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Hehe, I forgot a posted this here. It's been a while since I last made this (had to take a break from Homebrewing while I was locked in my house for a few years.....). In answer to the questions: I never overthink my cider, so I can't even tell you the temperature. It's just in my basement...

I figured I'd repost my favorite recipe from the Recipe's page since those get little in the way of replies. I'm on my forth patch now and have kicked it up to 'double bourbon, double oak' but otherwise this one has been a great go-to recipe: Recipe Type: All Grain Yeast: nottingham Batch Size...

@ Keith It should be dry as hell. If you don't like that, you can do what's called 'backsweetening'. There is a ton of info on that in the cider forum. Traditional Apfelwein is meant to be dry, though.

I've made this recipe a few times now and I really love the result, so I thought I'd share. It's inspired by one of my favorite beers, Northern Brewer's Bourbon Barrel Porter. Essentially you just make a basic cider template, back sweeten with apple juice concentrate, and add bourbon that's...

My experience with this (I've done it multiple times in experiments) is that it results in an off flavor, probably the 'clove' spice that mdennytoo mentions. Kind of a a yeasty, spicy headiness to it. I've had it drop out completely clear and still have that flavor/aroma, though less...

Plastic kegs are starting be become available and soon may be the only way homebrewers keg things. At the moment, however, the keg of choice is the Corney. They're easy to work with, readily available, and reasonably priced. Sanke kegs are what is mostly used commercially but they cost more...

The apocalypse. Seriously, I'm pretty sure nothing bad can happen by over-pitching the yeast. If you've added enough additional liquid I guess at some point you've watered down your cider. It shouldn't even hurt your yeast cake.

I'm trying to understand where you're at right now. You're saying you only want a 'slight fizz' but whenever I'm done fermenting I essentially have ZERO fizz. Until I prime it in the bottle or keg it and pressurize, I get nothing. If you've got the fizz you want and just need some advice on...

Yeah, you definitely need to get a few kegs, force carbonate it, and bottle it carbed. If you want to go through that volume in a semi-pro fashion, I would think you should pick up a blichmann beer gun. I use mine for bottling the last of my kegs and really like it. I would recommend some of...

Are you serious about the 250G?!!! That's a pretty hardcore place to be while not having this figured out already. I think you're going to have a really hard time trying to do anything other than kegging if you're asking these questions. My advice would be to buy 1-3 kegs and rack your cider...

What type of yeast did you use? When I made my first batch it never lost the yeast flavor (even when perfectly clear) because I was using bread yeast. As soon as I switched to fermentor's yeast the problem went away. That's been true for every type I've tried; US05, champagne, notty, 1095. I...

It's not surprising they can sell the juice so cheap compared to the apples. A lot of the cost is in spoilage, packaging, and shipping. All of that goes way down when you first make the juice. Same reason concentrate is cheaper than non-concentrated. That's also why it can be pretty cheap if...

A few things come to mind. First, look into using a dry hop bag. These can be suspended with a piece of floss and pulled out without having to change fermentors. They're a great way to add flavors after moving to the secondary fermentor. I use it all the time, even when I'm using my keg as...

I just toss it in and stir / shake. Make sure to sanitize any utensils well before using them (the measuring spoons, stirring spoon, etc.). So far I haven't had any problems but that's not a guarantee of future results.

Campdens should kill the yeast and bacteria that was present when you added it and the gas-off after 1-2 days and leave the cider ready for you to pitch a new yeast. Anything added to the cider that isn't sterile / pasteurized is a potential infection source and is a valid concern. That said...

So in all seriousness to your original question, if it's definitely dry it should be >6% abv as straight apple juice should be a little above 5% and adding sugar will raise that. For a few bucks you can buy a hydrometer and find out, though, and if you're making the same recipe over and over...

Just buy a airlock. They only cost $1.50. That's around the same price as the damn condom! And then, you know, you aren't using a condom for an airlock!

Pour yeast into apple juice. Wait 2 weeks. Drink.

I've been using these for quite a few jobs now and I basically agree with the original review on every point. For me, the two points that I would really like to see improved upon are: * Glass quality. The bubbles I've got rather worry me * The hole in the lid. It just isn't a good size for...

I've been using these for quite a few jobs now and I basically agree with the original review on every point. For me, the two points that I would really like to see improved upon are: * Glass quality. The bubbles I've got rather worry me * The hole in the lid. It just isn't a good size for...