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Any suggestions for an alternative yeast to the strong red star campaign yeast? Ive used this for years with no problems except that it's hard to stop and makes a very dry cider wine. It's also great because I don't have to kill off the wild yeast first, just over powers them. I like to...

I have a recently filled 50 gallon cider tank pressurized to 5 psi. It has no leaks that I can find but the pressure drops off daily. I suspect the CO2 is being absorbed into the liquid and will continue to do so until it reaches some kind of CO2 absorption saturation point. Am I correct?

This year I decided to go big and make 55 gallons of hard cider in a 55 gallon drum instead of individual 5 gallon carboys. Last year was the first time I tried stabilizing before letting it go completely dry for a sweet taste. I'm using Red Star Champagne yeast and I know this stuff is hard...

I've been dissolving 5 lbs, granulated sugar per 5 gallons fresh pressed cider for the past few years with good results. This year I would like to try liquid corn sugar, which I think is also called high fructose corn syrup to skip the step of dissolving. What is the equivalent amount of...

I got 18 bushels of red delicious, golden delicious and jonathon apples this year for making hard cider. I not happy with this mix, but have to make due. I added 2 tsp per 5 gallons of power tannins and 5 lbs sugar. BG 1.08 I plan to add white oak chips for flavor after fermenting and...

This year I will be using 3 varieties for hard cider: Red Delicious = sweet rich Golden Delicious = Sweet. Rich semi-firm Jonathan = Tart, spicy I've read that you want a mix of Sweet, Sour and tart. I wonder if this group will have enough sour and maybe I should add Tannin at 1/2 tsp...

Im thinking about using a single 55 gallon carboy instead of the many 5 gallon carboys this year. In the past I would add a single packet of dry yeast to each 5 gallon container. This worked fine. If I use the 50 gallon container can I use a single (or 2 or 3) packet for for the whole...

Im getting ready to press 18 bushels of apples. This year chose to sanitize my containers with Star San. One ounce per 5 gallons and dont rinse it says. The problem is foam is still in the containers 24 hours later, albeit the foam is much less. Will this foam contaminate the juice from...

Im wondering if there could be any flavor advantage to aging cider (applewine) in a Bourbon barrel? Any thoughts?

This is my forth year making hard cider or what I think is really apple wine because I add sugar. This year I used Nottingham yeast instead of Red Star Champagne and about 2 lbs sugar per 5 gallons instead of the usual 5 lbs. Fermentation has really been slow by design hence the reason I...

My juice is at 1.000 SG. I added 2 tsp Potassium Sorbate Stabilizer to a 5 gallon container to stop the fermentation......It got very cloudy. I never used this stuff before....did I do it right? Do I need to wait to let the cloud settle for a day or so?

I have seven 5-gallon ciders fermenting started the middle of last October. I added just under 2 lbs granulated sugar per 5 gallon batch, and Nottingham yeast. BSG was 1.060. They are all mostly clear with hardly any bubbling action, but still some. Room temperature is about 50F. Yesterday...

I want to modify my next cider (applewine) batch this fall for something softer and more pleasing to the general population's taste. Maybe even a little less dry if I can. I press about 40 gallons of cider every year mid October here in NE Ohio. I add 5 lbs granular sugar and one pack of Red...

I've been making apple cider...(or more correctly apple wine, since I add sugar) for the last few years. I'm looking for get togethers or conventions dedicated to hard cider making somewhere near Ohio, any time of the year. Anyone know of any?

Ive been making cider or should I say more correctly apfelwein for 3 years now. I use 5 pounds ($2.25 from Aldi) cane sugar per 5 gallons fresh cider (40 gallons total.) Beginning SG is usually about 1.08 and ending 0.95. It packs to much alcohol around 12%. Too strong, head aches. I would...

This is my 3rd year making hard cider. One or two batches are slow bubbling or maybe stopped and stuck. I started October 25 2008. I never used Camden or sulfate tablets and had good luck until now. Here is what I did: 40 gallons of custom pressed cider direct from apples in 5 gallon...

This is my second year making hard cider. I make six, 5 gallon batches. Turns out great! I normally take 5 gallons of sweet cider in the fall, add 5 lbs of granulated sugar and the right yeast (so far I like red star champaign yeast) This year 3/6 fermented to dry at about 12% Alcohol. The...