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Higher ABV can only be had with more sugar, but the flavor you are talking about is due to the high fermentation temperatures. Next time, keep the temps down for the first few days of fermentation (ice bath maybe?) and you'll be peachy!

The higher the fermentation temperatures were, the more you have to let the cider rest in order to get rid of the fusel alcohols. I'd say next time, be careful to control the temperature in the first few days, keep it down to the optimal range.

Thanks for the replies, everyone. I think I'll try the mesh bag over the racking cane and if it doesn't work, then I'll just let the trub go through and pour a bit more carefully from the bottle. Does cold crashing help with clearing fruit in cider like it does with beer?

I couldn't resist, it smelled great so I opened the tap and poured out a bit to enjoy. There was a ton of fruit in the glass, but it tasted great. I think it'll be ready to drink by next weekend. Now, how do I remove all this pureed fruit without adding a lot of oxygen? Strain it through a...

I recently made some cider (only a week ago, on August 2nd). I used 7 liters of apple juice and 3 kilos of nectarines, blended/pureed with a bit of water. Total volume was about 10 liters. I used Breferm top-fermenting (ale) yeast. Now, it's been a week and I realized that the fruit is...

I'd say 3 days is too early for a tasting. Try 2 weeks, minimum.

I don't think home brewing leads to the cheapest ever beer, but you can have champagne tastes on a beer budget (or rather, Founder's taste on a Natty Ice budget) when you home-brew. If you are agonizing over reproducing a Budweiser clone for the cheapest possible price, may I suggest a...

I don't think home brewing leads to the cheapest ever beer, but you can have champagne tastes on a beer budget (or rather, Founder's taste on a Natty Ice budget) when you home-brew. If you are agonizing over reproducing a Budweiser clone for the cheapest possible price, may I suggest a...

Here's the ingredients that I have. I have two IPAs under my belt, and would like to try something different this time. My last one was a citrusy creation dry-hopped with lemon zest, to give you an idea of what I've done recently. Sorry for the metric system. ;) Caramel malts: 500g Cara Red...

Ok, I'm going to pitch more baking yeast instead of the US-05, and add crushed raisins. If that doesn't get it going, nothing will. :)

Well, I opened up my fermenters today and saw that there was absolutely no krausen on the surface. What I had thought was krausen was just bits of orange (i feel so foolish). Now, I did put my ear to it and heard some carbonation-type noise, like bubbles escaping, so the yeast may still be...

One more question - it's been a few days, and I've been reading about some people aerating their must regularly, at least in the beginning stages. What's the verdict on that? How do you prevent infections when you aerate the wort and expose it to the outside air? And should I only aerate if I am...

What's the best way to put a hole in a plastic lid suitable for an airlock/rubber stopper? I don't have a drill - if I did, I'd use that. I tried a knife but it just broke the lid.

Thanks for the tips all, I miscalculated a bit and ended up with more must than I planned, so I split the batch up into two "carboys". Each of them contains about 5.5L and I have, in total, 2.5KG honey in there. I admit that I made a couple of mistakes, mostly related to temperature - I had...

Thanks for the tips. I'm going to just go with the bread yeast this time and see how it comes out, since I'd have to order the other yeast (or a sweet mead yeast) and not only can't I find it at the usual online home-brew stores here in Germany, I'd also like to brew today. Do people generally...

Hi all, I was pointed to this recipe by someone else on the internet and plan to start brewing it today after a lot of thought. Here is my expected plan... I have a container that takes about 2 gallons, so I'm going to go with doubling the recipe. Boiled water to make 2 gallons Zest and...