/ disturbing any of the lees like I did last time so I got a nice color and clarity...
I want to bottle a cider right off primary to maintain its current flavor/ sweetness. I only started it last Saturday, but it has nice flavor and aftertaste. I would like to carb it using Cooper's drops, and since it will still have some suspended yeast and more than likely some unfermented...
It all depends on the yeast and nutrient. The packet of Lalvin 1118 I used said it was good for about 1-5 gallons, while the Danstar Nottingham I am fermenting now says to use at about 1 gram per liter. The yeast nutrient I have says to use 1-1.5teaspoons per gal and I've seen other recipes that...
Just post in the thread and it will pop right back up to the top.
For reference in this thread though, here is the link: https://www.homebrewtalk.com/f32/blueberry-hard-cider-398046/, info in post #9
How about getting to 1.024 since pitching some nottingham yeast on saturday afternoon? I took an OG of 1.056 or so then added some more sugar after the yeast was in so I didn't get a completely accurate reading, but that seems to have gone pretty fast, although I did use a whole 11g packet of...
If you have an airlock and the juice/cider doesn't have any preservatives it would work. You can use a hydrometer to see potential ABV. Adding sugar will increase potential alcohol. And from what I've read most apple juice/ cider will yield around 3-4% without added sugar.
I did [almost] the same thing. The major difference is that I mixed everything together before I realized that it's not okay to have potassium sorbate.