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So my favorite commercial cider is strong bow. I am curious if anyone out there has a detailed recipe for cider that tastes the same or very similar to strong bow.

So I have had my cider in the carboy with two cups of brown sugar and one pack of yeast with the yeast nutrient for about 5 days and it has stopped bubbling. Is there something wrong with it? Shouldn't it ferment for at least two weeks?

Pretty much as the subject says, what is the difference between wet yeast and dry yeast?

I just made a batch of apple cider and the finished product was WAY to tart. I used five gal. Of apple juice, one packet of champagne yeast, yeast nutrient, and some brown sugar to start. I racked it after one week onto cinnamon sticks and added some frozen apple juice to back sweeten. I also...

So I've made a couple 5 gal. Batches of apple cider and my abv is generally coming out around 5% or 6%. Is there anything I can do to raise the abv to around 12% without totally loosing all the sweetness?

When brewing a one gallon batch of apple cider are there any major differences from a five gallon brew that I should watch out for? I.e initial fermentation time, amount of yeast needed, and sugar needed?

What is the real difference between yeasts, What aspect of the final product does yeast affect, and is it possible to use to much yeast?

So I'm sure this is a stupid question but I have heard the terms ice cider and apple Jack cider mentioned in various forums and was wondering What either of those are?

So I'm about to begin my first brew and was wondering if any of you brewing veterans had some advice? I want to make my cider pretty dry and slightly tart.